Veggie-Packed Baked Egg CasseroleThis hearty baked egg casserole is fluffy, colorful, and loaded with vegetables. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare, nourishing, and great for meal prep. Serve it warm or at room temperature with a simple salad or fresh tomatoes.🧾 Ingredients8 large eggs1 cup cottage cheese or ricotta½ cup milk (or plant-based milk)1 cup broccoli florets, lightly steamed1 cup bell peppers, diced (red & yellow)1 cup mushrooms, sliced1 cup shredded cheese (cheddar, mozzarella, or mix)2 tbsp olive oil1 tsp salt½ tsp black pepper½ tsp paprika½ tsp dried thyme or oreganoFresh herbs for garnish (optional)👩‍🍳 InstructionsPreheat the ovenPreheat to 180°C (350°F). Lightly grease a baking dish.Sauté vegetablesHeat olive oil in a pan. Sauté mushrooms, bell peppers, and broccoli for 4–5 minutes until slightly tender. Set aside.Prepare egg mixtureIn a large bowl, whisk eggs, milk, cottage cheese, salt, pepper, paprika, and herbs until smooth.AssembleSpread the vegetables evenly in the baking dish. Pour the egg mixture over them. Sprinkle shredded cheese on top.BakeBake for 35–40 minutes, until set in the center and golden on top.Rest & serveLet rest for 5–10 minutes before slicing. Garnish with fresh herbs if desired.✅ NotesNaturally gluten-freeHigh in protein & vegetablesGreat for meal prep (keeps 3–4 days refrigerated)Can be customized with spinach, zucchini, or fetaIf you want, I can also give you a dairy-free version, calorie breakdown, or a make-ahead freezer option.
Veggie-Packed Baked Egg Casserole
