Veggie Egg and Cheese Bake

Veggie Egg and Cheese Bake
Recipe Type: Breakfast
Author: Lifestyle Medical Center
Prep time:
Cook time:
Total time:
Serves: 12
A great breakfast that you can make ahead of time.
  • Cooking spray
  • 1 cup shredded reduced fat sharp cheddar cheese (look for 2% milk)
  • 1 cup cottage cheese
  • 1 Tbsp olive oil
  • 1 14oz bag frozen tri-color peppers and onions (Ex. Bird’s Eye Recipe Ready — no sauce added)
  • 1 bunch kale (trimmed of ribs/stems)
  • 8 eggs
  • 1/4 cup low fat milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray (look for olive oil varieties).
  2. Heat the olive oil in a large nonstick skillet over medium heat; add tri-color pepper and onion blend and saute until vegetables are tender, about 6-8 minutes. Add the kale to the pan and cook, lid on, about 5 minutes or until greens have wilted. Spread cooked vegetables evenly in baking dish.
  3. In a large bowl, combine the eggs, milk, salt and pepper with a whisk. Fold in the cottage cheese until well blended. Slowly pour egg mixture evenly over vegetables in the baking dish. Top with cheddar cheese.
Serving size: 8 oz (1 square) Calories: 222 Fat: 12g Carbohydrates: 10g Sugar: 6g Sodium: 556mg Fiber: 2g Protein: 18g
2 Protein 1 Vegetable