This breakfast casserole is packed with high-protein cottage cheese, eggs, and fresh veggies for a tasty start to your day. It’s filling and oh-so-easy to whip up!
I love how this dish keeps me full until lunchtime. Plus, it’s a great way to use up any leftover veggies in the fridge. Win-win! 😄
Key Ingredients & Substitutions
Cottage Cheese: Full-fat cottage cheese adds creaminess and richness. If you’re looking for a lighter option, low-fat or non-fat works too, but keep in mind it may not be as rich in flavor.
Eggs: I always recommend using large eggs for the best volume and consistency. If you need an egg substitute due to dietary restrictions, try using flaxseed meal or a commercial egg replacer.
Cheese: I use shredded cheddar for its melty goodness. However, feel free to swap in mozzarella, feta, or any cheese you love. Just adjust the amount based on the cheese’s flavor intensity.
Vegetables: The bell pepper, onion, and mushrooms are great for flavor and nutrition. Don’t hesitate to use what you have on hand—spinach, zucchini, or even leftover roasted veggies would also be delicious!
Spices: Smoked paprika adds a nice depth, but if you don’t have it, a dash of regular paprika or even a pinch of chili powder can add some interest.
How Do I Ensure My Casserole is Fluffy and Not Dense?
The secret to a fluffy breakfast casserole lies in how you mix your ingredients, especially the eggs. Start by whisking them well until they’re light and frothy. This adds air, which helps the casserole rise during baking.
- When mixing in the cottage cheese and other ingredients, fold gently to keep the air in.
- Avoid overmixing, as this can deflate your mixture. Just combine until everything is evenly distributed.
- Let the sautéed vegetables cool a bit before adding them, so they don’t cook the eggs prematurely.
With these tips, your casserole will be light, fluffy, and packed with flavor. Enjoy your breakfast! 🥚🥗
Irresistible High-protein Cottage Cheese Breakfast Casserole
Ingredients You’ll Need:
For the Base:
- 1 cup cottage cheese (full-fat for creaminess)
- 6 large eggs
- 1/2 cup shredded cheddar cheese (or your choice)
For the Veggies:
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley or cilantro, chopped
Seasoning:
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional, for smoky flavor)
For Cooking:
- Cooking spray or butter for greasing
How Much Time Will You Need?
This breakfast casserole will take about 15 minutes to prepare and 30-35 minutes to bake, for a total of approximately 50 minutes. Once it’s ready, just let it cool slightly before cutting and serving. Perfect for a hearty breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This temperature is ideal for baking the casserole evenly. While that’s warming up, prepare your baking dish. Grease an 8×8-inch baking dish with cooking spray or butter to prevent sticking.
2. Sauté the Vegetables:
Next, take a large skillet and heat it over medium heat. Add the diced onion, red bell pepper, sliced mushrooms, and minced garlic into the pan. Sauté everything together for about 5-7 minutes until the veggies are nice and tender and fragrant. Once done, remove from heat and set aside to cool slightly.
3. Whisk the Egg Mixture:
In a large bowl, crack the eggs and whisk them until they’re smooth and a bit frothy. Then, stir in the cottage cheese, shredded cheddar, salt, black pepper, smoked paprika (if you’re using it), and chopped parsley. Make sure everything is well combined.
4. Combine the Veggies and Egg Mixture:
Add the sautéed vegetable mixture to the bowl with the egg mixture. Gently combine everything, being careful not to deflate the whisked eggs too much.
5. Pour into Baking Dish:
Now, take your prepared baking dish and pour the combined mixture into it. Spread the mixture evenly so it bakes uniformly.
6. Bake the Casserole:
Place the baking dish in the preheated oven and bake for 30-35 minutes. Keep an eye on it until the casserole is set and the top is a lovely golden brown. You can test for doneness by inserting a toothpick in the center; it should come out clean when it’s ready.
7. Cool and Slice:
Once baked, remove the casserole from the oven and let it cool for a few minutes. This makes it easier to slice. Then, cut it into squares or rectangles.
8. Serve and Enjoy:
Serve the casserole warm, optionally garnished with extra fresh herbs for a pop of color, or enjoy it with fresh fruit like strawberries on the side for a delightful breakfast!
This high-protein cottage cheese breakfast casserole is not just filling; it’s also a delicious way to include more veggies in your morning routine. Enjoy your healthy breakfast boost!
Can I Use Different Types of Cheese?
Absolutely! While cheddar cheese is a great option, you can substitute with mozzarella, feta, or even a dairy-free cheese to fit your preferences. Just adjust the quantity to taste, especially if you opt for a stronger-flavored cheese like feta.
What Vegetables Can I Add or Substitute?
You can get creative with the vegetables! Feel free to use spinach, zucchini, kale, or any leftover veggies you have on hand. Just make sure they are chopped into small pieces to ensure even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy it cold or reheat it in the microwave or oven until warmed through. For the best texture, reheat in the oven at 350°F (175°C) for about 10-15 minutes.
Can I Make This Casserole in Advance?
Yes, you can prepare the casserole a day ahead! Just assemble it, cover with plastic wrap, and refrigerate overnight. When you’re ready to bake, simply remove it from the fridge, let it sit at room temperature for a few minutes, and then bake according to the instructions. This makes it a convenient option for busy mornings!