Description
This breakfast casserole is easy to throw together the morning of. Or you can mix it up the night before and throw it in the oven in the morning. It is creamy, sweet, sightly spicy, and totally satisfying.
Ingredients
Units
Scale
- 10 large eggs
- 1/4 cup melted butter
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 5 to 10 dashes of hot sauce (optional)
- 1 cup small curd cottage cheese
- 2 cups pepper jack cheese (or monetary), shredded
- 1 green bell pepper, diced
- 1/2 cup frozen corn, thawed
- 2 4 ounce cans green chilies, chopped
- 1 cup Cotija cheese, crumbled (optional)
- Salsa for serving (optional)
Instructions
- Preheat oven to 350 degrees. Prepare a 9 X 13 baking dish by greasing it with butter or oil, set aside.
- In a small bowl whisk together the coconut flour, baking powder, sea salt, black pepper, and garlic powder until combined.
- In a large mixing bowl whisk the eggs, butter, and hot sauce together. I recommend using an electric hand mixer or stand mixer to make sure the eggs are whisked together well.
- Add the dry ingredients to the egg mixture and whisk together until combined and no clumps remain.
- Gently mix in the cottage cheese, pepper jack cheese, bell pepper, corn, green and green chilies.
- Pour the mixture into the greased baking dish and evenly spread it out. Bake for 25 minutes, or until the egg mixture is almost set. Remove from the oven and sprinkle the cotija cheese on top. Place the casserole back into the oven and bake for another 5 minutes, or until a toothpick removes cleanly from the center.
- Allow to rest for 10 minutes before serving. Cut into squares and serve with salsa on the side for guests to use as desired.
- Store leftovers in an airtight container for up to 1 week. Reheat the casserole gently as needed.
Notes
If you need to make the casserole ahead cover the unbaked casserole and place in the refrigerator and then bake the morning of.
