Goat Cheese Breakfast Casserole

A savory baked breakfast casserole filled with eggs, mushrooms, peppers, peas, goat cheese, cottage cheese, and mozzarella.

Course Breakfast & Brunch

Cuisine American

Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings

Calories 300kcal

Author Michelle Ordever

Equipment

Ingredients

2 tablespoons olive oil
1 onion diced
1 green bell pepper diced
1 red bell pepper diced
12 ounces mushrooms chopped
Sea salt and black pepper to taste
2 cups frozen peas
12 large eggs
½ cup milk
1 cup cottage cheese or sour cream
5 ounces goat cheese crumbled
1 cup mozzarella cheese shredded
Cooking spray or additional olive oil for greasing

US Customary - Metric

Instructions

Preheat the oven to 350°F/180°C/Gas 4. Spray a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray or lightly grease with olive oil.
Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, red bell pepper, and mushrooms. Season with salt and black pepper and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
Stir the frozen peas into the vegetables, then remove the skillet from the heat.
Place the eggs, milk, and cottage cheese in a large mixing bowl and whisk until combined. Stir in the crumbled goat cheese and season with salt and black pepper to taste.
Add the cooked vegetable mixture to the egg mixture and stir until evenly combined.
Pour the mixture into the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
Bake for 35-40 minutes, until the edges are golden brown and the center is set.
Allow the breakfast casserole to cool for 10 minutes before slicing. Serve and enjoy!

Notes

Tips

Cook the mushrooms and peppers until softened and lightly browned before adding them to the casserole for the best flavor and texture.
There's no need to thaw the frozen peas before adding them to the skillet.
The casserole is ready when the center is set and no longer appears wet or jiggly.
Allow the casserole to rest for 10 minutes after baking to make it easier to slice and serve.

Substitutions

You can use sour cream instead of cottage cheese.

Leftovers

Let leftovers cool before transferring them to an airtight container and refrigerating.
Reheat individual portions in the microwave or warm them in the oven until piping hot throughout.

Freezing

Allow the cooked casserole to cool completely before freezing.
Cut into individual portions and place in freezer-safe airtight containers for convenient reheating.
Thaw overnight in the refrigerator, then reheat thoroughly until piping hot throughout.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition