Inspiration: Happy 2013, everyone! I thought that this breakfast casserole would be a great start to the new year here on the blog. I’ve been making this recipe for years, so it’s about time that I shared it. It’s my favorite breakfast casserole, and it has been the inspiration for pretty much every other breakfast casserole that I’ve thrown together. This one is a great nutrient-packed breakfast and a wonderful way to sneak some Mexican-style foods into breakfast.
What We Loved: Zucchini and eggs is a favorite combination of mine, so I really love that this casserole has plenty of zucchini thrown in. There is something about the combination that is just so nice and buttery yet vegetable fresh at the same time. I love the spicy Mexican-style aroma and flavors that the green chiles lend the casserole, and mixing sharp cheddar cheese and cottage cheese into the dish makes for a creamy texture and a great cheesy background flavor. This breakfast is really just packed full off all kinds of great flavors and nutrients.
Tips: Salsa and cilantro are the perfect toppings to give this dish a truly Mexican-style feel, but I also adore thinly sliced avocado alongside this casserole to make for a great rounded breakfast. A nice dollop of sour cream or Greek yogurt on top is fabulous as well.
Zucchini and Green Chile Breakfast Casserole
Source: Closet Cooking
1 1/2 cups zucchini, grated and squeezed dry
1 4 oz can green chiles
1 cup freshly shredded sharp cheddar cheese
1 cup cottage cheese
Kosher salt and black pepper, to taste
1. Whisk the eggs together in a mixing bowl. Add the rest of the ingredients, and stir well to incorporate.
2. Pour into a greased baking dish, and bake at 400 degrees until the eggs are completely set, about 40-45 minutes.