Easy Spinach and Cottage Cheese Breakfast Casserole

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This Easy Spinach and Cottage Cheese Breakfast Casserole is a hearty and wholesome dish that’s perfect for busy mornings or laid-back weekend brunches. Packed with protein-rich cottage cheese, fresh spinach, and fluffy eggs, it offers a satisfying bite with every forkful. The edges bake to a golden brown, providing a crispy contrast to the soft and creamy interior, making it a favorite for all age groups.

Whether you’re meal prepping for the week or feeding a crowd, this casserole delivers both convenience and flavor. It’s low-carb, gluten-free, and easily customizable with your favorite add-ins like bell peppers, mushrooms, or even bacon. Serve it warm from the oven or enjoy leftovers cold—it tastes amazing either way.

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Why You’ll Love This Easy Spinach and Cottage Cheese Breakfast Casserole

• It’s protein-packed and filling
• Quick to prep and ideal for meal prep
• Great for breakfast, brunch, or a light dinner
• Can be made ahead and reheated
• Customizable with your favorite ingredients
• Low-carb and gluten-free

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To prepare this casserole perfectly, you’ll need a few essential kitchen tools:

• Mixing Bowl: For combining all your ingredients evenly.
• Whisk or Fork: To beat the eggs until fluffy and well incorporated.
• Measuring Cups and Spoons: To keep your proportions accurate.
• Baking Dish (8×8 or 9×9-inch): Ensures even cooking and a perfect casserole thickness.
• Spatula: Helpful for spreading the mixture evenly and serving slices cleanly.
• Oven: This dish relies on consistent baking temperature to achieve its golden top and creamy center.

Each tool plays a vital role—from properly whipping your eggs to baking everything to perfection.

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Preparation Tips

Use room-temperature eggs for better blending, and be sure to drain excess moisture from thawed or cooked spinach to avoid a soggy casserole. Opt for full-fat cottage cheese for a creamier texture, or go low-fat for a leaner version. Pre-grease your baking dish well to prevent sticking, and always allow the casserole to cool for a few minutes before slicing—it helps firm up the structure for cleaner servings.

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Ingredients for Easy Spinach and Cottage Cheese Breakfast Casserole

• 6 large eggs
• 1 cup cottage cheese (full-fat or low-fat)
• 1 cup shredded cheddar cheese (or mozzarella for a milder taste)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk (any variety, dairy or plant-based)
• 2 cups fresh spinach (lightly sautéed) or 1 cup frozen spinach (thawed and squeezed dry)
• 1/4 cup chopped green onions (or white/yellow onions sautéed for milder flavor)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1/4 tsp salt (adjust to taste)
• Cooking spray or a small amount of butter for greasing the dish

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch baking dish with cooking spray or butter to prevent sticking.

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Step 2: Prepare the Spinach

If you’re using fresh spinach, sauté it in a pan over medium heat for 2-3 minutes until wilted. Allow it to cool slightly and squeeze out any excess liquid. If you’re using frozen spinach, make sure it’s completely thawed and squeeze it dry using a clean kitchen towel or paper towels.

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Step 3: Whisk the Wet Ingredients

In a large mixing bowl, crack the eggs and whisk them thoroughly until light and frothy. Add in the milk, cottage cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.

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Step 4: Fold in the Remaining Ingredients

Gently fold in the sautéed spinach, shredded cheddar cheese, grated Parmesan, and chopped green onions. Stir until evenly distributed throughout the egg mixture.

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Step 5: Transfer to Baking Dish

Pour the entire mixture into your greased baking dish. Use a spatula to smooth out the surface so it cooks evenly.

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Step 6: Bake the Casserole

Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. To test, insert a knife or toothpick in the center—it should come out clean.

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Step 7: Cool and Serve

Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This helps it firm up and makes slicing easier. Cut into squares and serve warm.

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Notes

This Easy Spinach and Cottage Cheese Breakfast Casserole is extremely versatile. You can switch up the vegetables, cheeses, or even add cooked meats like sausage or bacon for extra heartiness. It’s ideal for using up leftovers and is just as delicious the next day. Don’t skip the resting period after baking—it allows the structure to firm up and makes slicing neater. If you prefer a spicier flavor profile, a dash of crushed red pepper flakes or a bit of hot sauce in the mix can do wonders.

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Watch Out for These Mistakes While Cooking

• Skipping the spinach prep: Not draining the spinach properly can cause a watery casserole.
• Overbaking: Baking for too long can dry out the eggs. Keep an eye on it after 35 minutes.
• Insufficient whisking: Under-whisked eggs lead to a dense, uneven texture. Beat thoroughly.
• Forgetting to grease the dish: The casserole can stick if the dish isn’t well-greased.
• Adding raw onions: If using regular onions, it’s best to sauté them beforehand to reduce harshness.

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Storage Instructions

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion out and freeze slices in a single layer or wrap them individually in foil or plastic wrap, then place in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven until warmed through—no need to thaw if reheating from frozen, just add a few extra minutes.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 210
• Protein: 17g
• Carbohydrates: 4g
• Fiber: 1g
• Sugars: 2g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 200mg
• Sodium: 380mg

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Frequently Asked Questions

Can I make this casserole the night before?

Yes, you can fully assemble it and refrigerate overnight. Just bake it in the morning—add 5–10 extra minutes if it’s going in cold.

Can I use egg whites instead of whole eggs?

You can substitute with egg whites or an egg substitute, though the texture may be slightly less rich.

Is it necessary to cook the spinach first?

Yes, especially for fresh spinach. Cooking reduces moisture and ensures it blends evenly in the mix.

What other vegetables can I add?

Bell peppers, mushrooms, zucchini, or broccoli are great options. Just be sure to cook and drain them before adding.

How do I know when it’s done baking?

The top should be golden and puffed slightly. Insert a knife or toothpick in the center—it should come out clean.

Can I make this dairy-free?

Yes, use dairy-free cheese and unsweetened plant-based milk. The result will be slightly different but still tasty.

Can I freeze the whole casserole?

Absolutely. Let it cool completely, wrap tightly in foil or freezer-safe wrap, and freeze. Thaw overnight in the fridge before reheating.

What’s the best way to reheat it?

Reheat slices in the microwave or cover the whole dish with foil and warm in the oven at 350°F (175°C) until heated through.

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Conclusion

This Easy Spinach and Cottage Cheese Breakfast Casserole is a meal prep dream, perfect for busy mornings and customizable for every palate. With simple ingredients and minimal effort, it offers a nourishing and satisfying start to your day. Whether enjoyed fresh from the oven or as leftovers, it’s a winning dish you’ll find yourself making again and again.

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