Description
This easy egg and cottage cheese casserole is packed with protein, loaded with veggies, and baked to golden perfection. A make-ahead breakfast favorite for busy mornings.
Ingredients
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6 large eggs
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2 cups cottage cheese (low-fat or full-fat)
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1 cup shredded cheese (e.g., cheddar)
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1 cup chopped spinach
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½ cup diced bell pepper
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½ cup chopped onion
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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Fresh herbs (optional, for garnish)
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Sliced tomatoes or avocado (optional, for topping)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
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In a large bowl, whisk the eggs thoroughly.
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Stir in cottage cheese until well combined.
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Mix in spinach, bell pepper, onion, garlic powder, onion powder, salt, and pepper.
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Fold in shredded cheese, reserving a small portion for topping.
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Pour mixture into baking dish and top with remaining cheese.
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Bake for 40–45 minutes, until set in the center and golden on top.
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Let cool for 5 minutes. Garnish with herbs, tomatoes, or avocado if desired. Slice and serve.
Notes
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Use full-fat cottage cheese for a creamier texture.
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Frozen spinach should be thawed and squeezed dry before using.
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Add cooked turkey bacon or ground chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American