Cottage Cheese Casserole for Breakfast

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Prepare the casserole in the evening, and serve it for breakfast in the morning with sweetened condensed milk. The cottage cheese casserole should appeal to your children as well. The recipe allows for variations — replace regular sugar with brown sugar and/or lemon with orange and/or cherry with raspberry, cranberry, etc. The eggs, cottage cheese, and semolina remain unchanged.

Ingredients

Chicken Egg - 4 pieces
Cottage cheese - 19.4 oz
Sugar - ½ cup
Semolina - ½ cup
Vanilla salt - 1.1 oz
Lemon - 1 piece
Baking Powder - 0.5 oz
Frozen Cherimoya Fruits - 5.3 oz
Vegetable Oil - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 356°F. While the oven is heating up, prepare the batter.

Step 2

Lightly beat the eggs with sugar.

Step 3

Add 3 standard packages of cottage cheese (180–200 grams each). Mix with a whisk.

Step 4

Grate the zest from the lemon and chop it. Squeeze the juice from the lemon. Add the juice and zest to the cottage cheese and egg mixture.

Step 5

Stir in the semolina and baking powder. Mix everything again with a whisk until you have a uniform mass.

Step 6

Add the frozen cherries to the batter (about half a package, no need to thaw). Gently distribute the whole berries in the batter — since they are not thawed, they will not fall apart and will not color the batter cherry red.

Step 7

Grease a round baking dish with a diameter of 24 cm with vegetable oil (I use a heat-resistant glass dish). Pour the batter into the dish. Place the future casserole in the preheated oven. Bake for 45 minutes.