002 / 75 · Breakfasts with Staying Power
Broccoli, Cheddar and Cottage Cheese Breakfast Slab
1 square breakfast slab cut into 4 equal portions · Active 20 min · Cook 40 min · Total 1 hr 10 min
Print recipe · PDFA breakfast bake earns its place in the refrigerator when it cuts cleanly, reheats evenly and still tastes like vegetables rather than a large plain omelet. This slab uses cottage cheese through the eggs and cheddar on the surface. Broccoli gives the cut edge its green pattern. The important work happens before the dish reaches the oven: drain the broccoli well, soften the pepper and keep the ingredients in an even layer.
Steam off the water first
Fresh broccoli needs only a brief steam before it joins this bake. Drain the florets, then spread them out so steam can escape. Press gently with a clean towel once they are cool enough to handle. Chop into bite-size pieces; large stalks make the slab difficult to divide. Frozen broccoli is a useful variation: cook it according to its package instructions, then drain and dry it just as carefully. Neither version should go into the dish dripping.
Four portions, not a tray of nibbles
A 9-inch square pan gives four generous breakfast portions with enough depth to remain soft in the middle. A wider dish bakes more quickly, so watch the center rather than following the clock alone. Resting for ten minutes allows the eggs to settle before cutting. Mark a cross through the middle, then lift each portion with a broad spatula. For reheating, a covered portion warms more evenly than a whole cold slab; uncover briefly at the end if you want the cheddar surface less soft.
Ingredients
- 3 cups small broccoli florets (300 g)
- 1 tablespoon olive oil (15 ml), divided
- 1 red bell pepper, diced (150 g prepared)
- 8 large eggs (400 g without shells)
- 1 1/4 cups 2% cottage cheese (300 g)
- 1/4 cup 2% milk (60 ml)
- 1/4 cup all-purpose flour (30 g)
- 1/2 teaspoon fine salt (3 g)
- 1/2 teaspoon ground black pepper (1 g)
- 1 cup shredded cheddar cheese (100 g)
Set out
9-inch/23 cm square baking dish, at least 2 inches/5 cm deep, Steamer basket or microwave-safe covered bowl, Medium skillet, Whisk, Food thermometer
Allergens
Egg, Milk, Wheat. Check labels and substitutions.
Make it
- Heat the oven to 375°F/190°C. Grease the baking dish with 1 teaspoon of the oil.
- Steam the broccoli for 3–4 minutes until just tender. Drain thoroughly, spread on a clean towel and allow steam to escape. Blot and chop into small pieces.
- Heat the remaining 2 teaspoons oil in the skillet over medium heat. Cook the diced pepper for 5 minutes, stirring, until softened. Spread broccoli and pepper evenly in the baking dish.
- Whisk eggs, cottage cheese, milk, flour, salt and black pepper until the flour is dispersed. Pour over the vegetables and scatter cheddar evenly on top.
- Bake for 35–40 minutes, until the center no longer jiggles and a thermometer inserted into the middle reaches 165°F/74°C. Rest for 10 minutes, then cut into four equal squares.
A breakfast you can divide reliably
Cut the cooled slab into the same four pieces before packing, rather than shaving off a different slice each morning. The stated serving includes one quarter of the complete bake. Toast or fruit can be served alongside according to appetite, but they are separate from the base recipe and its nutrition estimate.
A useful detail
Small cottage-cheese curds remain visible in the finished slab. If you prefer an even texture, briefly blend the cottage cheese, eggs and milk before whisking in the flour.
Another way
- Replace the bell pepper with 150 g diced zucchini; cook until its released moisture has evaporated before adding it.
- Use 100 g grated Swiss cheese instead of cheddar, keeping the same four-portion yield.
Keep it well
Refrigerate portions in shallow containers within 2 hours, or 1 hour above 90°F/32°C; keep at 40°F/4°C or below for up to 3 days. Reheat a covered portion to 165°F/74°C throughout. Freeze individually for up to 2 months and thaw in the refrigerator. Pack cold portions with two cold sources.