A few weeks ago, a friend on FB shared a Blintz Breakfast Casserole, and as I looked at the recipe, I thought, "I could totally THM-ify that!" I tried out a half batch (8x8 pan) and shared it with the THM group, and it was very well received :) I've made it twice since, and can confirm that it does freeze/reheat well, so here's the full sized version. I also took additional pictures of the process, as some ladies mentioned they were having difficulty with the layers, but hopefully the photos make it easier to understand. It's a nice option when you want something "fancy" for breakfast, but with very affordable ingredients. Add some more sweetener, and it can easily become a dessert.
Blintz Breakfast Bake (S)
Topping:
1 cup cottage cheese
8 oz package of neufchatel (reduced fat cream cheese), at room temp
1 tsp vanilla
2 doonks* of pure white stevia powder
2 eggs
1 cup cottage cheese
8 oz package of neufchatel (reduced fat cream cheese), at room temp
1 tsp vanilla
2 doonks* of pure white stevia powder
2 eggs
Base:
1/4 c coconut flour
1/3 c golden flax meal (slightly heaping)
1 tsp baking powder
1/2 tsp salt
1 cup plain Greek yogurt (I used nonfat, but higher fat would be fine, too)
1/4 c Truvia (or erythritol or xylitol)**
1/2 c butter, softened
1 tsp almond extract (or another extract of your choice; the original recipe called for orange juice so I initially used orange extract, but I actually prefer the almond)
1/2 c almond milk
8 eggs
1/4 c coconut flour
1/3 c golden flax meal (slightly heaping)
1 tsp baking powder
1/2 tsp salt
1 cup plain Greek yogurt (I used nonfat, but higher fat would be fine, too)
1/4 c Truvia (or erythritol or xylitol)**
1/2 c butter, softened
1 tsp almond extract (or another extract of your choice; the original recipe called for orange juice so I initially used orange extract, but I actually prefer the almond)
1/2 c almond milk
8 eggs
Preheat oven to 325 if using a glass pan, or 350 if using a metal pan, and grease 9x13 pan. Pour topping ingredients into blender and puree, then set aside. In a bowl, combine the first 4 base ingredients, and use a fork to remove any clumps. Add all remaining ingredients and stir together (a few small lumps are OK). Pour into pan, then gently pour/spoon topping over (it will swirl together somewhat, and that’s fine). Bake for about 50 minutes, until center is set, then let stand for at least 5 minutes. Top with on-plan jam or fresh berries.
*most pure stevia powders come with a teensy little scoop that measures 1/32 tsp, which somehow came to be called a doonk
**you could use stevia here as well, just microwave a Tbsp or so of the batter so you can taste it before baking and adjust sweetness as desired.
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