High-Protein Veggie Breakfast Casserole

  

Ingredients

2 tbsp extra-virgin olive oil 

2 cups sliced cremini mushrooms 

 2cups chopped multicolored bell peppers 

1 small red onion, chopped 

1(5-ounce) package baby spinach, chopped 

1(15-ounce) can no-salt-added black beans, rinsed

1½cups shredded pepper Jack cheese 

8 large eggs 

⅔ cup half-and-half

½ cup small-curd 2% cottage cheese

1 tsp garlic powder

1tsp onion pdr

½ tsp pepper pdr 

¼ tsp salt

¼ tsp cayenne pepper (optional)

Sliced scallions, for garnish (optional)

Hot sauce or salsa, for serving (optional) 

 

Preparations

Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

Heat 2 tablespoons oil in a large skillet over high heat. Add 2 cups mushrooms; cook, stirring occasionally, until golden brown, about 8 minutes. Reduce heat to medium-high and add 2 cups peppers and the chopped onion; cook, stirring often, until softened, about 5 minutes. Stir in chopped spinach; cook, stirring constantly, until wilted, about 2 minutes. Transfer the mixture to the prepared baking dish. Stir in rinsed black beans and 1½ cups cheese.

Combine 8 eggs, ⅔ cup half-and-half, ½ cup cottage cheese, 1 teaspoon each garlic powder and onion powder, ½ teaspoon pepper, ¼ teaspoon salt and ¼ teaspoon cayenne (if using) in a blender; process until smooth, about 20 seconds. Add the egg mixture to the black bean mixture in the baking dish; stir until evenly combined. Cover the dish tightly with foil.

Bake until puffed around the edges, lightly browned and just set in the center, about 1 hour 5 minutes, uncovering during the last 20 minutes of baking. Let stand for 10 minutes before serving. Garnish with sliced scallions and serve with hot sauce or salsa, if desired.  

 

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