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+ servings

Veggie Egg Casserole

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 18 slices
Calories 449 kcal


  • 1/2 sweet onion, chopped
  • 1 head broccoli florets
  • 1 bell pepper, chopped (I prefer red, yellow or orange)
  • 2 tsp canola oil (can use avocado oil or olive oil)
  • 1 dozen eggs
  • 1 c shredded cheese
  • 2 c low-fat cottage cheese
  • 1 tsp baking powder
  • 1 Tbsp flour
  • salt and pepper to taste


  • Preheat oven to 350°F. Grease 9x13 pan.
  • Prepare veggies. Chop onion and bell pepper (if serving to baby might want a slightly smaller chop). Pick apart broccoli florets into small pieces and remove most of stem.
  • Heat a medium-sized frying pan to medium heat. Add canola oil and mix around pan. Add onions and mix into oil. Cook ~3-4 minutes until they start softening.
  • Add broccoli and red bell pepper. Mix in with onions. Add salt and pepper to taste. Cook 1-2 minutes, then cover with a lid to steam for another 2-3 minutes until broccoli looks bright green. Remove veggies from stovetop.
  • In a large mixing bowl, beat eggs. Add in cottage cheese, cheese, baking powder and flour. Add in veggies. Add salt and pepper to taste. Transfer to 9x13 pan.
  • Bake at 350°F for 40 minutes. Remove from oven and enjoy!


Sodium: 918mgSugar: 9gFiber: 4gPotassium: 583mgCholesterol: 666mgCalories: 449kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 10gFat: 24gProtein: 39gCarbohydrates: 17g
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