Had a couple buddies come into town this past weekend (Evan, Chavis, and Mark) and decided it would be a good idea to have a pre-made breakfast ready when we all woke up on Saturday morning. I found this recipe on The Kitchn and it was absolutely delicious! I'm thinking about making it on Sunday to have throughout the week for an easy, quick, healthy breakfast. Leeann also whipped up some coffee cake for us to have, very tasty as well. My picture wasn't as pleasing to the eye as I would have liked (still a bit whoozy from the night before), so I attached the picture from the original post on The Kitchn to tempt you further. I have a couple recipes that call for cottage cheese in breakfast casseroles, and I think it adds excellent flavor and texture to the final product. It also allows you to keep the dish healthy because there is no need for cream or heavy milk. I served it with refried black beans (pork lard included please) and flour tortillas! Oh, I also added minced shallot and minced garlic to the recipe and the cheese I used was a Mexican blend.
Ingredients:
10 eggs
1 1/2 cup zucchini (grated, squeezed and drained)
1 cup cottage cheese
1 (4 ounce) can green chilies (drained)
1 cup cheddar cheese (grated)
salt and pepper to taste
Directions:
1. Mix everything in a bowl.
2. Pour the mixture into a greased 8 inch square baking pan.
3. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.
Serve with your favorite salsa!!
Looks good dude, breakfast casseroles are money. I hate cottage cheese so I'd prolly sub sour cream for that.
ReplyDeleteWhere is the coffee cake recipe? Dare I request another guest post?
ReplyDelete