Recipe for egg and cheese casserole with chayote squash and green chiles
Your holiday weekend guests haven't gone home yet? Same here. They need a good meal before facing the inevitable traffic jams and airport delays. I don't have the heart to feed them one more leftover turkey sandwich, so I'm fortifying my guests for their journeys with an easy energy-laden, protein-rich egg and cheese casserole filled with chayote squash and green chiles. (Or, leftover roasted potatoes and green chiles. Or squash and green chiles. If you still have turkey from Thanksgiving, chop it up and throw that in. Use what you've got.) Chayote is a mild-flavored, green-skinned squash that looks like a pear, and tastes like a patty-pan. Peel and cube it, and give it a quick pre-cook with the other vegetables. This casserole comes together in minutes, and bakes for half an hour, which gives you just enough time to make coffee and toast.
Egg and cheese casserole with chayote squash and green chiles
Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.
Cooking spray (canola or olive oil)
1 tsp olive oil
1 small red onion, diced
2 chayote squash, peeled, cored, and diced
1/2 small red bell pepper, diced
10 large eggs
1/4 cup low-fat cottage cheese
4-oz can fire-roasted mild green chopped chiles
2 Tbsp skim milk
1/2 tsp ground cumin
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded Cheddar, from the supermarket, or any leftover shredded cheese from my freezer.)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Coat the bottom and sides of a casserole dish with cooking spray, and set aside.
In a nonstick frying pan, add the olive oil, onion, chayote and red bell pepper. Sauté over low heat for 3 minutes, or until the squash is cooked through. Set aside to cool for 5 minutes.
In a large bowl, lightly beat the eggs, cottage cheese, green chiles, skim milk and cumin. Stir in the grated cheese, and season with salt and pepper. Pour the mixture into the prepared casserole dish.
Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.
(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes.)
More recipes in The Perfect Pantry:
Asparagus, egg and cheese casserole
Egg and cheese casserole with leeks, red pepper and bacon
Egg and cheese breakfast muffins with mushrooms and thyme
Basic breakfast burritos
Corn, green chile, egg and cheese casserole
Other recipes that use these pantry ingredients:
Broccoli cheese breakfast casserole, from Kalyn's Kitchen
Sausage breakfast casserole, from Cooking on the Side
Smoked salmon egg casserole with potatoes and dill, from Cookin' Canuck
Sausage apple egg casserole, from $5 Dinners
Zucchini breakfast casserole, from Simply Recipes