Breakfast Casserole with Eggs, Ham, Onion and Peppers

Breakfast Casserole with Eggs, Ham, Onion and Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 12

    large eggs

  • ¼

    cup fat free milk

  • 1

    cup low fat cottage cheese

  • 1.5

    cups grated low fat Mexican four cheese blend

  • 1

    large green bell pepper, diced

  • 1

    cup red onions, diced

  • 1

    cup ham, diced

  • ¼

    cup sliced green onions


  • 1

    tsp. red chili powder + ¼ tsp. garam masala

  • .Or store bought curry powder

  • .Or any spicy seasoning of your choice

  • Salt and pepper to taste

  • 1-2

    tblsp. oil

  • 2

    tblsp. fennel greens (optional)


Preheat the oven to 375 degrees. Place the cottage cheese in a strainer and pour cold water to wash away everything but the whole curds. Drain well to get all the liquid away. In a large pan, heat the oil and fry the ham slices until a little crispy, remove and keep aside. Add a bit more oil if needed and saute the onions until soft. Add the seasoning and stir fry until the raw smell disapprears.. Add the bell peppers andj saute 2 minutes. Beat the eggs along with the milk till frothy. Add the cottage cheese. Spray casserole dish with oil. In the bottom of the casserole dish layer sauteed veggies, ham, green onions and cheese. Pour the egg and cottage cheese mixture over and stirm gently with fork to make sure the liquid is evenly distributed over the other ingredients. Bake 45 minutes in the preheated oven till eggs are set. Once cool, cover with a tight fitting lid and refrigerate. To reheat, microwave for 60 seconds.


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