Name: Roasted Vegetable & Feta Egg Bake
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: High Protein High Fiber
Ingredients: 8 large eggs; 1 cup low-fat cottage cheese (225g); ¾ cup crumbled feta (75g); 1 medium zucchini, grated (150g); 1 medium red bell pepper, finely diced (150g); 2 cups baby spinach (60g); ½ tsp salt; ½ tsp black pepper

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This Roasted Vegetable & Feta Egg Bake is a protein-packed breakfast loaded with healthy veggies, creamy cottage cheese and tangy feta. This easy, make-ahead recipe is high protein and high fiber. It’s perfect for meal prep, slices beautifully for grab-and-go breakfasts and is a and delicious and filling way to start the day.

This is the next recipe in our new series: 4 Week High Protein High Fiber Meal Plan!

I’m using my 20 years as a Registered Dietitian to create a simple, healthy meal plan for our college kids – and sharing them with you too! These are simple to make recipes that will help you have a healthy diet with modest effort.

About our High Protein High Fiber Meal Plan:

It will have 32 recipes for four planned-for-you weeks of easy healthy eating.
- Each week will have:
  - 4 Main Meals
  - 2 Make-ahead Breakfasts
  - 2 Healthier Snacks
Each recipe will be simple to make – our college kids need this – but really, who doesn’t?
The recipes will have prep time of 15 minutes or less. (Cook times may be a bit longer – but will be passive oven baking time vs. standing at the stove.)
The recipes will focus on healthy ingredients with a view to the satiety and muscle preserving benefits of higher protein ingredients.
AND a focus on the nutrients and fiber that plants are essential for.
You can find all the recipes here.

Make Ahead Tips:

Store in an airtight container in the refrigerator for up to 4 days.
Individual portions can also be frozen for up to 3 months.
Reheat in the microwave or oven until heated through.

Roasted Vegetable & Feta Egg Bake

Makes: 4 servings

Per Serving: Protein: ~31g Fiber: ~4g

Ingredients

8 large eggs
1 cup low-fat cottage cheese (225g)
¾ cup crumbled feta (75g)
1 medium zucchini, grated (150g)
1 medium red bell pepper, finely diced (150g)
2 cups baby spinach (60g)
½ tsp salt
½ tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease or line a baking dish with parchment paper.

baked eggs recipe — 2. In a large mixing bowl, whisk together the eggs, cottage cheese, salt and black pepper until well combined.

Vegetable Egg Bake with Peppers and Feta — 3. Add the grated zucchini, diced red bell pepper, baby spinach and crumbled feta.

Breakfast Casserole with Spinach and Feta — Stir until everything is evenly combined.

Mediterranean Egg Bake — 4. Pour the mixture into the prepared baking dish and spread evenly.

Healthy Breakfast Casserole with Spinach and Feta — 5. Bake for 35–40 minutes, or until the center is set and lightly golden.

Roasted Vegetable & Feta Egg Bake

Yield: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

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Ingredients

8 large eggs
1 cup low-fat cottage cheese (225g)
¾ cup crumbled feta (75g)
1 medium zucchini, grated (150g)
1 medium red bell pepper, finely diced (150g)
2 cups baby spinach (60g)
½ tsp salt
½ tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease or line a baking dish with parchment paper.

2. In a large mixing bowl, whisk together the eggs, cottage cheese, salt and black pepper until well combined.

3. Add the grated zucchini, diced red bell pepper, baby spinach and crumbled feta. Stir until everything is evenly combined.

4. Pour the mixture into the prepared baking dish and spread evenly.

5. Bake for 35–40 minutes, or until the center is set and lightly golden.

6. Allow to cool for 10 minutes before slicing into 4 portions