Ingredients
Egg Mixture
- 14 large eggs
- 2 cups cottage cheese (low fat or full fat)
- 1/2 cup milk
- 1/2 cup shredded parmesan cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
Vegetables and Herbs
- 1.5 cups cherry tomatoes
- 1/2 cup loose fresh basil leaves
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish to prevent sticking.
- Arrange Tomatoes and Basil: Evenly spread the cherry tomatoes and fresh basil leaves across the bottom of the prepared casserole dish to create a fresh vegetable base.
- Mix Egg Batter: In a large mixing bowl, whisk together the eggs, cottage cheese, and milk until well combined. If using, stir in the shredded parmesan cheese for added flavor. Then sprinkle in the garlic powder, kosher salt, and cracked black pepper and mix thoroughly.
- Pour and Bake: Pour the egg mixture evenly over the tomatoes and basil in the casserole dish. Place in the oven and bake for approximately 35 minutes, or until the casserole is puffed up and the eggs are fully set.
- Cool and Serve: Remove from the oven and let the casserole cool for at least 15 minutes before cutting it into squares. This allows it to set properly for easier serving. Enjoy warm.
Notes
- You can customize this casserole by adding your favorite veggies such as spinach, mushrooms, or bell peppers instead of or in addition to tomatoes and basil.
- For lower fat content, use low-fat cottage cheese and milk.
- Parmesan cheese is optional but adds a nice depth of flavor; omit if avoiding dairy.
- Letting the casserole cool before slicing helps the pieces hold their shape better.
- This casserole can be made ahead and refrigerated; reheat portions as needed for a quick breakfast.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
