Southwest Egg & Vegetable Bake

A simple, make-ahead egg bake loaded with zucchini, squash, peppers, mushrooms, tomatoes, corn, and cotija. Make it once, slice it, and reheat it all week.

What You Need

Egg Base

• 4 cups liquid egg whites

• 1 cup cottage cheese

• ½ cup cotija cheese

Vegetables

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 bell pepper, diced

• 1 small onion, diced

• 1 cup mushrooms, sliced

• 1 can diced tomatoes, drained

• 1 can Southwest-style corn, drained

Seasonings

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

Equipment

• 9 x 13-inch baking dish

• Sauté pan

• Large mixing bowl

• Whisk

Oven

375°F for 35–45 minutes

How to Make It

Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.

1. Cook the Vegetables

Sauté the zucchini, squash, bell pepper, onion, and mushrooms over medium heat for about 5–7 minutes, until slightly softened.

2. Build the Dish

Add the cooked vegetables to the baking dish. Stir in the drained tomatoes and corn.

3. Make the Egg Mixture

Whisk together the egg whites, cottage cheese, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Pour over the vegetables.

4. Add the Cheese

Sprinkle cotija evenly over the top.

5. Bake

Bake for 35–45 minutes, or until the center is set. Let cool for about 10 minutes before slicing.

Calm Kitchen Skill: Cook Off Some of the Vegetable Moisture First

Zucchini, squash, mushrooms, and tomatoes all release water during cooking. Sautéing the fresh vegetables first and draining the canned ones keeps the finished bake from turning watery.

You do not need to cook everything through. You are just giving some of that moisture a chance to escape before the eggs go in.

Easy Swaps

• Spinach instead of some of the squash

• Feta instead of cotija

• Green chiles

• Leftover roasted vegetables

• Chopped fresh herbs

• Salsa on top

• Avocado added after reheating

Storage

Cool completely, then slice and refrigerate in a covered container. Reheat individual portions until hot throughout. Individual slices also freeze well for later.

Make It Your Own

The basic formula is simple:

eggs + vegetables + seasoning + cheese

Once you know that, the exact vegetable combination can change based on what is already in your refrigerator.

Jillian's Kitchen Note

This recipe earns its place in a busy week because it gives you several servings from one round of cooking. That is the whole appeal. Not every meal-prep recipe needs to be elaborate. Sometimes it is enough to have something already cooked that you can grab and reheat when the day gets busy.

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Jillian Guralski, MBA, MS, RDN, LDN is a Registered Dietitian and nutrition educator with more than 15 years of experience. She created The Jillian Method to make food, cooking, and everyday health habits feel more practical, flexible, and easier to live with.

MAKE IT FIT YOUR DAY

The same meal can look different depending on how much time and energy you have.

YELLOW DAY — KEEP IT PRACTICAL

Use the recipe as written with prepared or leftover vegetables so the bake does most of the work.

GREEN DAY — BUILD IT OUT

Chop fresh vegetables, add herbs or extra flavor elements, and make the full batch for planned leftovers.

The goal is not to make the hardest version every time. The goal is to use the version that fits the day you are actually having.