There are six zillion recipes out there for breakfast casseroles, and they are all pretty much the same – lotsa eggs, cheese, milk, sometimes one of the porky breakfast meats, sometimes bread, sometimes a random vegetable. Mix together, bake, eat. They all taste about the same, and they’re all really fatty.
We had two nice elderly neighbor ladies coming to brunch, so I made the apricot upside-down cake in my previous entry. I also wanted a savory something, but this was right after my husband got his cholesterol reading, so I needed to cut way back on the egg yolks & cheeses. What to do? This is what I came up with.
One of our guests loves cheese and asked what kind was in the casserole – she was quite surprised to find it was just cottage cheese and a little bit of Parmesan. This has a great savory cheese flavor with a fraction of the cholesterol & fat found in most baked egg casseroles.
LOW CHOLESTEROL BREAKFAST CASSEROLE
- 16 ounces (2 cups) nonfat or lowfat cottage cheese
- 6 egg whites
- 2 whole eggs
- 2 cups raw shredded kale, Swiss chard, or spinach
- 3 or 4 thinly sliced green onions (scallions)
- 1 tomato, sliced
- 2 tablespoons grated Parmesan cheese or similar dry grating cheese
- salt & pepper to taste
Combine cottage cheese, egg whites & whole eggs, and salt & pepper.
Spray a large (about 9″ X 11″ or larger) baking dish with nonstick spray.
Scatter the shredded kale and the green onions in the bottom of the dish. Pour the cottage cheese mixture on top of the kale. Arrange tomato slices on top and sprinkle the Parmesan cheese over.
Bake at 350 until almost completely set, about 20-25 minutes. Remove from oven and let residual heat finish cooking the casserole.
Cut into squares and serve warm or at room temperature with salsa, hot sauce, or ketchup.