This cottage cheese breakfast casserole is not just tasty, but packed with protein! It’s loaded with eggs, fresh veggies, and creamy cottage cheese, making it a great way to start your day.
I love how easy it is to whip up—just mix everything, pour it in a dish, and bake! Enjoy it warm or take some for later; it’s perfect for meal prep. Yum! 🥳
Key Ingredients & Substitutions
Cottage Cheese: Look for low-fat cottage cheese to keep it high in protein yet light. If you’re dairy-free, consider using a plant-based ricotta or tofu for a similar texture.
Eggs: Six large eggs provide protein and help bind the ingredients. For a vegan option, try replacing each egg with 1/4 cup of chickpea flour mixed with water.
Spinach: Fresh spinach is a great choice for this casserole. If you don’t have it, kale or Swiss chard could work just fine. Frozen spinach can also be a good substitute—just be sure to drain it well!
Cheese: Cheddar cheese adds a nice flavor. If you want to lower calories, use a small amount of nutritional yeast for a cheesy flavor without added fat.
Cherry Tomatoes: These add a pop of juiciness. Diced regular tomatoes or even sautéed mushrooms are good alternatives.
How Do You Get the Casserole to Be Fluffy and Well-Cooked?
The key to a fluffy breakfast casserole lies in thoroughly beating the eggs and mixing the cottage cheese well. Here’s a quick guide:
- Make sure to beat the eggs until they’re fully combined; this incorporates air for fluffiness.
- Mix the cottage cheese until smooth so it blends in evenly.
- Don’t skip the baking time! Ensure it bakes long enough to set properly—check it with a toothpick!
- Let the casserole cool for a few minutes. This helps it firm up and makes for easier slicing.
Follow these steps, and you’ll have a delicious, fluffy casserole every time. Enjoy your healthy breakfast!
Irresistible High-protein Cottage Cheese Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 cup low-fat cottage cheese
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley or chives, chopped
- 1/2 cup shredded cheddar cheese (optional for extra flavor)
- 1/4 cup finely chopped onion
- 1/4 cup bell pepper, diced (optional)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or a little olive oil for greasing the baking dish
How Much Time Will You Need?
This delicious breakfast casserole takes about 10 minutes of prep time, with an additional 30-35 minutes for baking. So, you can enjoy your morning routine while it bakes! All in all, in about 45-50 minutes, you’ll have a hearty meal ready to go!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the casserole cooks evenly. While the oven heats up, get your baking dish ready—lightly grease a 9×9 inch dish with cooking spray or a bit of olive oil.
2. Mix the Eggs and Cottage Cheese:
In a large mixing bowl, crack the eggs and whisk them until they are smooth. Then, add the cottage cheese and combine well for a nice creamy texture.
3. Add in the Veggies:
Next, stir in the chopped spinach, halved cherry tomatoes, fresh parsley or chives, diced onion, and bell pepper if you’re using it. Sprinkle in the garlic powder, salt, and black pepper. If you’d like to make it cheesier, mix in the shredded cheddar cheese as well!
4. Pour into Baking Dish:
Carefully pour the mixture into your prepared baking dish. Use a spatula to spread it out evenly so it bakes uniformly.
5. Bake to Perfection:
Place the dish in the oven and let it bake for 30-35 minutes. It’s done when the casserole is set and slightly golden on top. A toothpick inserted into the center should come out clean.
6. Cool and Serve:
Once baked, take it out of the oven and let it cool for a few minutes. This helps it set further and makes slicing easier. Cut into squares, serve warm, and enjoy your nutritious breakfast!
This high-protein cottage cheese breakfast casserole is not only easy to make but also a fantastic way to power through your morning. Enjoy every bite!
Can I Use Egg Substitutes for This Recipe?
Absolutely! If you’re looking to make it egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of chickpea flour mixed with water. Just keep in mind that the texture might be slightly different.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or put it back in the oven at 350°F (175°C) until heated through. It’s great for a quick breakfast later in the week!
Can I Add Other Vegetables?
Definitely! Feel free to include vegetables like zucchini, mushrooms, or shredded carrots. Just ensure they are chopped finely so they cook evenly.
Is This Casserole Freezable?
Yes! You can freeze the casserole for up to 2 months. Allow it to cool completely, then wrap it tightly and store in a freezer-safe container. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until heated through.
