St. Patrick’s Day Breakfast Casserole
Thu, Mar 17, 2011
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This rich and cheesy breakfast casserole is one of my family’s favorites. It is almost always a part of our breakfast on special occasions.
Color it green with spinach juice for a festive St. Paddy’s Day breakfast. Bake it in heart shapes and arrange the cooked green hearts into shamrocks (three-leafed clovers), the symbol of Ireland. Use a spinach stem as the shamrock stem when plating the meal.
- 5 eggs
- ¼ cup flour
- ½ tsp baking powder
- 1 cup cottage cheese
- ½ lb shredded cheese (Cheddar, Monterey Jack, etc.)
- 1 Tbsp butter, melted
- ½ cup ham, sausage or green chiles, optional
- Blend all of the ingredients together.
- Add ham, sausage or green chiles if desired. Drain the meat before adding it to the egg mixture so that the casserole does not become watery and runny.
- Add 2+ Tbsp of spinach juice until the egg mixture reaches a shade of green that you like.
- Pour the egg mixture into a greased 8x8-inch pan or into greased heart molds.
- Bake it at 350 degrees for 30-35 minutes or until it is golden brown and bubbly.
- A knife inserted in the center should come out clean.
- If you use smaller heart pans, start checking the breakfast casserole around 20 minutes because it will not take as long to cook.
- Let the breakfast casserole cool for 5-10 minutes.
- Then invert the heart shapes onto your serving plates.
- If you baked it in a pan, use a heart-shaped cookie cutter to cut out pieces of breakfast casserole.
- Arrange the hearts into three-leafed clovers using a spinach stem as the shamrock stem.
- You can also make four-leaf clovers for good luck.
TIP: The green color fades as the breakfast casserole cooks so I recommend adding more than 2 Tbsp spinach juice if you want a dark green.
*This Itsy Bitsy Foodies article was also published on Honest Cooking.
Tags: breakfast casserole, cottage cheese, egg dish, eggs, natural dyes, sausage, spinach juice, St. Paddy's Day, St. Patrick's Day
This is such an adorable breakfast idea! I really love it! Im going to feature it tomorrow with some other St. Patrick’s day breakfast ideas! 🙂
Kelley, thank you for the feature!