Bison, Greens and Feta Breakfast Casserole (AKA The Perfect Pregnancy Breakfast Casserole)
This recipe makes a small but hearty four-slice casserole. Feel free to double or triple the recipe if you're making it for a family or crowd. NOTE: I did not season the casserole with salt because the feta cheese I used was salty enough to season the casserole.
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/2 pound ground bison
- Freshly-ground black pepper to taste
- 2 cups fresh kale leaves stems removed
- 2 cups fresh spinach leaves
- 6 eggs lightly beaten
- 1 tablespoon whole-grain mustard
- 1 cup one-percent cottage cheese
- 1/2 cup sheep's milk feta cheese make sure the feta cheese is pasteurized if you're pregnant
Instructions
- Preheat oven to 375 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the chopped onions to the skillet and cook for 3 minutes or until just softened. Add the ground bison to the skillet and cook 3-4 minutes or until browned, breaking the meat up with a wooden spoon as it cooks. Season to taste with black pepper.
- Add the kale to the skillet and cook for 1-2 minutes or until it begins to wilt. Add the spinach and cook for 1 minute. Remove from heat.
- Transfer the bison-greens mixture to a large mixing bowl. Add the eggs, mustard, cottage cheese and feta cheese. Mix all the ingredients together and transfer to a prepared baking dish.
- Cook for 1 hour or until the egg mixture is completely set and golden brown on top. Let the casserole sit for at least 20 minutes before slicing.