Description
This make-ahead breakfast casserole is fluffy, cheesy, and packed with protein. Perfect for busy mornings, holiday brunch, or feeding a crowd. A delicious, healthy breakfast idea, or serve it for lunch! Keto, Vegetarian, Low carb.
Ingredients
- 12 large eggs
- 2 cups cottage cheese (whole milk)
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 8-12 ounces pepper jack cheese, grated
- 2-3 cans diced chilies (see notes)
- 1/2 cup green onions or cilantro (or use half and half of both)
Instructions
- Preheat the oven to 350F
- Blend. Place the eggs, cottage cheese, milk, spices, salt and pepper in a blender, and blend until smooth.
- Stir. Stir in the cheese (save ½ cup for the top), chilies, and most of the green onions/cilantro (save some for garnish. Stir well (don’t blend).
- Assemble. Pour into a greased 9×13-inch baking dish. Sprinkle with remaining cheese.
- Bake. Bake on the lower-middle rack for 35-50 minutes, until the center puffs. Check halfway through, and tent with foil if getting too dark on the edges.
- Garnish. Sprinkle with the remaining green onions or cilantro. Delicious served warm or at room temp.
Notes
Make ahead: This meatless breakfast casserole can be prepped ahead, refrigerated, and baked in the morning. Let it come to room temp before baking. This can also be baked ahead and reheated. It’s delicious any time of day.
Leftovers will keep up to 4 days in an airtight container in the fridge. Reheat in a warm oven or microwave.
Cheese: Pepperjack cheese adds a lot of flavor. If using a different cheese, I would “up” the spices and salt, and maybe add some chili flakes.
Variations: Feel free to add browned sausage, sauteed vegetables or wilted spinach. If you would like to use fresh chilies ( poblano or hatch) roast them first, peel and chop- you’ll need about a cup.
Nutrition
- Serving Size: 1 peice
- Calories: 211
- Sugar: 2.4 g
- Sodium: 525.2 mg
- Fat: 6.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 3.7 g
- Fiber: 0.8 g
- Protein: 16.4 g
- Cholesterol: 213.8 mg
