Veggie Egg Bake

This protein packed veggie egg bake is an easy meal prep to stock your fridge with for a quick breakfast or snack. It’s light & fluffy and comes together so easily!

Veggie Egg Bake

I’ve been obsessed with Starbucks sous vide egg bites for years and have been wanting to come up with my own version for a while. I tested this veggie egg bake a couple of times and think I finally perfected the texture.

This simple recipe is light, yet filling. It’s made from a base of eggs, cottage cheese, and shredded cheese with a little tapioca flour to really give it the ideal texture.

The cottage cheese adds an extra boost of protein. Its blended together with the eggs and cheese, so if you’re not a fan of the cottage cheese curds, don’t worry, you won’t even taste it!

This recipe easily turned into a weekly staple. My husband and I finish them within 3-4 days, and we never get sick of them. If you wanted to change up the flavors, feel free to use your favorite cheese blend and veggies.

How to make an egg bake

This recipe is really quick to throw together, and requires just a few simple ingredients. Here’s what you’ll need:

• eggs
• cottage cheese
• shredded cheese- I used a mix of mozzarella and cheddar
• tapioca flour- the flour really helps give these egg bars the ideal texture. Without it, the end result is a little more spongey. I don’t recommend skipping the flour, but you can use arrowroot or all-purpose flour instead
• veggies: red bell pepper, spinach, onion & scallions
• spices: salt, pepper and garlic powder

1. Blend the eggs, cheese and cottage cheese together in a blender or food processor until smooth.
2. Mix that together with the chopped vegetables, spices and tapioca flour
3. Pour everything into a greased baking dish
4. Bake for about 25 minutes

You’ll be left with the perfect breakfast or snack to enjoy throughout the week. I pop mine in the mini oven or microwave to warm when I’m ready to serve, and love to top it with hot sauce for an added kick.

Serve these with whole grain toast, avocado, yogurt, or just as is! Either way, you’re going to love this simple recipe.

More breakfast recipes you’ll love:

Pesto Breakfast Sandwiches

Chocolate Chia Pudding

Freezer-friendly Breakfast Burritos

Veggie Egg Bake

0 from 0 votes

Course: Breakfast

Servings

4-6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 6 large eggs

• 1 cup shredded cheese, plus more to
  top. I used mozzarella and mild cheddar

• 1 cup cottage cheese

• 1/4 cup tapioca flour, or substitute arrowroot, rice flour or all-purpose flour

• 1/2 red bell pepper

• 1/4 yellow onion

• 1 handful spinach

• 2 green onions

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

Directions

• Preheat the oven to 375 F
• Add the eggs, cottage cheese and shredded cheese to a blender or food processor and pulse together for 30-40 seconds until smooth. Transfer the mix to a large bowl
• Finely chop the peppers, onions, & spinach and add them to the egg mix with the salt, pepper and garlic powder.
• Add in the tapioca flour and whisk everything together until smooth.
• Grease an 11 x 7 or 9 x 9 baking dish with a little olive oil and pour the mixture into the pan. Sprinkle the top of the dish with an extra 2-3 tbsp of shredded cheese
• Bake for 25-30 minutes, until the top if firm to touch.
• Let cool for 10-15 minutes, then slice into 6 or 8 pieces.
• Keep refrigerated for up to 5 days. Rewarm in the microwave or oven when ready to serve.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!