Print
Slice of cottage cheese egg casserole on a white plate with a fork on a wood cutting board on a white background.

Cottage Cheese Egg Casserole

Author: Stephanie Kay

This cottage cheese egg casserole is packed full of 18 grams of protein per serving. Whip it up on a weekend and enjoy it as quick and healthy breakfasts all week long.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: Breakfast
  • Method: Baked
Print Recipe

Ingredients

Instructions

  1. Preheat the oven to 400°F and grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. In a large pan on medium-high heat, warm the olive oil, then add the diced onion and bell pepper, and cook for 3-4 minutes or until the vegetables are tender, then add the minced garlic to the pan and cook for an additional minute until fragrant.
  3. Add the chopped spinach to the pan, stir to combine with the sautéed vegetables, and cook for 1 minute, or until wilted. Once cooked, transfer the spinach mixture to the prepared baking dish and spread it out evenly.
  4. In a food processor or blender, add the eggs, cottage cheese, salt, and pepper, and blend for 30 seconds or until smooth. (This step is optional, but it provides a creamier texture to the casserole.)
  5. Pour the egg mixture into the baking dish and gently mix to combine with the sautéed vegetables. Sprinkle the shredded cheese on top.
  6. Transfer the baking dish to the oven and bake for 30-35 minutes or until the center is set and the edges are lightly golden brown.
  7. The casserole can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Egg Whites: Swap 1/4 cup of liquid egg white for every 1 egg.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #4 instead of step #2.

To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #4 instead of step #2.

To Use Frozen Spinach: Swap the fresh spinach for 1 ounce of frozen spinach. Allow it to thaw completely, press out any excess water, then add it to the recipe in step #3.

Nutrition

Find it online: https://kaynutrition.com/cottage-cheese-egg-casserole/