This is one of the most versatile breakfast casserole recipes I have ever made. I discovered it when my mom gave me the Jr. League of Spokane cookbook, Gold ‘N Delicious. This is still my very favorite cookbook of all time (which says A LOT since I collect them).
Since then, I have adapted it to meet my specific dietary needs, and so can you. That is what I love about this recipe – it works no matter what adaptations you make. It’s a heart-healthy recipe, and that is consistently a goal around here.
Most overnight egg dish recipes I find are bread heavy and I don’t like that at all unless it is our once a year Christmas morning creme brûlée french toast recipe. All that bread is way too heavy for my liking, and definitely does not fall in the “healthy eating” category. You’ll find this one to be hearty, yet healthy. It fuels the body well for the day ahead, without weighing it down.
I make these in bulk and keep several in the freezer, ready for any occasion!Print
No Guilt Strata: Healthy Make Ahead Breakfast Casserole
This make ahead egg dish is perfect for any occasion!
1 tsp. avocado oil
1 lb. red potatoes, quartered and thinly sliced (for THM or Keto, I replace with brussel sprouts)
5 large eggs
7 large egg whites
1 (16 oz) container non-fat cottage cheese
1 1/4 c. cheddar cheese
1/2 c. parmesan cheese, grated
1 1/2 c. low fat ham, diced into cubes
1/2 c. green onions
1/2 c. red bell pepper
1/3 c. all-purpose flour (or replace with almond flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pepper
Coat a large skillet with cooking spray, add oil and head to medium. Add potatoes and saute until tender and browned, about 14 min. Let cool slightly.
Whisk eggs and egg whites together in a bowl. Add remaining ingredients and combine well.
Spray a 9×13 with cooking spray. Layer cooked potatoes in the bottom of the pan. Pour egg mixture over potatoes. Bake on a rack that is placed on the top 1/3 of the oven at 350 degrees for 30-35 min. or until golden brown on top and set in the center. Serve immediately.
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