CHEDDAR COTTAGE CHEESE BAKED EGGS
This is probably one of the best if not the best hearty breakfast casseroles that I have made. My husband loved it, and it lasted him most of the week. The servings are thick, substantial, moist and cheesy.
I think adding a can of green chilies would amp up the flavor and give it a bit of heat, if you are into that sort of thing. Another idea would be to use Pepper Jack cheese to kick up the flavor and heat.
This is the perfect lazy breakfast to make for company as well. Just add one or two accompaniments and breakfast is served! I like fried tomatoes in light-tasting olive oil with a sprinkle of Italian seasoning (so good!) plus some sausages or sausage patties. That makes a very hearty breakfast that will last everyone for hours. Of course, you can serve toast as well, if your company are not low-carbers.
The cottage cheese will not be evident in this casserole. It makes it a lot more nutritious and makes this casserole taste wonderful.
Obviously, this breakfast casserole can feed a crowd, but if you would like a smaller version of this recipe, feel free to halve the ingredients and put in a 9-inch (23 cm) square baking dish.
You can serve this at brunches or potlucks, and it will be guaranteed go over really well.
Another idea with this casserole is to add cooked bacon and onions. Seriously, this Cheddar cottage cheese baked eggs casserole can be customized depending on what you have in your refrigerator and pantry. I think, however, that this basic casserole will appeal to most kids, as sometimes if one loads them up too much, kids won't approve. Our sons are grown, but I am just thinking back, and thinking of the young mothers out there with young children.
This is a good recipe to remember for special occasions like Christmas morning or when guests are visiting, and you don't want to get too busy in the kitchen first thing in the morning. Time for that later on.
The prep time for this meal is minimal and that is a big plus. If you want to be cute you could pour this into a muffin tin, but I would be worried that they would stick something fierce, so an easy casserole is what I prefer.
This meal is a good source of protein, which means that it will stave off hunger for a few hours. It also has enough fat to satiate.
You can easily add vegetables to this casserole, if desired. You can also serve each serving with some sour cream.
INGREDIENTS:
1 tbsp butter, melted (15 mL)
12 large eggs
1 tsp salt (5 mL)
16 oz cottage cheese (0.45 kg)
16 oz shredded Cheddar cheese (0.45 kg)
1/2
cup Gluten-Free Bake Mix 2, (125 mL)
OR 2/3 cup (150 mL) Keto Bake, OR almond flour
Preheat the oven to 350°F (180°C).
In
9 x 13-inch (23 x 33 cm) baking dish, spread melted butter to cover the bottom
of the dish.
In
large bowl, whisk eggs well with salt.
Stir in cottage cheese, Cheddar cheese and Gluten-Free Bake Mix 2, OR Keto Bake Mix. Pour
mixture into prepared baking dish. Bake
40 to 50 minutes, or until golden brown around the edges and set in the center.
Yield: 9 servings
1
serving
379.1
calories
28.3
g protein
27.2
g fat
0 g fiber
4.1
g net carbs
Some other recipes for breakfast that you may enjoy:
Ham and Cheese Puff Breakfast Casserole
Bacon Mushroom Smoked Gouda Quiche
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