This protein-packed Cottage Cheese Veggie Egg Bake is loaded with kale, tomatoes, and creamy Good Culture cottage cheese. Perfect for meal prep or an easy weekday breakfast, it’s savory, satisfying, and ready in just 30 minutes.
Ingredients:
8 eggs
16 oz. container Good Culture Organic Cottage Cheese (4%)
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 cup chopped kale (loosely packed, stems removed)
2 roma tomatoes, chopped
¼ red onion, finely sliced
Directions:
Preheat the oven to 350F.
Combine eggs, cottage cheese, 1 teaspoon salt, 1 teaspoon garlic powder and 2 teaspoons italian seasoning in a food processor or blender.
Spray a large casserole dish with oil and add the cottage cheese egg mixture.
Chop the veggies, add them to the egg mixture and stir well, making sure the eggs coat the veggies (don’t just leave them on the top).
Bake in 350F oven for 30 minutes.