I’m not normally a morning person. Especially on a week day when I find myself rushing out the door to get to work. Casey can attest to that. I normally try to have breakfast prepped for the week ahead. If I don’t have something made up ahead of time for my breakfast, I know that I will just grab whatever is quick and easy on my way out the door. Not to mention, while I like plain eggs okay, I do end up getting tired of them if I eat too many. That’s where my 5 minute egg bake comes in.
While there may be lots of fancy recipes for egg bakes out there, I wanted to come up with something I could literally throw together in 5 minutes. My reasoning? I usually realize late on Sunday night that I don’t have anything ready for breakfast in the morning and don’t want to put much effort in at that point in fixing something. I love to prep certain meals ahead of time, but I don’t love to spend much time doing it. So, I figured if I could make an egg bake that I could whip up with minimal effort maybe I would be more successful in actually doing it.
This breakfast is perfect because it will provide your body with a good source of protein. Starting your day with a good source of protein will help to not only keep you full, but provide you with sustained energy. Not to mention, you will also get a serving of veggies. I use frozen broccoli for convenience sake, but you can mix up your veggies however you like and make this your own. I have also tried using greek yogurt instead of cottage cheese which is also good, but my preference is for cottage cheese.
5 Minute Egg Bake
Ingredients
- 10 eggs
- 3/4 cup Cottage Cheese
- 3 cups Broccoli fresh or frozen
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Garlic Powder
Instructions
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Preheat oven to 375°F and grease an 8 x 8 baking dish.
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Whisk together eggs in large mixing bowl.
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Stir in cottage cheese, broccoli, salt, pepper, and garlic powder
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Pour egg mixture into baking dish and bake for 35-45 minutes or until set in the center.
This looks great and I’m sending to a nutrition client! Do you know if I could use only egg whites, so use maybe 15 eggs?
Hi Samantha, I’ve never tried just egg whites in this recipe so I’m not sure! Let me know how it turns out if you try it!
Will this keep for the week or would you store some of it in the freezer?
Hi Nicole, I haven’t tried it in the freezer. Please let me know if it works if you do try that! In general, the food safe recommendation is 3-4 days in the fridge for cooked eggs. https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety