Description
This high-protein breakfast casserole is perfect for busy mornings, weekend brunch, or prepping meals ahead of time. It’s creamy, satisfying, and filled with nourishing ingredients that help you stay full and energized throughout the day. With cottage cheese and eggs as the base, you’ll enjoy a fluffy texture and plenty of flavor in every bite.
Ingredients
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10 large eggs
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2 cups cottage cheese
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1 cup shredded cheddar cheese
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1 cup fresh spinach, chopped (optional)
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1 cup diced bell peppers
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
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Salt and pepper to taste
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Nonstick cooking spray or olive oil for greasing
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
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In a large mixing bowl, whisk the eggs until smooth.
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Add the cottage cheese, shredded cheddar cheese, garlic powder, onion powder, parsley, salt, and pepper. Stir well to combine.
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Fold in the spinach and bell peppers until evenly distributed.
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Pour the mixture into the prepared baking dish and spread evenly.
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Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
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Let cool slightly before slicing and serving warm.
Notes
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For a smoother texture, blend half the eggs and cottage cheese together before combining with the remaining ingredients.
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You can add additional vegetables like mushrooms, broccoli, or tomatoes if desired.
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Allow the casserole to rest before slicing to help it set properly and avoid excess moisture.
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Store leftovers in the refrigerator for up to 4 days or freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes