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High-Protein Breakfast Casserole

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This High-Protein Breakfast Casserole is a hearty and satisfying breakfast dish made with eggs, cottage cheese, colorful vegetables, and melted cheese. It has a creamy texture, savory flavor, and is perfect for meal prep, family breakfasts, or brunch gatherings.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces sliced fresh mushrooms (oyster or shiitake)
  • 1 medium red bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1/4 teaspoon salt, divided
  • 1 package (5 ounces) baby kale
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 8 large eggs
  • 1/2 cup small-curd reduced-fat cottage cheese
  • 1/3 cup whole milk
  • 1 1/2 cups shredded Colby-Jack cheese, divided
  • Cooking spray for greasing the baking dish

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with cooking spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 4 minutes until browned. Stir and cook another 3 minutes until moisture evaporates.
  3. Add bell pepper, onion, remaining olive oil, and half the salt. Cook for 4 minutes until softened.
  4. Stir in baby kale, garlic powder, and crushed red pepper flakes. Cook for 2 minutes until kale wilts. Remove from heat and cool slightly.
  5. In a blender, combine eggs, cottage cheese, milk, 3/4 cup shredded cheese, and remaining salt. Blend on low speed for 20 seconds until smooth.
  6. Spread half the vegetable mixture into the prepared baking dish. Pour the egg mixture evenly over the vegetables.
  7. Top with the remaining vegetable mixture and sprinkle with the remaining shredded cheese.
  8. Bake for 40 minutes or until puffed and golden brown around the edges.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • Spinach can be used instead of kale for a milder flavor.
  • Cheddar, mozzarella, Monterey Jack, or feta cheese work well as substitutes.
  • Cooked halal chicken or turkey sausage can be added for extra protein.
  • For a spicier casserole, add more red pepper flakes or jalapeños.
  • Ricotta cheese can replace cottage cheese for a richer texture.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze individual slices for up to 2 months.
  • Reheat slices in the microwave or oven before serving.

Nutrition

Find it online: https://savorymomskitchen.com/high-protein-breakfast-casserole/