Name: Easy Breakfast Casserole With Prosciutto
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 tablespoon extra-virgin olive oil -; 1 medium yellow onion, chopped -; 2 big handfuls tender greens, such as arugula, dandelion greens, baby kale, or spinach (tough stems removed) -; 1 1/2 cups asparagus, cut into 3/4-inch pieces -; 1 teaspoon kosher salt, divided -; 3 ounces thinly sliced prosciutto -; 2 packed cups cubed crusty bread, such as levain, baguette, or Italian bread (slightly stale is ok) -; 8 large eggs -; 1 cup low fat cottage cheese -; 1 cup 2% milk (or whatever kind you have in the fridge) -; Freshly ground black pepper -; 1 1/2 cups (3 oz) grated cheddar, divided -

Easy Breakfast Casserole With Prosciutto

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Easy Breakfast Casserole With Prosciutto

1. 1 tablespoon extra-virgin olive oil -

2. 1 medium yellow onion, chopped -

3. 2 big handfuls tender greens, such as arugula, dandelion greens, baby kale, or spinach (tough stems removed) -

4. 1 1/2 cups asparagus, cut into 3/4-inch pieces -

5. 1 teaspoon kosher salt, divided -

6. 3 ounces thinly sliced prosciutto -

7. 2 packed cups cubed crusty bread, such as levain, baguette, or Italian bread (slightly stale is ok) -

8. 8 large eggs -

9. 1 cup low fat cottage cheese -

10. 1 cup 2% milk (or whatever kind you have in the fridge) -

11. Freshly ground black pepper -

12. 1 1/2 cups (3 oz) grated cheddar, divided -

How to cook deliciously - Easy Breakfast Casserole With Prosciutto

1. Stage

Preheat the oven to 350°F

2. Stage

Sauté the vegetables: Add oil to a 12-inch ovenproof skillet set over medium heat. I use cast iron, but any ovenproof skillet will do. Add the onion and sauté until tender, about 5 minutes. Add the greens, asparagus, and 1/2 teaspoon salt and sauté until the greens wilt, about 2 minutes. Remove from heat.

3. Stage

Add the prosciutto and bread: Tear the prosciutto slices into smaller pieces and distribute over the vegetables. Add the bread and stir everything together. Leave that to cool while you whisk the eggs.

4. Stage

Whisk the eggs: In a large bowl, whisk together the eggs, cottage cheese, milk, the remaining 3/4 teaspoon salt, and several generous grinds of black pepper. Add 1/2 cup of the cheese and stir again. Pour the eggs over the vegetables and scatter the remaining cheese on top.

5. Stage

Bake the casserole: Place the casserole in the oven and bake until it is just set with no obvious liquid remaining, about 35 minutes. It should be a little jiggly. Keep in mind that it will continue to cook a bit once it’s out of the oven.

6. Stage

Serve: Cool for 10 minutes. Cut into wedges and serve.