Breakfast Bake: Cottage Cheese, Broccoli and Tomato || Recipe


Sometimes you need a hearty breakfast to kick-start your day off right. That, or you need a brunch that'll keep you going until tea time. I call this a Breakfast Bake but it really can pass for a meal at any time of the day, depending on what you pair it with. If you try this at home, please let me know what you thought and whether there is anything you think could be improved. Opinions matter! Enjoy.


1 Medium Broccoli, Chopped
1 Large Tomato, Sliced OR Handful of Cherry/Plum Tomatoes, Halved
Small Bowl of White Mushrooms, Peeled and Halved
8 Spring Onions, Chopped Finely 

Cupboard Staples
3 Medium Eggs, Whisked
3 Cloves of Garlic, Crushed
1/2 Teaspoon Dried Parsley (Or a good chunk of fresh)

Special Ingredient
450g Cottage Cheese

Grated Mature Cheddar

Preheat oven to 375 F /  Gas Mark 5

Step I
Cook your broccoli in a pan of lightly salted boiling water for 4 minutes. Drain and run under cold water to stop further cooking.

Step II
While the broccoli boils, whisk together your cottage cheese, garlic, eggs, spring onion and parsley.

Step III
To your mixture add your broccoli and raw mushrooms. Mix eventually before transferring to an ovenproof dish. Top with sliced tomatoes and some grated cheese.

Side-note: If you don't appreciate having to cook in the morning, prepare the night before and refrigerate until you're ready to pop it in the oven. 

Place on the middle shelf of your oven and allow to bake for 30-35 minutes. 
Optional: Follow our lead and serve with some pan fried sweet potatoes. Yum! 

- Anne x

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