breakfast for dinner: rosemary scented oats n’ cottage cheese casserole
What is the difference between breakfast and dinner?
Feel free to define the two any way you want. Sometimes, ingredients matter, such as eggs and grains. To me, they are all versatile and suitable for any meals; however, I strongly prefer sweet breakfast–a comforting start of the day–while having a sugar loaded dinner may make me feel guilty, I know this sounds strange though.
This was what happened after a week of struggling on those so-called advanced courses. I needed something to alleviate my frustration. A warm casserole. An herbed casserole. An herbed casserole with the creaminess from eggs and cottage cheese in between the chewy steel cut oats. It was a comforting start of my maybe-not-so-wonderful Saturday evening (endless homework…).
rosemary scented oats n’ cottage cheese casserole
Makes 4 servings
1 cup cottage cheese
1/2 tbsp butter
2/3 cup steel cut oats
2 sprigs fresh rosemary, leaves only and finely chopped
2 shallots, diced
1/4 tsp salt
2 1/4 cup low-sodium chicken broth
fresh grounded black pepper
Whisk together the eggs and cottage cheese until smooth. Set aside.
Add the butter in a pot over low heat. When the butter melts, add the oats to the pot. Stir and cook until they smell toasted. Add the rosemary, shallots, and 1/4 tsp salt to the pot and stir to combine. Once the shallots turn translucent, pour the chicken broth to the mixture. Turn the heat to medium and bring to a boil. Remove the pot from the heat and let cool slightly.
When the oats mixture is warm to touch, whisk in the egg-cheese mixture until well combined. (To this point, you may add some more salt to taste, but I didn’t add any since the cottage cheese was salty enough.) Pour the mixture into a lightly greased 8*8 baking dish. Cover and refrigerate for 6 to 8 hours or overnight.
Preheat the oven to 375F. Generously crack some black pepper on top of the oats mixture. Bake, uncovered, until a knife inserted into the center comes out clean and the top is golden brown, about 45 minutes. Serve immediately.