Cheesy Baked Eggs with Turkey and Vegetables

Prepare the Vegetables: Start by finely dicing the zucchini and red bell pepper. If you have kids who aren’t fans of visible vegetables, you can blend them into a purée instead. This keeps the texture smooth while still packing in the nutrients. Red peppers are rich in vitamin C, which helps boost iron absorption—especially important when combined with dark turkey meat, which is naturally high in iron.

Mix the Egg Base: In a large mixing bowl, crack the six eggs and whisk them until fully combined. Add the turmeric, salt, and pepper, stirring well to distribute the seasoning evenly. Turmeric not only adds a subtle warmth to the dish but also provides anti-inflammatory benefits.

Add the Protein and Dairy: To the egg mixture, fold in the cottage cheese and cooked, shredded turkey. Cottage cheese makes the eggs extra creamy while adding an extra protein boost. Using turkey, especially dark meat, increases the overall iron and nutrient content, making this dish both hearty and nutritious.

Assemble in a Sheet Pan: Lightly grease a baking tray to prevent sticking. Pour the egg and vegetable mixture into the tray, spreading everything evenly. Sprinkle a generous layer of grated cheese over the top—about ½ to ¾ cup, depending on how cheesy you want it. The cheese creates a golden, melty topping that adds richness to every bite.

Bake to Perfection: Preheat the oven to 180°C (350°F). Place the tray on the center rack and bake for 25–30 minutes, or until the eggs are set and the top is slightly golden. To check for doneness, insert a knife into the center—if it comes out clean, it’s ready to serve.

Slice and Serve: Once baked, allow the sheet pan eggs to cool slightly before slicing into squares. This dish is my husband’s favourite, and it’s a great way to prep breakfast or lunch ahead of time. Enjoy warm, or store leftovers for a quick meal on busy mornings!