Cottage Cheese and Egg Breakfast Casserole

This cottage cheese egg casserole is an easy, protein-packed breakfast, brunch or lunch loaded with veggies and perfect for make-ahead mornings.

Prep Time10

Cook Time40

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 137kcal

Ingredients

1 yellow onion diced
1 green bell pepper diced
1 cup cherry tomatoes, halved
1 teaspoon ground oregano
½ teaspoon salt
½ teaspoon black pepper
Fresh parsley chopped for garnish
12 large eggs
2 cups cottage cheese (low-fat or full-fat)
½ cup milk

Instructions

Preheatyour oven to 350 °F and grease a 9×13-inch (23×33 cm) baking dish. Dice the yellow onion and green bell pepper. Slice the cherry tomatoes. Add the onion, bell pepper, tomato, at the bottom of the dish
Whisk together the eggs, cottage cheese, milk and spices in a large bowl until reasonably smooth (it’s fine if some cottage cheese curds remain).
Pour the full mixture into the prepared dish, spreading evenly. Bake for about 30-40 minutes or until the centre is set and the top is lightly golden. (Insert a knife—if it comes out clean, you’re good.)
Let rest for 5-10 minutes after baking so the casserole firms up and slices cleanly. Garnish with chopped fresh parsley, slice and serve warm.

Notes

Veggies can be easily substituted. I also like to use chopped zucchini, frozen spinach that has been defrosted and drained and sliced mushrooms. Mix and match your favorites.

Use any type of milk. I typically use 2 percent but you can adjust for your diet. Plant based milk can also be used to make this dish non dairy but the texture will be slightly less creamy.

Nutrition