I truly believe that in order for healthy eating to be a regular part of our lives, convenience is key. It can help to have easy (and tasty) meals that can be made ahead as part of our meal repertoire. I’m a big fan of meal planning because planning meals ahead of time helps us stay consistent with healthy eating habits and goals, and simplifies the meal prep process.
Mornings can be rushed for so many of us, which is why make-ahead meals are clutch. When planning for my breakfasts, I love making casseroles because they are super versatile and are a great source of protein and veggies. It’s also great to know that I can make a big batch on Sunday and have breakfast taken care of for most of the week.
When I post my What I Ate Wednesday posts to IG stories, I almost always get a bunch of DMs about my breakfast. Curious to know how I make my go-to easy breakfast casserole? I very often use frozen veggies! I make this dish with either whole eggs or liquid egg whites, depending on what I have on hand, and add whatever frozen vegetables we have in our freezer. I pour the veggies out of the bag and into a glass Pyrex bowl with a lid and microwave them, but you can also heat them up in a skillet if you prefer.
I like using cottage cheese because I like the texture you get when you bake it, but feel free to substitute in your favorite cheese or dairy-free cheese alternative. As I mentioned earlier, you can use whole eggs for this recipe, but I often use organic liquid egg whites because they’re so easy to work with and usually stick to having whole eggs on the weekends when I have more time to prepare and enjoy them since I do love that drippy yolk.
Easy Breakfast Casserole Made With Frozen Veggies
- 1 pound frozen vegetables (I used the Trader Joe’s Mista Alla Griglia mix for the one in this picture — if veggies are unseasoned, add desired spices)
- 2 cups liquid egg whites (or 8 whole eggs, whisked)
- 1 cup cottage cheese
- Preheat the oven to 400 degrees F. Line a 9 x 13” baking pan with parchment paper.
- Heat the frozen veggies and spread evenly over the baking pan.
- Pour the liquid egg whites on top and then drop spoonfuls of cottage cheese over the egg whites & veggies.
- Bake at 400 for 35-45 minutes or until eggs are set.
This dish will keep up to 5 days, covered, in the fridge.
I hope you enjoy this as much as I do!