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Breakfast recipe · from the recipe book

Sheet-Pan Pepper, Spinach and Zucchini Egg Bake

A thin, custardy sheet-pan egg bake over roasted zucchini and sweet peppers, with spinach, basil and a crisp Parmesan top, cut into squares.

Sheet-Pan Pepper, Spinach and Zucchini Egg Bake

Ingredients

  • 9 large450 gEggs
  • ¾ cup170 gCottage cheese, 2%
  • 2 cups chopped250 gZucchinidiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium120 gGreen bell pepperdiced
  • 4 cups loosely packed120 gBaby spinachchopped
  • 1 medium110 gYellow oniondiced
  • 1 tbsp15 gOlive oil
  • ⅓ cup grated30 gGrated Parmesan
  • ½ cup leaves10 gFresh basiltorn
  • ¾ tsp2 gGarlic powder
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat breadtoasted, for serving

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed half-sheet pan with parchment.
  2. Toss the zucchini, red bell pepper, green bell pepper and onion with the olive oil, half the salt and the oregano, spread on the pan, and roast 15 minutes until the edges brown.
  3. Meanwhile, whisk the eggs with the cottage cheese, garlic powder, black pepper and the remaining half of the salt.
  4. Lower the oven to 375°F (190°C). Scatter the spinach over the hot roasted vegetables and stir so it wilts slightly, then spread everything evenly.
  5. Pour the egg mixture over the vegetables and sprinkle with the Parmesan.
  6. Bake 15 to 18 minutes, until set in the center and the egg reaches 160°F (71°C).
  7. Rest 5 minutes, scatter with the basil, cut into squares and serve with the toasted whole-wheat bread.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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