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Easy Breakfast Casserole With Prosciutto
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulge in a scrumptious breakfast strata with layers of crusty bread, eggs, greens, and prosciutto, baked to golden perfection in a skillet.
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)
  • 1 1/2 cups (3 oz) grated cheddar, divided
Instructions:
  • Preheat oven to 350°F.
  • Heat oil in a 12-inch ovenproof skillet over medium heat. Cook onion until tender, about 5 minutes. Add greens, asparagus, and 1/2 teaspoon salt. Sauté until greens wilt, about 2 minutes. Remove from heat.
  • Tear the prosciutto into smaller pieces and scatter over the vegetables. Add the bread and gently stir to combine. Let it cool while you whisk the eggs.
  • In a large bowl, combine eggs, cottage cheese, milk, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in 1/2 cup of cheese. Pour mixture over vegetables and sprinkle remaining cheese on top.
  • Bake the casserole in the oven for around 35 minutes until set with a slight jiggle; it should have no visible liquid left. Remember it will keep cooking a bit after you take it out.
  • Let it cool for 10 minutes, then slice into wedges before serving.

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