Spring Vegetable Cheesy Breakfast Bake
Serves: 4-6
  • For filling:
  • 1 t olive oil
  • one medium or half of a large sweet onion, finely chopped (set aside ¼ c for the crust)
  • Two 5 oz. packages of baby spinach, chopped into small pieces
  • 1 c shredded carrots
  • 1 medium zucchini, quartered lengthwise, and slide about ¼ in. thick
  • salt and pepper, to taste
  • 1½ c cottage cheese (I used fat-free)
  • ¾ c shredded sharp cheddar cheese
  • ½ c plus 2 T grated Parmesan cheese
  • 2 egg whites
  • 1 egg
  • 1 t dry mustard
  • For crust:
  • 1 c Bisquick (regular, reduced-fat, or gluten-free)
  • 2 egg whites
  • 1 egg
  • ¼ c milk (I used 1%, but you could use any kind of milk, even almond milk)
  • ¼ reserved chopped onion from the filling
  1. Preheat oven to 350°F. Spray a 9in. square glass baking dish with cooking spray or olive oil.
  2. Heat oil in a large pan over medium heat.
  3. Add the onion, and sauté for 3-4 minutes, or until translucent and starting to soften.
  4. Add the carrots and zucchini, and sauté for another 5-6 minutes, or until veggies are soft.
  5. Add the spinach, and cover with a lid for 6-8 minutes, stirring occasionally, or until the spinach is wilted.
  6. Place the veggies into a bowl and allow to cool slightly.
  7. Add the cottage cheese, cheddar cheese, ½ c parmesan cheese, egg whites, egg, and dry mustard, and mix until fully combined.
  8. In a bowl, combine the crust ingredients, and spread into the prepared baking dish.
  9. Spoon the veggie and cheese mixture on top, and spread evenly.
  10. Sprinkle the top with 2T parmesan cheese.
  11. Bake, uncovered, at 350°F for 30-35 minutes, or until it is cooked through, golden, and bubbly.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/spring-vegetable-cheesy-breakfast-bake-holiday-recipe-club/