Healthier Western Omelette Breakfast Casserole
I’m all about having a simple high protein component ready in the fridge to warm up in the air fryer at all times. This healthier western omelette breakfast casserole takes less than 10 minutes to throw together and another 20-30 minutes to bake. prep on a sunday, let cool, slice into squares and you are set for a busy week! alternately, this would be the most delicious breakfast for dinner casserole served alongside toast with jellies and fruit salad. enjoy!
the inspiration:
I’m an omelette, frittata and quiche gal through and through. for this healthier western omelette breakfast casserole, I took all the classic components of a diner-style western omelette and ran with it. the breakfast casserole has three sources of protein: the eggs, deli turkey instead of the classic ham to add lean protein, as well as some sneaky cottage cheese that I’ve blended with a splash of water which helps disguise the texture and makes the eggs extra airy. sautéed peppers, green onions and cubes of cheddar cheese finish the flavor components for this classic omelette.
healthier western omelette ingredients:
here is the ingredient line up…
- pastured eggs: form the case of the casserole.
- peppers & onions: I use a combination of red bell pepper, green bell pepper, green onions and fresh chives for those classic western omelette flavors.
- butter: we use a bit of butter to saute the vegetables.
- deli turkey: adds a lean protein component that’s a bit lighter than classic ham.
- seasonings: mineral salt, freshly-cracked black pepper and granulated garlic season the dish.
- cottage cheese: do not fear if you are not a cottage cheese fan- I blend it with a splash of water for a smooth texture. this is my favorite brand.
- sharp cheddar: I like to cube the cheese in small squares to yield little pockets of gooey goodness throughout the casserole.
how to make:
this healthier western omelette breakfast casserole has a few steps but is super simple to put together.
begin by sautéing the vegetables with butter and adding the turkey. in a large bowl, whisk together the eggs and add the cottage cheese blended with water along with the seasonings to form the egg custard.
to a casserole dish, line the bottom with the veggie and turkey mixture, fresh chives and cheese cubes. pour the egg custard atop and then bake until the casserole is golden and airy. after cooling, slice into squares and enjoy!
serving ideas:
this healthier western omelette egg casserole is perfect served solo but you can also serve for an array of get-togethers.
- sunday brunch: serve breakfast casserole with breakfast sausage, my orange peel guacamole and fresh berries.
- bridal shower: serve egg casserole with fruit salad and my curried chicken salad with apricots served with crudites.
- breakfast for dinner: serve egg casserole simply alongside toast with jellies and fresh fruit.
Healthier Western Omelette Breakfast Casserole
Ingredients
- ½ cup red bell pepper diced small
- ½ cup green bell pepper diced small
- 1 cup scallions sliced thinly
- 1 Tablespoon butter
- 1 cup deli turkey slices cut into small squares
- 12 large eggs
- ¼ cup fresh chives sliced thinly
- ¾ teaspoon mineral salt
- 30 grounds of freshly-cracked black pepper
- ½ teaspoon granulated garlic
- 1 cup cottage cheese I prefer Good Culture or Nancy's brand
- 1 Tablespoon filtered water
- 1 cup sharp cheddar cheese cubed in ¼ inch cubes
Instructions
- Preheat oven to 400 degrees and generously grease a 3 quart casserole dish or 9x12 glass pyrex dish with butter or coconut oil spray.
- Heat a medium saute pan over medium heat, add butter with red bell pepper, green bell pepper and scallions. Add a sprinkle of mineral salt and let cook for 3-4 minutes, until translucent and lightly browned.
- Stir in deli turkey to the vegetables and take off the heat. Pour mixture in the casserole dish and spread out evenly to cool down while you prepare the egg mixture.
- To a large bowl, add the eggs, chives, salt, pepper and granulated garlic. Whisk well until light and airy.
- If you do not like the clumps in cottage cheese and prefer a smooth consistency, add the cottage cheese and tablespoon of water to a blender or nutribullet, then blend. Pour into the egg mixture or you can simply add the cottage cheese and water to the egg mixture as is. The water helps keeps the eggs airy. Whisk well to incorporate.
- To the casserole dish, sprinkle the cubed cheddar cheese evenly atop the veggie turkey mixture and then pour the egg mixture atop.
- Bake casserole dish on the middle oven rack until casserole is golden brown, and just puffed in the center, careful not to overcook, about 25-30 minutes. You will want to rotate the pan 180 degrees halfway through the cooking time for the casserole to bake uniformly.
- Let cool for 10 minutes, then slice and enjoy!
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