Healthy Breakfast Casserole
This healthy breakfast casserole is flavorful, cheesy and packed with veggies. It's the perfect make ahead dish for brunch and great for serving a crowd!
Servings: 6
Ingredients
- 10 large eggs beaten
- 1 cup unsweetened almond milk or any milk
- 1-2 cups fresh broccoli chopped into bite-size florets
- ½ cup cottage cheese
- ½ cup feta cheese
- ⅓ cup onion chopped
- ¼ cup chopped parsley
- 2 cloves garlic minced
- ¾ teaspoon sea salt
- ½ teaspoon ground pepper
- 5 slices sourdough bread chopped into cubes (5 cups loosely packed)
Instructions
- Spray 9x13 rectangular baking dish with cooking spray. I like to use avocado or olive oil spray. Set aside.
- Combine all ingredients except bread in a large bowl. Toss to combine
- Add bread cubes into prepared baking dish. Pour the egg mixture over the bread cubes. Cover, and refrigerate at least 1-2 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°.
- Bake about 50 minutes, or until the middle of the casserole is no longer jiggly and a knife inserted in the center comes out clean. Let cool 5 minutes before serving.
Notes
- Bread: Feel free to use your favorite bread. If you need this recipe to be gluten-free, use a gluten-free bread!
- Storage: Store leftovers in the fridge for up to five days. To freeze, portion out slices and thaw in the fridge before reheating. Warm individual pieces in the microwave or toaster oven, or reheat the whole casserole in the oven.
Nutrition
Serving: 1/6 of recipe | Calories: 325kcal | Carbohydrates: 26g | Protein: 20g | Fat: 15g | Fiber: 2g | Sugar: 4g