Ingredients
10 large eggs
1 cup cottage cheese (full-fat or low-fat)
½ cup chopped vegetables (e.g. spinach, mushrooms, bell peppers)
Salt and black pepper to taste
Optional: ½ cup shredded cheese (cheddar or Mexican blend)
Optional seasonings: garlic powder, paprika, or Italian herbs
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch sheet pan with oil or nonstick spray.
In a large bowl, whisk the eggs until fully combined.
Stir in cottage cheese, salt, pepper, and any optional spices.
Add chopped vegetables and mix well.
Pour the mixture into the prepared pan and spread evenly.
Top with shredded cheese if using.
Bake for 20–25 minutes, or until the center is set and edges are lightly golden.
Let cool for 5–10 minutes, slice into squares, and serve or store.
Notes
For a dairy-free version, use plant-based cottage cheese alternatives.
Best stored in airtight containers in the fridge for up to 5 days.
Freezer-friendly: Wrap individual portions and freeze for up to 2 months.
Reheat in the microwave or toaster oven for best results.
Excellent for brunch or weekday meal prep.
- Prep Time: 10 mn
- Cook Time: 25 mn
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 185 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 220mg