Description
This Easy Spinach and Cottage Cheese Breakfast Casserole is a nutritious and delicious dish perfect for a wholesome morning meal. Packed with protein from eggs and cottage cheese and the fresh goodness of spinach, it’s a simple, baked casserole that’s both comforting and satisfying.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1 cup chopped fresh spinach (or thawed and drained frozen spinach)
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
- Combine ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, shredded mozzarella, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well blended.
- Add spinach: Stir in the chopped fresh spinach (or thawed and drained frozen spinach) until it is evenly distributed throughout the egg and cheese mixture.
- Pour and spread: Pour the mixture into the prepared baking dish and use a spatula to spread it out evenly for uniform baking.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 35 to 40 minutes, or until the top is lightly golden and the center is fully set and firm to the touch.
- Cool and serve: Remove from the oven and let the casserole cool for 5 to 10 minutes before slicing. Serve warm or at room temperature for breakfast or brunch.
Notes
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and thoroughly drain it to avoid excess moisture in the casserole.
- This casserole can be made ahead of time and refrigerated before baking. Add a few extra minutes to the baking time if baking from chilled.
- Feel free to add other vegetables or herbs for added flavor and variety, such as diced bell peppers, onions, or fresh basil.
- For a dairy-free version, substitute cottage cheese and mozzarella with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
