Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
12 eggs
2 cups cottage cheese, rinsed and drained well
2 cups grated cheddar cheese
1 4 oz. can diced green chiles
1/4 cup sliced green onions, plus a little more for garnish if desired
1 6 oz. can pitted black olives, drained and sliced
2 tsp. Spike seasoning
salt/pepper to taste
Directions
Preheat oven to 375F/190C. Put cottage cheese in a fine-mesh strainer and rinse well with cold water, then let drain. Slice the green onions and drain and slice the olives . Open can of green chiles, no need to drain unless you prefer. Spray 9″ x 13″ glass or crockery casserole dish with olive oil or nonstick spray. Layer the drained cottage cheese, grated cheese, green onion, green chiles with juice, and sliced olives in the casserole dish. Beat eggs until they're well combined and pour over the ingredients in the casserole dish. Stir gently with fork to be sure cheese/vegetable mixture is evenly distributed in eggs; then season with Spike Seasoning , salt, and fresh-ground black pepper. Bake 35 minutes, or until eggs are completely set and top is slightly browned. Serve hot with toppings like guacamole, sour cream, salsa or Green Tabasco Sauce to add at the table if desired.