If you’re looking for a delicious, veggie‑loaded way to power up your breakfast, this High‑Protein Breakfast Casserole is a perfect choice. Combining creamy cottage cheese, eggs, and vibrant vegetables, this dish delivers 20 grams of protein per serving—making it a satisfying and nutritious start to your day.
What Makes This Casserole So Great
- Packed with protein from eggs and cottage cheese. The result is creamy, custard‑like texture with a strong protein punch.
- A hearty serving of veggies—mushrooms, bell pepper, kale or spinach—brings fiber, vitamins, and earthy flavor.
- Make‑ahead friendly: Bake it on the weekend, then slice and reheat during the week.
Ingredients
- 2 tablespoons extra‑virgin olive oil, divided
- 4 oz sliced fresh wild mushrooms (about 1 cup)
- 1 medium red bell pepper, chopped (≈1¼ cups)
- 1 small yellow onion, chopped (≈1 cup)
- ¼ teaspoon salt, divided
- 5 oz baby kale (or baby spinach)
- 1½ tsp garlic powder
- ¼ tsp crushed red pepper flakes
- 8 large eggs
- ½ cup small‑curd 2% reduced‑fat cottage cheese
- ⅓ cup whole milk
- 1½ cups shredded Colby‑Jack cheese, divided
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat an 8‑inch square baking dish with cooking spray.
- Cook vegetables: In a large skillet over medium‑high heat, warm 1 tbsp olive oil. Add mushrooms and cook undisturbed until browned (~4 minutes). Stir and cook until moisture evaporates (~3 more minutes). Add bell pepper, onion, ⅛ tsp salt, and remaining oil; cook until softened (~4 minutes). Add kale, garlic powder, crushed red pepper, and cook until kale wilts (~2 minutes). Set aside to cool (~5 minutes).
- Blend egg mixture: In a blender, combine eggs, cottage cheese, milk, ¾ cup of the shredded Colby‑Jack, and remaining ⅛ tsp salt. Blend briefly until smooth (~20 seconds).
- Assemble casserole: Spread half the veggie mixture in baking dish. Pour egg mixture over it. Scatter remaining veggies on top (they may sink). Sprinkle with the remaining ¾ cup cheese.
- Bake until puffy around the edges and golden‑brown, about 40 minutes. Let stand 10 minutes before slicing.
Make‑Ahead Instructions
Let the casserole cool, then store it in an airtight container in the fridge for up to 3 days.
Nutrition (per serving, makes 6 servings)
- Calories: 310
- Protein: 20 g
- Carbs: 11 g
- Fat: 21 g
- Cholesterol: 278 mg
- Sodium: 429 mg
- Fiber: 2 g
Why Protein in Breakfast Matters
Starting your morning with a high‑protein dish can boost satiety, help maintain lean muscle mass, and support stable energy levels throughout the morning. The cottage cheese and eggs make this casserole a powerhouse of nutrition and flavor.
Customization Tips
- Swap vegetables: Try spinach, broccoli, or shredded Brussels sprouts—just precook to release moisture.
- Reheating tip: Reheat single slices in the microwave for 15–20 second intervals to avoid rubbery eggs.
- Texture note: Using a blender gives a smoother texture. Whisking by hand works, but expect a slightly less creamy result.