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High-Protein Vegetable Breakfast Bake

A nutritious and filling breakfast bake packed with protein and fresh vegetables, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Calories: 200
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 1 cup egg whites
  • 4 large eggs
  • 1 cup cottage cheese can be substituted with dairy-free cheese
  • 1/2 cup grated cheddar cheese or cheese of choice
Vegetables
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 small onion, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup broccoli florets, chopped
Spices and Cooking
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or cooking spray for greasing and sautéing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  3. In a large mixing bowl, whisk together 1 cup of egg whites and 4 large eggs until well combined.
  4. Stir in 1 cup of cottage cheese and 1/2 cup of grated cheddar cheese into the egg mixture.
Cooking
  1. In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced bell peppers, chopped onion, and broccoli florets. Sauté for about 5 minutes until slightly softened.
  2. Add 1 cup of chopped spinach to the skillet and cook for an additional 2 minutes until the spinach is wilted.
  3. Add the sautéed vegetables to the egg mixture. Season with garlic powder, salt, and black pepper. Mix everything well.
  4. Pour the mixture into the prepared baking dish and spread it out evenly.
  5. Bake for about 30-35 minutes, or until the bake is set and the top is golden brown.
  6. Allow the bake to cool for a few minutes before cutting into slices.

Notes

This bake can be stored in the refrigerator for up to five days or frozen for three months. Reheat slices in the microwave for a quick breakfast.