This is hearty, colorful egg bake loaded with broccoli, mushrooms, and bell peppers — golden cheesy top with tender veggies and fluffy egg base. It’s a satisfying, make-ahead high-protein breakfast, brunch, or dinner that’s low carb and keto-friendly.
Why You’ll Love This Recipe
- Very high protein from eggs + cheese
- Packed with colorful veggies for flavor and nutrients
- One-dish easy with minimal prep
- Great for meal prep — slice and reheat
- Family-friendly and customizable
Ingredients (Serves 6)
- 10 large eggs
- 1 cup (225g) full-fat cottage cheese or Greek yogurt (blended smooth)
- 1½ cups (150g) shredded cheddar or mozzarella cheese (divided)
- 2 cups broccoli florets, chopped small
- 8 oz (225g) mushrooms, sliced
- 1 red bell pepper, diced
- 1 yellow/orange bell pepper, diced
- 1 small onion, diced (optional)
- 2–3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tsp Italian seasoning or dried thyme
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9 or 8×8-inch baking dish (or similar size).
- Heat oil in a large skillet over medium heat. Sauté onion (if using), mushrooms, and peppers for 5–6 minutes until softened. Add garlic and broccoli; cook 3–4 more minutes until broccoli is bright green. Season with salt, pepper, and Italian seasoning.
- In a large bowl, whisk eggs, blended cottage cheese/Greek yogurt, and 1 cup shredded cheese until smooth.
- Stir the sautéed vegetables into the egg mixture. Pour everything into the prepared baking dish. Top with remaining ½ cup cheese.
- Bake 35–45 minutes until the center is set and the top is golden and bubbly. Let rest 5–10 minutes before slicing.
Prep Time: 15 minutes Bake Time: 35–45 minutes Total Time: 50–60 minutes
Nutrition (Per Serving)
- Calories: ~320
- Protein: 28g (very high)
- Total Carbs: 9g
- Net Carbs: 6g
- Fat: 20g
