A protein-packed breakfast that combines convenience with flavor, this dish is a delightful and hearty option that can be enjoyed for breakfast, brunch, or even a satisfying dinner.
Ingredients
Scale:
1 cup rolled oats
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
6 large eggs
1 cup cottage cheese
½ cup milk (dairy or non-dairy)
1 tablespoon olive oil or melted butter
1 cup chopped vegetables (spinach, bell peppers, onions, etc.)
1 cup shredded cheese (cheddar, mozzarella, or your choice)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil to prevent sticking and ensure even cooking.
In a large mixing bowl, combine the rolled oats, baking powder, salt, and black pepper. Mix well to distribute the dry ingredients evenly.
In another bowl, whisk together the eggs, cottage cheese, milk, and olive oil until smooth and well combined.
Pour the wet mixture into the bowl with the dry ingredients and stir until fully incorporated.
Fold in the chopped vegetables and half of the shredded cheese into the mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with the remaining cheese.
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the egg bake to cool for a few minutes before slicing into squares to serve.
