I used to think cottage cheese was just for diet plates in the 70s. Boy, was I wrong! This Cottage Cheese Breakfast Casserole has become my secret weapon for high-protein meal prepping. It fits perfectly into a healthy comfort food lifestyle. Whether you need a festive brunch dish or a quick weekday fuel-up, this bake delivers. The cheese melts into the eggs, creating a custard-like texture that is light yet incredibly satisfying. This Breakfast Casserole is the bridge between a dense quiche and a fluffy omelet.
Table of contents
Essential Ingredients
- Garlic Powder: 2.5 grams
- Large Eggs: 8.0
- Small Curd Cottage Cheese: 450.0 grams
- Shredded Sharp Cheddar: 225.0 grams
- Fresh Spinach: 120.0 grams (chopped)
- Red Bell Pepper: 1.0 (diced)
- Green Onions: 3.0 (sliced)
- Salt: 2.5 grams
- Black Pepper: 1.5 grams
Cottage Cheese Breakfast Casserole Recipe Card
Cottage Cheese Breakfast Casserole Recipe
6
servings10
minutes45
minutes285
kcalThis Cottage Cheese Breakfast Casserole is a low-carb, high-protein powerhouse that tastes like a decadent treat. It is incredibly versatile and stores well for meal prep.
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Ingredients
8.0 Large Eggs
450.0 grams Small Curd Cottage Cheese
225.0 grams Shredded Sharp Cheddar
120.0 grams (chopped) Fresh Spinach
1.0 (diced) Red Bell PeppeR
3.0 (sliced) Green Onions
2.5 grams Salt
1.5 grams Black Pepper
2.5 grams Garlic Powder
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk the eggs in a large mixing bowl with salt, pepper, and garlic powder.
- Fold in the cottage cheese, bell peppers, spinach, and half of the cheddar cheese.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Top with the remaining cheese to create a golden crust.
- Bake for 40.0 to 45.0 minutes until the center is no longer jiggly and the top is lightly browned.
Notes
- Moisture Control: Squeeze your spinach dry if using frozen.
- Vegetarian Options: This is naturally meat-free, but you can add mushrooms or broccoli.
- Reheating: Microwave slices for 45 seconds for a perfect “just-baked” texture.
Nutrition Facts
- Carbohydrates: 6.5g
- Protein: 24g
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The Casserole Game Plan
You don’t want to be chopping onions at 7:00 AM. Use these tips to streamline your Cottage Cheese Breakfast Casserole experience:
- Chop your veggies: Dice bell peppers and onions the night before.
- Whisk early: You can mix the eggs and cottage cheese 24 hours in advance.
- Pre-cook meats: If you are adding turkey sausage or bacon, brown it ahead of time.
- Grate your own cheese: Freshly grated cheddar melts better than the bagged stuff.
The Best Sidekicks for Your Bake
To make your Breakfast Casserole truly stand out, focus on texture.
- Avoid watery eggs: If using mushrooms or zucchini, sauté them first to release moisture.
- The Blender Trick: For a silkier texture, blend the cottage cheese and eggs until smooth.
- Spice it up: Add a pinch of smoked paprika for a deeper flavor profile.
I love serving this with a simple arugula salad dressed in lemon vinaigrette. The acidity cuts through the richness of the cheese perfectly.
Cottage Cheese Breakfast Casserole Troubleshooting
Yes. Wrap individual portions in parchment paper and freeze for up to 2 months.
Absolutely. It adds significant protein and calcium while reducing the need for heavy cream.
This usually happens if the vegetables aren’t cooked or drained properly before being added to the egg mixture.
Yes, but use 1.5 cups of egg whites to replace the 8 whole eggs for the correct volume.
Final Bites
Making a Cottage Cheese Breakfast Casserole is the smartest move you can make for your morning routine. It provides a steady energy burn throughout the day. If you love this protein-packed approach, try my Pizza Rustica next. Your body will thank you for the extra fuel!
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