
How To Make Easy Breakfast Casserole with Prosciutto
This healthy breakfast casserole made of fresh eggs, vegetables, and cheese will surely keep you full throughout a busy day.
Serves:
Ingredients
- 1tbspextra-virgin olive oil
- 1medium yellow onion,chopped
- 2greens,big handfuls tender, such as arugula, dandelion greens, baby kale, or spinach, tough stems removed
- 1½cupsasparagus,cut into ¾-inch pieces
- 1tspkosher salt,divided
- 3ozProsciutto,thinly sliced
- 2cupsbread,packed cubed crusty, such as levain, baguette, or Italian bread, slightly stale is ok
- 8large eggs
- 1cupcottage cheese,low fat
- 1cupmilk,2% or whatever kind you have in the fridge
- freshly ground black pepper
- 1½cupscheddar,3 ounces grated, divided
Instructions
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Preheat the oven to 350 degrees F.
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Add oil to a 12-inch ovenproof skillet set over medium heat. Add the onion and sauté until tender for about 5 minutes. Add the greens, asparagus, and ½ teaspoon salt and sauté until the greens wilt for about 2 minutes. Remove from heat.
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Tear the prosciutto slices into smaller pieces and distribute them over the vegetables. Add the bread and stir everything together. Leave that to cool while you whisk the eggs.
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In a large bowl, whisk together the eggs, cottage cheese, milk, the remaining ¾ teaspoon of salt, and several generous grinds of black pepper.
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Add ½ cup of the cheese and stir again. Pour the eggs over the vegetables and scatter the remaining cheese on top.
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Place the casserole in the oven and bake until it is just set with no obvious liquid remaining for about 35 minutes.
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Cool for 10 minutes. Cut into wedges and serve.
Nutrition
- Calories:Â 292.50kcal
- Fat:Â 18.29g
- Saturated Fat:Â 8.04g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 6.09g
- Polyunsaturated Fat:Â 1.86g
- Carbohydrates:Â 10.64g
- Fiber:Â 1.31g
- Sugar:Â 4.20g
- Protein:Â 21.11g
- Cholesterol:Â 226.52mg
- Sodium:Â 684.39mg
- Calcium:Â 279.04mg
- Potassium:Â 307.86mg
- Iron:Â 2.04mg
- Vitamin A: 179.23µg
- Vitamin C:Â 2.44mg
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