Sip, Scroll, and Learn (Midlife Edition)

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 8

This hearty breakfast casserole is loaded with veggies, eggs, and cheeses, making it a delicious and nourishing start to your day. The combination of goat cheese and mozzarella adds creamy richness without being overpowering, while peas, mushrooms, and peppers provide fiber and antioxidants.

Ingredients

• 2 T. olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 12 oz. mushrooms, chopped
• Sea salt and black pepper, to taste
• 2 c. frozen peas
• 12 eggs
• ½ c. milk
• 1 c. cottage cheese (or sour cream)
• 5 oz. goat cheese, crumbled
• 1 c. mozzarella cheese, shredded

Directions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish or spray with cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add onion, green pepper, red pepper, and mushrooms. Season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and lightly browned, 8–10 minutes.
3. Stir in frozen peas and remove skillet from heat.
4. In a large mixing bowl, whisk together eggs, milk, and cottage cheese until combined. Stir in crumbled goat cheese. Season with salt and pepper to taste.
5. Add the cooked vegetable mixture to the egg mixture and gently combine. Transfer mixture to the prepared casserole dish and top with shredded mozzarella cheese.
6. Bake 35–40 minutes, or until edges are golden-brown and the center is set. Cool 10 minutes before slicing. Serve and enjoy!

Pro Tips & Swaps

• Swap goat cheese for feta if preferred.
• Use any combination of seasonal vegetables for variety.
• For a dairy-free version, substitute milk and cheeses with plant-based alternatives.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat individual portions in the microwave for 1–2 minutes.

Nutrition per Serving (approximate)

• Calories: 250
• Protein: 18g
• Carbs: 10g
• Fiber: 3g
• Fat: 16g