High Protein Breakfast Casserole
Ingredients
2 tbsp. extra-virgin olive oil, divided
4 ounces sliced fresh wild mushrooms
1 medium red bell pepper, chopped
1 small yellow onion, chopped
¼ tsp. salt, divided
1 package baby kale
1½ tsp. garlic powder
¼ tsp. crushed red pepper
8 large eggs
½ cup small-curd reduced-fat cottage cheese
⅓ cup whole milk
1½ cups shredded Colby-Jack cheese, divided
Directions
Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced mushrooms; cook, undisturbed, until browned, about 4 minutes. Stir and continue to cook, stirring occasionally, until the moisture has evaporated, about 3 more minutes.
Add chopped bell pepper, chopped onion, salt and the remaining oil. Cook, stirring often, until softened, about 4 minutes.
Add baby kale, garlic powder and crushed red pepper. Cook and stir until the kale is wilted, about 2 minutes. Set aside to cool slightly, about 5 minutes.
Combine 8 eggs, cottage cheese, milk, Colby-Jack and the salt in a blender; process on low speed until smooth, about 20 seconds.
Spread half of the kale mixture in the bottom of the prepared dish; pour the egg mixture over the top. Scatter the remaining kale mixture over the egg mixture (most of the vegetables will sink to the middle).
Top with the remaining ¾ cup Colby-Jack. Bake until puffed around the edges and golden brown, about 40 minutes. Let stand for 10 minutes before serving.
https://freerecipenetwork.com/high-protein-breakfast-casserole/