This satisfying breakfast casserole pleases the pickiest eaters and foodies alike! The veggies can be easily omitted or switched up to suit your family’s taste buds. Creamy cottage cheese makes this casserole moist and delicious. The large size of this dish enables you to easily feed many holiday guests or bring to a Christmas brunch. After the holidays, this recipe can be enjoyed for a weekend brunch and will leave plenty of leftovers for busy weekday breakfasts or snacks. In addition, this recipe can be poured into muffin tins and baked in as little as 20 minutes. All in all, this breakfast casserole is a winner and is a staple at my house!
Ingredients
- 10 eggs – pastured preferred.
- 1 pound breakfast sausage
- 15 ounce can of chopped tomatoes, drained.
- 2 green onions, chopped – white part and some of the soft green part
- 1-2 jalapenos diced, with seeds and white flesh removed
- 2 cloves of garlic minced
- 1 tablespoon of butter
- 12-16 ounces of full fat organic cottage cheese
- 1-2 cups cheddar cheese or other mild cheese (raw cheese preferred)
Directions
- Preheat the oven to 375 degrees Fahrenheit for casserole or 350 for muffins.
- Melt the butter and brown the sausage in a large skillet.
- Remove the sausage from the skillet and place in a large bowl.
- In the same pan, sauté the green onions and jalapeño for 3 minutes or until soft. Add the garlic and cook for 30 seconds.
- Remove the cooked veggies to the same bowl.
- Shred the cheese while waiting for the veggies and sausage to cool.
- Break the eggs into a small bowl. Check and remove any shells then add to the cooled sausage/veggies bowl.
- Add cottage cheese, shredded cheese and drained tomatoes to the large bowl.
- Mix all ingredients well with a wire whisk.
- Add to a buttered casserole dish and bake for 40-50 minutes until center is set. Alternatively, you can add to buttered muffin tins (makes 18). Fill almost to the top. Muffins will cook in 25 minutes at 350 degrees. Let casserole/muffins sit for 10 minutes before serving. Enjoy!
