Description
This Cottage Cheese and Egg Casserole is an easy, make-ahead breakfast loaded with protein and veggies. Customize it with your favorite mix-ins! The idea for this Cottage Cheese Egg Casserole came from wanting a new
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Course: Breakfast | Cuisine: American | Keyword: Breakfast, meal prep | Servings: 4
Ingredients
8eggs
¾cup2% cottage cheese
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspoonsalt
¼teaspoonblack pepper
½cupfeta cheese,crumbled
2shallots,diced
1cupfrozen spinach,defrosted and drained
½cupmozzarella,shredded
Instructions
- Preheat the oven to 375F and line a 9×9 inch dish with parchment paper (ensure all corners are covered as the eggs WILL stick).
- To the dish, add eggs, cottage cheese, garlic powder, onion powder, salt, black pepper, feta cheese, shallots and spinach. Whisk to combine.
Top with mozzarella.
- Bake for 30-35 minutes, until the center is no longer jiggly. Allow to cool before slicing into 4 equal slices (or more for a smaller portion size)!
Notes
Fresh spinach can be replaced with frozen- I would do about 2-3 handfuls, just ensure to chop it up finely before adding.
Please note if you are adding any meat you will need to ensure it is precooked prior to adding to the casserole.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1square | Calories: 278kcal | Carbohydrates: 7g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 362mg | Sodium: 726mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5278IU | Vitamin C: 3mg | Calcium: 301mg | Iron: 3mg
