Description
Golden brown on top and fluffy in the middle, this cottage cheese egg casserole is a high protein breakfast that actually keeps you full. It’s loaded with eggs, green chiles, and plenty of melty cheddar so every bite has the perfect mix of flavor and veggies.
Ingredients
Scale
- cooking spray/parchment paper
- 12 eggs (beaten)
- 450 g cottage cheese (around 2 cups)
- 450 g shredded cheddar cheese (divided, around 4 cups)
- 8 oz diced green chilis
- ½ cup all-purpose flour
- ½ cup cooked crumbled bacon (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Prepare a 9×13-inch casserole dish with either parchment paper or non-stick spray, and preheat the oven to 200°C/400°F.
- Begin by beating the eggs in a large mixing bowl.
- Add the remaining ingredients, but only add in half of the shredded cheese. Mix well.
- Pour the mixture into the prepared casserole dish and sprinkle the remaining cheese on top.
- Bake at 200°C/400°F for 15 minutes.
- Turn casserole around, reduce heat to 190°C/375°F. Bake for 30 more minutes or until set.
- Allow it to cool for 10 minutes before slicing into 16 slices (2 slices per serving), and enjoy!
Notes
- Great for meal prep.
- Perfect for family brunch.
- Ideal for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 425
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 420 mg
Keywords: Cottage Cheese Egg Casserole