Protein Veggie Bake (Printable Version)

# What You'll Need:

01 - 1 cup shredded cheddar cheese

02 - 2 cups frozen mixed veggies (things like peas, carrots, corn)

03 - 3 large eggs

04 - 2 cups cottage cheese

05 - Black pepper as much as you like

06 - Salt—just enough to taste

07 - 1 teaspoon onion powder

08 - 1 teaspoon garlic powder

09 - 1 tablespoon olive oil to grease your baking pan

01 - Let your baked dish rest a few minutes after you pull it out of the oven. Cut into pieces and serve while warm.

02 - Pop the pan in your oven. Let it cook 30 to 35 minutes till the center's firm and the top looks nice and golden.

03 - Pour your mixture into the dish you've just greased. Smooth it out so it bakes evenly.

04 - Add in cheddar, the frozen veggies, any salt, pepper, garlic, and onion powder. Stir well so it's all mixed up.

05 - Grab a big bowl, toss in the eggs and cottage cheese, and whisk until you don't see any big lumps left.

06 - Set your oven to 375°F (190°C). Brush a 9×9 dish with olive oil so nothing sticks.

01 - You can swap in fresh veggies, but cook them first to keep things from getting soggy.

02 - Want it extra creamy? Add a spoon or two of sour cream or some Greek yogurt into the mix.

03 - Keep leftovers in the fridge and they'll be good for up to four days.