There's nothing better than a delicious breakfast casserole to start your day! Combining three unique yet complementary flavors, pea, mushroom, and goat cheese breakfast casserole is sure to please brunch lovers everywhere and can be easily modified for any dietary restrictions.
2 T. olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
12 oz. mushrooms, chopped
Sea salt and black pepper to taste
2 c. frozen peas
½ c. milk
1 c. cottage cheese (or sour cream)
5 oz. goat cheese, crumbled
1 c. mozzarella cheese, shredded
Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray or lightly grease with olive oil.
Add olive oil to a large skillet and heat over medium heat. Add onion, green pepper, red pepper, and mushrooms. Season with salt and pepper, to taste. Cook, stirring occasionally, until the vegetables become soft and develop a bit of color, 8-10 minutes.
Stir in peas and remove skillet from heat.
Add eggs, milk, and cottage cheese to large mixing bowl. Whisk until combined. Add crumbled goat cheese and stir to combine. Season with salt and pepper, to taste.
Add the vegetables mixture to the egg mixture and stir to combine. Transfer to prepared casserole dish and top with mozzarella cheese.
Bake 35-40 minutes or until the edges are nicely golden-brown and the center is set. Cool 10 minutes before slicing and serving. Enjoy!
- Prep Time: 15 min
- Cook Time: 40 mis