I am so excited to share one of my favorite egg bakes. This recipe can be served for breakfast, brunch, or dinner. I have been obsessed with Starbucks sous vide egg bites and wanted to come up with my own version that is easily adaptable to a variety of diets and ingredients.
Every bite of this egg bake is loaded with tons of veggies. Not only is it super simple to make, but it is easily customizable. Whether you want to add a meat, add your favorite cheese, or switch up the veggies, the options are endless.
This simple recipe is light, yet filling. Plus, it’s a good way to get protein and servings of veggies.
Easy Vegetable Egg Bake
Ingredients
• 6 large eggs
• 1 ½ cups shredded mozzarella and mild cheddar cheese (combined)
• 1 cup cottage cheese
• 1/4 cup all-purpose flour
• 1/2 red bell pepper
• ½ yellow bell pepper
• 1/4 yellow onion
• 1 handful spinach
• 2 green onions
• 1 tsp garlic powder
• 1/2 tsp Himalayan pink salt
Baking Instructions
Preheat the oven to 375 degrees Fahrenheit. Add the eggs, cottage cheese and 1 cup of the shredded cheese to a food processor and pulse together for 30-40 seconds until smooth. Transfer the mix to a bowl.
Finely chop the peppers, onions, & spinach and add them to the egg mix with the salt, peppers, and garlic powder. Add in the flour and whisk everything together until smooth.
Grease a 9 x 9 baking dish with a little olive oil and pour the mixture into the pan. Sprinkle the top with the remaining cheese.
Bake for 25-30 minutes, until the top is firm to the touch. Let cool for 10-15 minutes, then slice into pieces.
This bake will stay fresh in the fridge for up to five days.
