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
10 eggs
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.
threeowlskitchen.com 
Reblogged this on The ObamaCrat.Com™ and commented:
Thank you Ms. Carrie for this YummY recipe. This I will try tomorrow. ;-)
Thanks for sharing this great recipe!
Of course!
Will definitely have to try this! Havent had much luck with egg casseroles, but will give this one a try! Thanks for posting!
I’ve made some good ones and some bad ones….but I always love this one! So I hope that it works for you if you try it out.
How were you able to make this recipe a “link” to choose from once you’ve clicked “breakfast”? I have Categories with Parent categories, but the posts just open up fully instead of being smaller links people can choose from. Please let me know, thanks!
I’m not good enough with coding to tell you how to do it – the theme that I use had that feature built in. I use the “Nishita” theme if you want to give it a try!
If I needed to double this recipe, would I need to lower my oven temp to keep the edges from getting too cooked? It sounds fabulous and I have zucchini coming out of my ears right now!
Hmmmm. You know, I’m not sure! You might try putting the dish into a larger pan that has an inch or so of water in it – that may keep the edges from browning or burning.
Please let me know what you try out!
Carrie, I tripled the recipe and baked it as you suggested for 1:15. It was perfect! The edges did not get over cooked at all. Thank you! Oh, and it was scrumptious too! Thanks for sharing your recipe.
Oh great, I’m so glad! Thanks for letting me know how it worked out!