Description
Vegetable Egg Loaf is a creamy, cheesy dish loadedwith fresh vegetables and protein-rich eggs. It’s quick to prepare, making it aperfect choice for meal prep, breakfast, or a healthy snack.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large zucchini (diced)
- 1 large red bell pepper (diced)
- 1 large carrot (finely diced)
- 1 head broccoli (cut into small florets)
- Salt (pepper, garlic powder, and onion powder, to taste)
- 7 eggs
- ½ cup cottage cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced zucchini, red bell pepper, carrot, and broccoli florets. Season with salt, pepper, garlic powder, and onion powder. Sauté for 5–7 minutes, or until the vegetables are tender but not mushy. Remove from heat and let cool slightly.
- Mix the Egg Base: In a large mixing bowl, whisk the eggs until smooth. Stir in the cottage cheese and shredded mozzarella until well combined.
- Combine and Assemble: Add the sautéed vegetables to the egg mixture and stir until evenly distributed.
- Bake the Loaf: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper. Pour the mixture into the pan, spreading it evenly. Bake for 35–40 minutes, or until the loaf is set and the top is golden brown.
- Cool and Serve: Allow the loaf to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
- For extra protein, add diced chicken, turkey, or crumbled tofu.
- Make it dairy-free by substituting the cheese with dairy-free alternatives.
- Customize the flavors by adding fresh herbs like parsley, basil, or cilantro.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American-inspired