Cheesy Frozen Veggie Egg Bake

Prep Time 10

Cook Time 45

Servings bars

10 large eggs
1 (16 oz) container whole milk cottage cheese (or 2 cups plain whole milk Greek yogurt)
2 cups grated or crumbled cheese, divided (cheddar, feta, mozzarella, etc...)
1 cup rolled oats
½ bunch scallions, thinly sliced (about ½ cup)
½ tsp kosher salt
2 cups frozen spinach and/or cauliflower*
*Using frozen veggies saves on time. The key is to really get as much moisture out as you can. You can also use any cooked veggies (this is actually better because they won’t be as watery).
Note: ~ you could also bake these in a 9x13-inch baking dish for a thinner, more frittata-like thickness and bigger squares. They should bake up faster, check after 25 minutes.

Preheat the oven to 350F. Line an 8x8 or 9x9-inch baking dish with parchment paper.
In a high speed blender, add the eggs and cottage cheese and blend until smooth. Add 1 cup cheese, oats, scallions, and salt and Blend briefly to combine, using a tamper tool to encourage everything to mix together.
Microwave frozen veggies in 30 second increments, stirring after each time, until just thawed. Use your hands to squeeze as much water out as you can, then transfer to the blender. Blend again briefly just to combine or you can just stir them in or scatter them into the baking dish.
Pour into the prepared baking dish. Use a spoon or rubber spatula to evenly distribute the oats/veggies. Top with the remaining 1 cup of cheese.
Bake for 40-45 minutes or until the cheese is golden on top and it is cooked through/firm in the center. Let cool for at least 10 minutes before slicing. If it is a little more custardy in the very center, that is fine!

Substitutions:

This recipe can’t be made vegan and would be difficult to make dairy-free. You could try using a dairy-free yogurt and cheese alternative.

Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.