Mushroom & Veggies Cottage Cheese Breakfast Bake

why make this recipe

This bake is quick, healthy, and full of flavor. It uses cottage cheese and eggs for protein and mushrooms with mixed vegetables for vitamins. It makes a warm breakfast you can eat all week. For another savory cottage cheese option, try the BBQ Chicken Cottage Cheese Bowl for a different twist.

introduction

This Mushroom & Veggies Cottage Cheese Breakfast Bake is simple to make. The cottage cheese keeps the bake moist and adds protein. The vegetables give color and taste. You can change the veggies to what you have. For a creamy baked dish with autumn flavors, consider the Pumpkin Cottage Cheese Bake recipe as another idea.

how to make Mushroom & Veggies Cottage Cheese Breakfast Bake

Follow the steps below to make the bake. Read the ingredients and directions first. You can prep the vegetables ahead. If you like a tangy dip on the side, see the Cottage Cheese Ranch Dip for a quick option.

Ingredients :

• 1 cup cottage cheese
• 4 eggs
• 1 cup mushrooms, chopped
• 1 cup mixed vegetables (e.g., bell peppers, spinach, onion)
• 1 cup shredded cheese (e.g., cheddar, mozzarella)
• Salt and pepper to taste
• 1 tablespoon olive oil or butter
• Fresh herbs (e.g., parsley, chives) for garnish

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil or butter over medium heat. Add chopped mushrooms and mixed vegetables; sauté until tender, about 5-7 minutes.
3. In a large bowl, whisk together the cottage cheese and eggs until well combined.
4. Stir in the sautéed vegetables and half of the shredded cheese. Season with salt and pepper.
5. Pour the mixture into a greased baking dish. Top with the remaining shredded cheese.
6. Bake for 30-35 minutes, or until the egg is set and the top is golden.
7. Allow to cool slightly, garnish with fresh herbs, and serve.

how to serve Mushroom & Veggies Cottage Cheese Breakfast Bake

Cut into squares and serve warm. It goes well with whole grain toast or a side salad. You can add hot sauce or extra herbs on top. Serve with fresh fruit for a fuller breakfast.

how to store Mushroom & Veggies Cottage Cheese Breakfast Bake

Let the bake cool completely. Cover and refrigerate for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10-15 minutes or microwave for 1-2 minutes until warm. You can also freeze portions in airtight containers for up to 2 months; thaw in the fridge before reheating.

tips to make Mushroom & Veggies Cottage Cheese Breakfast Bake

• Use fresh mushrooms and chop them evenly so they cook at the same rate.
• Squeeze excess water from spinach or watery vegetables before adding.
• Let the bake rest 5 minutes after baking to make cutting easier.
• Use a mix of cheeses for better flavor and melt.
• Season well; cottage cheese can be mild.

variation (if any)

• Add cooked bacon or ham for a meat version.
• Use feta and spinach for a Mediterranean twist.
• Swap vegetables for zucchini, broccoli, or asparagus.
• Make mini bakes in muffin tins for individual servings.

FAQs

Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works fine but may be less creamy.

Q: Can I make this dairy-free?
A: You can use dairy-free cheese and a dairy-free cottage cheese substitute, but texture and flavor will change.

Q: How do I know when it is done?
A: The center should be set and not jiggly. The top will be lightly golden.

Q: Can I add herbs to the mix?
A: Yes. Mix chopped herbs like parsley or chives into the eggs for more flavor.

Q: Is this good for meal prep?
A: Yes. It stores well and reheats easily for quick breakfasts.

Conclusion

This bake is an easy, healthy breakfast you can make any morning. For another mushroom and spinach casserole idea similar in flavor, see Cheesy Mushroom Spinach Egg Casserole – What A Girl Eats.

Mushroom & Veggies Cottage Cheese Breakfast Bake

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• Author: kaoucheegmail-com
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick, healthy, and flavorful breakfast bake featuring cottage cheese, eggs, and a mix of sautéed mushrooms and vegetables.

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Ingredients

Scale 1x2x3x

• 1 cup cottage cheese
• 4 eggs
• 1 cup mushrooms, chopped
• 1 cup mixed vegetables (e.g., bell peppers, spinach, onion)
• 1 cup shredded cheese (e.g., cheddar, mozzarella)
• Salt and pepper to taste
• 1 tablespoon olive oil or butter
• Fresh herbs (e.g., parsley, chives) for garnish

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil or butter over medium heat. Add chopped mushrooms and mixed vegetables; sauté until tender, about 5-7 minutes.
3. In a large bowl, whisk together the cottage cheese and eggs until well combined.
4. Stir in the sautéed vegetables and half of the shredded cheese. Season with salt and pepper.
5. Pour the mixture into a greased baking dish. Top with the remaining shredded cheese.
6. Bake for 30-35 minutes, or until the egg is set and the top is golden.
7. Allow to cool slightly, garnish with fresh herbs, and serve.

Notes

Let the bake cool completely before storing. It can be refrigerated for up to 4 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 185mg

Keywords: healthy breakfast, cottage cheese, vegetarian bake, meal prep, quick breakfast