This hearty breakfast casserole mixes creamy cottage cheese with eggs, veggies, and a sprinkle of cheese for a protein-packed start to your day. It’s filling, tasty, and so simple to make!
I love how you can toss in any veggies you have on hand. Each bite is a cozy hug! Plus, it makes great leftovers for a quick breakfast later—win-win! 😊
Key Ingredients & Substitutions
Cottage Cheese: The star of this dish! Low-fat cottage cheese adds creaminess and is packed with protein. If you’re looking for dairy-free options, try using silken tofu blended until smooth as a substitute.
Eggs: Eggs are the base, giving structure. For a vegan twist, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg, set to thicken) or chickpea flour mixed with water.
Cherry Tomatoes: These add juiciness and freshness. Feel free to swap with diced bell peppers or zucchini if tomatoes aren’t your thing.
Cheese: I love sharp cheddar for flavor. If you prefer lower fat, you can use reduced-fat cheese. Vegan cheese can work too, making it plant-based!
Spinach or Kale: Fresh greens provide nutrients. You could also opt for frozen spinach, just be sure to squeeze out excess moisture before adding it.
How Do I Sauté Onions and Garlic Without Burning Them?
Sautéing is a simple yet key technique to build flavor. Here’s how to get it just right:
- Use a non-stick skillet and heat it over medium heat.
- Add olive oil and let it warm up, but don’t let it smoke.
- Add chopped onions and stir them occasionally, allowing them to soften for about 3-4 minutes.
- Add minced garlic—because garlic cooks faster, you’ll only need to cook it for 1 minute more, stirring constantly to prevent burning.
Keep an eye on the heat! If they start to brown too fast, lower the heat slightly for even cooking.
Irresistible High-protein Cottage Cheese Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 cup low-fat cottage cheese
- 8 large eggs
- 1 cup cherry tomatoes, halved (plus a few whole for garnish)
- 1/2 cup fresh spinach or kale, chopped
- 1/4 cup sun-dried tomatoes or roasted red peppers, chopped
- 1/2 cup shredded cheddar cheese (or your preferred cheese)
- 1/4 cup grated Parmesan cheese
Flavor Enhancers:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup cooked bacon or sausage crumbles for extra protein
How Much Time Will You Need?
This delicious breakfast casserole will take about 15 minutes to prepare and 30-35 minutes to bake. So, you should be enjoying your tasty dish in around 50 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole cooks evenly. If you like, you can line a 9×9 inch baking dish with parchment paper or just lightly grease it with some cooking spray or oil.
2. Sauté the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another minute. Be sure to stir frequently to avoid burning. Once cooked, remove it from the heat.
3. Whisk the Eggs:
In a large mixing bowl, crack the eggs and whisk them until well combined. This will be the base of your casserole, so make sure they’re fluffy!
4. Mix in the Remaining Ingredients:
Next, stir in the cottage cheese, your sautéed onion and garlic mixture, the chopped greens (spinach or kale), sun-dried tomatoes, shredded cheddar cheese, Parmesan cheese, and the dried Italian herbs. Mix it all together until evenly blended.
5. Season and Add Protein:
Season your mixture with salt and black pepper to taste. If you’re using cooked bacon or sausage crumbles, fold them in now to give an extra boost of flavor!
6. Incorporate Cherry Tomatoes:
Gently fold in half of the halved cherry tomatoes, saving the rest for toppings. This will give your casserole a beautiful presentation and added flavor.
7. Pour and Spread:
Pour the entire mixture into your prepared baking dish. Spread it evenly with a spatula. Then, sprinkle the remaining halved cherry tomatoes on top for a lovely finish.
8. Bake Until Set:
Place the dish in your preheated oven and bake for about 30-35 minutes, or until the casserole is set and the top is slightly golden. You’ll know it’s done when a knife inserted into the center comes out clean.
9. Cool and Slice:
Once baked, carefully remove the casserole from the oven and let it cool for about 5-10 minutes, making it easier to slice.
10. Serve and Enjoy:
Serve your warm casserole garnished with fresh herbs or alongside some extra cherry tomatoes. It’s perfect for breakfast, brunch, or even a light dinner!
Enjoy your protein-rich, flavorful breakfast casserole that’s both satisfying and nutritious! 🍳
Can I Use Different Vegetables?
Absolutely! This casserole is very versatile. You can swap in any veggies you like or have on hand, such as bell peppers, zucchini, or mushrooms. Just make sure to chop them into small pieces for even cooking.
Can I Prepare This Casserole in Advance?
Yes, you can prep it the night before! Assemble the casserole, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, you can bake it straight from the fridge—just add a few extra minutes to the cooking time to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it up in the oven until heated through. You can also enjoy it cold for a refreshing snack!
Can I Freeze This Casserole?
Yes, this breakfast casserole freezes well! Once cooled, slice it into portions and wrap them individually in plastic wrap or place them in freezer-safe containers. Thaw overnight in the fridge before reheating to enjoy later.