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
- 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
Preheat oven to 375°F and grease an 8 x 8 baking dish.
Whisk together eggs in large mixing bowl.
Stir in cottage cheese, broccoli, salt, pepper, and garlic powder
Pour egg mixture into baking dish and bake for 35-45 minutes or until set in the center.