Egg Casserole with Cottage Cheese

5 from 2 votes

Egg Casserole with Cottage Cheese

There is no better way to start your day than with this Egg Casserole with Cottage Cheese! This casserole is protein-packed and made with simple ingredients.

Prep Time15

Cook Time30

Let Rest:10

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

12 Large Eggs
16 ounces Full Fat Cottage Cheese
½ Onion diced
2 Red Bell Peppers diced
2 cups Chopped Fresh Spinach
1 teaspoon Salt
1 teaspoon Black Pepper
½ teaspoon garlic Powder

Instructions

Preheat the oven to 375 degrees F and spray a 9X13 baking dish with non-stick cooking spray.
Add the eggs and cottage cheese to a blender or food processor. Blend until well combined and smooth. You might have to blend in 2 batches depending on the size of your blender or food processor.
Pour this mixture into a large mixing bowl. Stir in the bell peppers, onions, spinach, salt, pepper and garlic powder.
Pour this mixture into the baking dish.
Bake for 30-35 minutes until the eggs are fully set and the casserole is slightly puffy.
Let the casserole rest for 10-15 minutes and then it’s ready to slice, serve and enjoy!

Video

Notes

Make sure to measure the spinach after it has been chopped. Frozen spinach can be used instead of fresh spinach. If using frozen, thaw it out completely and drain off any excess liquid before adding it to the egg mixture.

The veggies in the casserole give the casserole a little bit of crunch. If you would prefer softer veggies, sauté the onions and bell peppers in 1 tablespoon of butter for 3-5 minutes until tender.

The leftovers on this casserole store great! Refrigerate in an airtight container for up to 5 days. Reheat in the oven or microwave before enjoying the leftovers.

If you want to add even more protein, add 1 pound of browned sausage or turkey sausage to the egg mixture before baking.

Nutrition

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