March 6, 2015 – Hi, friends! Chef Brigitte Nguyen here with a satisfying breakfast casserole that is loaded with protein and vegetables. I love waking up to a hearty, family-style egg casserole, but most of the versions I’ve had consist primarily of sausage, cheese and either white bread cubes or frozen hash browns – there has to be a better-for-you version, right?!
This Better-For-You Breakfast bake gives a ton of flavor, color and texture from shredded sweet potato, broccoli and scallions. The protein-packed cottage cheese gives it a wonderfully creamy consistency and I love cheeses that pull double duty like the Specially Selected Dill Havarti, which adds both richness and the perfect pop of fresh herb flavor. It’s one of my favorite ALDI cheeses and I use it for snacking, sandwiches and even a delicious tuna noodle casserole.
This easy breakfast casserole can be assembled the night before and baked in the morning or it can also be baked ahead of time, as it reheats beautifully. I like to double the batch and bake it in a 9×13 inch pan for a week’s worth of healthy, fulfilling breakfast for my husband and me. You can turn this into a quiche filling using a fast, flaky Bake House Creations pie crust or even bake up little crustless quiches in muffin tins.
Better-For-You Breakfast Bake
Prep Time: 10 minutes
Cook Time: 40 minutes
1/2 tsp Carlini Extra Virgin Olive Oil
3 scallions, sliced (separate whites and greens)
2 cups coarsely chopped broccoli florets
2 cups shredded sweet potato (about 1 medium sweet potato)
Stonemill Essentials Garlic Sea Salt and Black Pepper grinders, to taste
6 Goldhen Large Eggs
1 cup Friendly Farms Small Curd Cottage Cheese
1/2 tsp Stonemill Essentials Paprika
4 oz. Specially Selected Dill Havarti Cheese, shredded, about 1 cup, divided
- Preheat oven to 375 degrees.
- Heat olive oil in a large nonstick skillet over medium heat. Add the scallion whites to the pan and cook for 2-3 minutes, until wilted and translucent. Add the broccoli, shredded sweet potato, and 2 tablespoons of water to the pan and cook until tender and soft, about 5-7 minutes. Season well with garlic sea salt and black pepper and set aside to cool slightly.
- In a separate bowl, whisk together the eggs, cottage cheese, paprika, and a couple grinds each of garlic sea salt and pepper. Add the vegetables to the egg mixture along with half of the shredded cheese and the scallion greens. Transfer to a lightly greased 9×9 inch baking dish and top with the remaining cheese. Bake until puffed and no longer jiggly in the center, about 25-30 minutes. Cool briefly, slice, and serve.