Eggs and Cottage Cheese Breakfast Casserole
Our family-favorite eggs and cottage cheese breakfast casserole! I found this recipe in a well-loved Mennonite cookbook and have been making it for my family ever since. It's savory, creamy, and so full of flavor! We often eat it alone like an egg bite only cut into squares!
Equipment
Ingredients
- 1 cup Bisquick*, (see notes for the homemade mix)
- 1 1/2 cups cottage cheese, (half of 24 oz)
- 1 cup shredded cheddar cheese
- 1 tsp onion granules
- 1 tsp dried parsley
- 1/4 tsp salt
- 6 eggs, lightly beaten
- 1 cup whole milk
- 6 tbsp unsalted butter, (I mostly use salted Irish Butter)
Instructions
- Preheat oven to 400°F. Place butter into a 9x13" pan and put in the oven for the butter to melt.
- Meanwhile whisk all the other ingredients together. Pour mixture evenly over the melted butter and bake for 24-30 minutes. The edges should be golden brown.
Notes
- Homemade Bisquick Mix Substitute: In a small bowl mix together: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 Tablespoon of cold butter. Briefly make a crumbly mixture.
- I have made this with freshly milled flour, just add 1/4 cup more of fresh ground soft or hard white wheat.
Nutrition Facts
Eggs and Cottage Cheese Breakfast Casserole
Serving Size
1 serving
Amount per Serving
Calories
208
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Cholesterol
112
mg
37
%
Sodium
674
mg
29
%
Potassium
175
mg
5
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
11
g
22
%
Vitamin A
557
IU
11
%
Vitamin C
1
mg
1
%
Calcium
191
mg
19
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
