Description
This Southwest cottage cheese breakfast casserole is hearty, healthy, and packed with flavor. It’s an easy, protein-packed breakfast that is surprisingly easy to make.
Ingredients
Scale
- 10 large eggs
- 1 cup small curd cottage cheese
- 1 cup shredded pepper Jack cheese
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 scallions, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F, then lightly grease a 9 x 13-inch baking dish with olive oil or cooking spray.
- Whisk the eggs together in a large mixing bowl until well combined. Next, add cottage cheese, smoked paprika, cumin, chili powder, salt, and pepper. Whisk to combine.
- Stir in the remaining ingredients, including pepper Jack cheese, black beans, corn, onion, bell pepper, and chopped scallions until all the ingredients are evenly distributed throughout the batter.
- Pour the casserole batter into the prepared 9×13-inch baking pan, then use a spatula to smooth the top.
- Bake the casserole for 40–45 minutes — or until it is puffed, golden brown, and a knife inserted in the center of the casserole comes out clean.
- Allow the casserole to rest for 10 minutes after removing it from the oven, ensuring it has cooled enough for slicing. As it cools, the casserole’s texture will become firmer.
- Serve the casserole warm and consider topping it with additional items, such as salsa, sliced avocado, or chopped scallions, if desired.