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 -

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.