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low-cal veggie egg bake

Low-Cal Veggie Egg Bake

A light, protein-packed breakfast that’s full of fresh vegetables and cottage cheese. Easy to make, gluten-free, and perfect for busy mornings. Fluffy eggs, colorful veggies, and a touch of seasoning make this egg bake a satisfying start to your day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup cottage cheese
  • 1 cup fresh spinach chopped
  • 1/2 cup bell peppers diced (any color)
  • 1/2 cup zucchini diced
  • 1/4 cup onion finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup shredded cheese optional, for topping
  • 1 tsp olive oil for greasing the baking dish

Method
 

  1. Step 1: Preheat Oven
  2. Preheat your oven to 375°F (190°C).
  3. Step 2: Prep Vegetables
  4. Wash and chop the spinach, bell peppers, zucchini, and onion.
  5. Step 3: Mix Eggs and Cottage Cheese
  6. In a large bowl, crack all six eggs. Add cottage cheese, garlic powder, paprika, salt, and pepper. Whisk until smooth and creamy.
  7. Step 4: Combine Eggs and Vegetables
  8. Add chopped vegetables to the egg mixture. Stir gently to combine evenly.
  9. Step 5: Prepare Baking Dish
  10. Grease a medium baking dish with olive oil. Pour in the egg-vegetable mixture. Sprinkle shredded cheese on top if desired.
  11. Step 6: Bake
  12. Bake for 25–30 minutes until the eggs are set and the top is lightly golden.
  13. Step 7: Cool and Serve
  14. Let it cool for 5 minutes. Slice and serve warm with herbs or yogurt if desired.

Notes

  • You can swap spinach for kale or arugula.
  • Add mushrooms or cherry tomatoes for more flavor.
  • This egg bake stores well in the fridge for up to 4 days.
  • Reheat in the oven or microwave before serving.
  • Perfect for meal prep or a quick breakfast on the go.