I love breakfast foods – especially breakfast foods that you can eat for lunch or even dinner. This Pizza Breakfast Casserole has all the flavours of your favourite pizza, baked into a cheesy egg casserole. It’s low carb and gluten free, as long as you use gluten-free pepperoni. This is one of those meals that I can throw together whatever we have in the fridge and know that it will come out super yummy.
This is a great brunch dish, but I’ve made it for a last minute dinner before too, served with a nice side salad. Garrett loves it as a post-workout meal because it’s loaded with protein for healthy muscle recovery.
What you’ll need:
- 3/4 cup Pepperoni Slices, cut in half
- 1 cup chopped Vegetables (Mushrooms, Broccoli, Peppers, etc.)
- 3-5 Green Onion, chopped
- 10 Eggs
- Splash of Cream
- 1 cup Cottage Cheese
- 1 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1 cup Shredded Cheese (Mozzarella, Cheddar, Swiss, etc.)
This is a great recipe to use up whatever leftover veggies and cooked meats you have in your fridge. I used pepperoni, broccoli, mushrooms, and green onions, but you could add cooked sausage, shredded chicken, bacon, zucchini, spinach, peppers, etc.
In a large skillet over medium heat, saute the meat and vegetables until everything is heated through. You can use a splash of oil if you need to, but I find that the pepperoni has enough fat in it to saute nicely.
In a large bowl, whisk eggs together with a splash of cream. Add in cottage cheese and spices, stirring until combined. Gently stir your cooked veggies and meat into the eggs.
Allow to sit for 10-15 minutes and then cut into squares. Serve with your favourite brunch foods!