Baked Eggs Breakfast Casserole
Baked Eggs is a 1 point breakfast and an absolute game changer for breakfast in my life. This is flavor rich and full of lean protein. And super easy that literally anyone can make this. This photo is a small batch I made. Recipe below for a full dozen eggs. *Note: All the add in ingredients are optional and can be changed up for the veggies, protein and cheeses of your choice.
- Egg 12item(s)
- Chopped/dice veggies of your choice. I like peppers, onions, mushrooms, tomatoes, broccoli, baby spinach but there is not limit to the possibilities. And add plenty of them!
- Fat free cottage 16 oz.
- Sargento Reduced fat shredded Mozzarella cheese 1 cup
- 1% low fat milk 1⁄8 cup approx
- Crumbled feta cheese 1/2 cup
- salt to taste
- Pepper to taste
- Garlic Powder to taste
- Herbs and spices to your taste
- 3 slices Jenno O Turkey Bacon, diced up
- Heat oven to 350
- Spray 9 x 13″ baking dish with non-stick spray
- Whisk all ingredients, except Feta cheese, in a large bowl
4. Top with sliced tomato and feta and bake 50-60 min until golden and center is firm. Cut into 12 portions and enjoy
Baked Eggs Breakfast Casserole
Introduction: Prepare to revolutionize your breakfast routine with our Baked Eggs Breakfast Casserole—a flavorful and protein-packed dish that will kickstart your day on a delicious note. This easy-to-make recipe is not only low in points but also highly customizable, allowing you to personalize it with your favorite veggies, proteins, and cheeses. Whether you’re following a specific dietary plan or simply looking for a nutritious and satisfying breakfast option, this casserole is sure to become a staple in your morning lineup. Follow our simple instructions to create a hearty and flavorful breakfast that will leave you feeling energized and satisfied.
Ingredients:
- 12 eggs
- Assorted chopped/diced veggies of your choice (e.g., peppers, onions, mushrooms, tomatoes, broccoli, baby spinach)
- 16 oz. fat-free cottage cheese
- 1 cup Sargento reduced-fat shredded Mozzarella cheese
- Approximately 1/8 cup 1% low-fat milk
- 1/2 cup crumbled feta cheese
- Salt, pepper, garlic powder, and herbs/spices to taste
- 3 slices Jennie-O Turkey Bacon, diced
Instructions:
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the casserole.
- Prepare Baking Dish: Spray a 9 x 13-inch baking dish with non-stick spray to prevent sticking.
- Whisk Ingredients: In a large bowl, whisk together the eggs, chopped veggies, fat-free cottage cheese, reduced-fat shredded Mozzarella cheese, low-fat milk, crumbled feta cheese, diced turkey bacon, and desired seasonings (salt, pepper, garlic powder, and herbs/spices) until well combined.
- Pour Mixture into Baking Dish: Transfer the egg and veggie mixture into the prepared baking dish, spreading it out evenly.
- Top with Tomato and Feta: Arrange sliced tomatoes on top of the mixture and sprinkle with additional crumbled feta cheese for added flavor and visual appeal.
- Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the casserole is golden brown and the center is firm to the touch.
- Serve and Enjoy: Once baked, remove the casserole from the oven and allow it to cool slightly before cutting it into 12 portions. Serve and enjoy this delicious and nutritious breakfast option!
Conclusion: Our Baked Eggs Breakfast Casserole is a game-changer in the world of breakfasts—packed with lean protein, vibrant veggies, and rich flavors, it’s sure to become a favorite in your household. This versatile dish is not only easy to make but also highly customizable, allowing you to tailor it to your taste preferences and dietary needs. Whether enjoyed hot out of the oven or reheated for a quick breakfast on busy mornings, this casserole is a delicious and satisfying way to start your day. So whip up a batch and treat yourself to a hearty and nutritious breakfast that will keep you fueled and ready to tackle whatever the day brings!