Quick Low Fat Cheddar Cheese Breakfast Bake
Start your morning with this easy and protein-packed breakfast bake made with low fat cheddar cheese, eggs, and fresh vegetables. It's perfect for meal prep, busy weekdays, or a healthy family breakfast.
Equipment
- 8×8-inch baking dish, large mixing bowl, whisk, measuring cups, knife, cutting board.
Ingredients
- 6 large eggs
- 1 cup skim milk or unsweetened almond milk
- 1 cup shredded low fat cheddar cheese
- 1 cup chopped spinach
- ½ cup diced bell pepper
- ¼ cup diced onion
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, whisk together the eggs and milk until smooth.
- Season with salt and black pepper.
- Stir in the chopped spinach, bell pepper, onion, and half of the shredded low fat cheddar cheese.
- Pour the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 22–25 minutes, or until the eggs are fully set and the cheese is lightly golden.
- Let the breakfast bake rest for 5 minutes before slicing and serving.
Notes
- Replace skim milk with unsweetened almond milk for a dairy-light option.
- Add mushrooms, broccoli, or tomatoes for extra vegetables.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat individual portions in the microwave for 30–60 seconds.
- For a sharper flavor, replace ¼ cup of the low fat cheddar with sharp cheddar.
Nutrition (Approximate per Serving)
- Calories: 270 kcal
- Protein: 21 g
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Sugar: 4 g
- Cholesterol: 290 mg
- Sodium: 360 mg
- Calcium: 280 mg
