Freezer MealsGluten FreeHolidayMeatlessRecipes

Favorite Breakfast Casserole


This is the 16th (and final) post in the Freezer Meals series. I hope you’ve enjoyed the recipes and maybe you even have a nice stash of meals in your freezer at this point. Here is what our chest freezer looks like (and a few of the meals are still in our regular freezer in the kitchen):


This recipe is my absolute favorite breakfast casserole. My Mom always makes this for Christmas, Thanksgiving, or any time we’re home for a holiday. The original recipe came from a Bed & Breakfast in Texas that is no longer in business. We’ve been making it ever since. You can make it without meat (just chilies and cheese), you can make it with bacon, or you can make it with sausage (our personal favorite). It freezes well and is excellent reheated and served with salsa. You still have time to go get the ingredients before Thanksgiving if you’re looking for breakfast ideas for your family!




(Makes about 8-10 servings.)

  • 10 eggs
  • 2 cups cottage cheese
  • 2 cups grated monterey jack (sub cheddar cheese if you don’t find monterey jack)
  • 2 small cans (4.5 oz) chopped green chilies, drained (I like hatch chilies. Use 2 mild, 2 hot, or one of each for medium spice.)
  • 1/2 cup flour (I use Cup4Cup to make it gluten free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Cooked and crumbled bacon or breakfast sausage


  • In a large bowl, beat the eggs. Add the cottage cheese…


  • … and the monterey jack or cheddar and stir well to combine.


  • Add the chilies, stir, and add the dry ingredients and stir well. Fold in the sausage or bacon if using. Pour into a greased baking dish (I used a 13×9″ foil pan for freezing).


  • Bake at 350 F for one hour, or until top of casserole is browned and the center is firm. Cool for 5 minutes before slicing if eating right away. Serve with salsa. You could even prepare this the night before and just pull it out of the fridge and bake it the next morning.


  • If you’re freezing this you have a few options. Slice it and transfer the slices to a freezer bag, leave it in one chunk to freeze, or something in the middle. Since it makes quite a bit, I cut it in half and froze one half as-is and cut up the other half to freeze in a freezer bag.
  • Be sure to label the bag with the recipe name, date, and note that it is fully cooked so it just needs to be reheated.


I hope everyone has a Happy Thanksgiving!

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Be sure to follow food safety guidelines when freezing and thawing food. Ensuring your freezer is at the proper temperature is one of the most important steps in storing food. You can find more information here if you have any questions.

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