Breakfast casseroles are a great way to start the day, and this Veggie Breakfast Casserole is made with lots of veggies and some cottage cheese for extra protein! It’s a great breakfast item to make during the spring and summer with so many fresh veggies added in—you may even want to make it for an Easter or Mother’s Day weekend breakfast or brunch!
The fresh veggies in this delicious casserole include tomato, green onion, orange or red bell pepper (for both flavor and color), and baby spinach. And some canned diced green chilies are included to add even more savory flavor. Speaking of savory, in addition to the cottage cheese, there’s a good amount of shredded sharp Cheddar cheese in this casserole too, for all you cheese lovers! 🙂 Serve it with biscuits or cornbread and maybe even some breakfast potatoes for a well-rounded, satisfying breakfast!
Veggie Breakfast Casserole
VEGGIE BREAKFAST CASSEROLE by NancyC
Makes a 9 x 13″ pan
12 large eggs
1/3 cup Half & Half (light cream)
3 Tablespoons extra virgin olive oil
1/2 cup all-purpose unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups cottage cheese
1 large tomato, seeded and chopped (about 1 cup)
1 cup sliced green onions
1 large chopped orange or red bell pepper (about 1 cup)
2 to 3 cups (lightly packed) baby spinach, coarsely chopped
2 (4-ounce) cans diced green chilies, well drained
2 cloves minced garlic
4 cups shredded sharp Cheddar cheese, divided
1. Preheat oven to 350˚F. Grease a 9 x 13″ baking pan; set aside.
2. In large bowl, whisk together the eggs, Half & Half, oil, flour, baking powder, salt, and pepper (mixture will be a little lumpy).
3. Add in the cottage cheese, chopped tomato, green onions, bell pepper, baby spinach, green chilies, and garlic, stirring everything together well.
4. Fold in 3 cups of the shredded Cheddar cheese, stirring until evenly incorporated in mixture, then pour into prepared baking pan, covering with aluminum foil.
5. Bake for 45 minutes, then uncover and sprinkle with remaining 1 cup of cheese. Bake uncovered an additional 25 minutes, until center is set and casserole is browned at the edges. Remove from oven and cool for 15 minutes, then cut into squares and serve.
Recipe from NancyC | nancy-c.com
I love using fresh veggies in my meal-making, especially when the weather starts to warm up in spring! We’ve been having some beautiful weather lately, mixed with rain here and there. Redbud trees are blooming, along with white-blossomed pear trees and the grass is growing greener each day.
Nature is waking up from winter in it’s fresh and colorful way like it does every year, and once again we get to look forward with hope to the beautiful new beginnings of the spring season. Spring is also a reminder that God is working in new and beautiful ways in our own lives: Watch for the new thing I am going to do (Isaiah 43:19 GNT). Hope your spring days are full of joy and beautiful discoveries!
NancyC 