Savory Egg and Vegetable Breakfast Bake

This savory egg and vegetable breakfast bake combines eggs, cottage cheese, spinach, bell pepper, and scallions in one pan. Cottage cheese adds moisture and protein without requiring a separate sauce. The recipe makes six portions in an 8-inch square baking dish and can be served warm or refrigerated for planned breakfasts.

Ingredients

• 1 teaspoon olive oil
• 1 medium red bell pepper, diced into 1/2-inch pieces
• 3 scallions, thinly sliced, white and green parts separated
• 3 cups baby spinach, roughly chopped
• 8 large eggs
• 1 cup low-fat cottage cheese
• 1/2 cup shredded reduced-fat sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• Cooking spray

Equipment

• 8-inch square metal or ceramic baking dish
• 10-inch nonstick skillet
• Large mixing bowl, whisk, and instant-read thermometer

Instructions

1. Heat the oven to 350°F with a rack in the center. Coat the baking dish with cooking spray.
2. Heat the olive oil in the skillet over medium heat. Add the bell pepper and scallion whites. Cook for 4 minutes, stirring occasionally.
3. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted and excess moisture has evaporated. Remove the skillet from the heat and cool for 5 minutes.
4. Whisk the eggs in the large bowl until the whites and yolks are combined. Whisk in the cottage cheese, cheddar, garlic powder, smoked paprika, salt, and pepper.
5. Stir in the cooked vegetables and scallion greens. Pour the mixture into the prepared dish and spread the vegetables evenly.
6. Bake for 28 to 34 minutes, until the center is set and does not ripple like liquid when the dish is moved.
7. Check the center with an instant-read thermometer. Egg dishes should reach 160°F. Continue baking if necessary.
8. Let the bake stand for 10 minutes, then cut it into six equal rectangles.

Preparation Notes

Cooking the vegetables first prevents their released water from collecting in the egg mixture. Let them cool briefly before adding them so they do not begin setting the eggs in the bowl.

Cottage cheese curds remain visible in the finished bake. For a smoother texture, blend the cottage cheese and eggs for 20 seconds before combining them with the other ingredients. This changes texture but not the measured formula.

Substitutions

Chopped broccoli can replace the bell pepper if it is cooked until just tender and excess moisture is removed. Reduced-fat mozzarella can replace cheddar in the same measured amount. Frozen spinach is not a direct volume swap; it must be thawed, squeezed dry, and weighed before use.

Do not place the hot baking dish directly on a cold or wet surface. Set it on a dry heat-safe rack or trivet during the resting period.

Storage and Reheating

Refrigerate cooked portions within two hours in a covered container at 40°F or below. Use within three to four days and reheat to 165°F. For freezing, cool the portions, wrap them individually, and thaw in the refrigerator before reheating.

WW Note

No current points or nutrition estimate is included. Calculate the exact eggs, cheeses, oil, vegetables, spray, and six-serving yield in the current official recipe builder if needed.