Name: Delicious Cottage Cheese Egg Casserole for Breakfast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 tablespoon Cooking Oil (Can be substituted with butter for richer flavor.); 1 cup Bell Pepper, diced (Any variety can be used.); 1 cup Onion, finely diced (Yellow or red onions enhance flavor.); 3 cups Baby Spinach, packed, roughly chopped (Frozen spinach can be used if needed.); 2 cloves Garlic, minced (Fresh garlic is best.); 12 large Eggs (Forms the backbone of the dish.); 2 cups Cottage Cheese (Use whole or low-fat.); 1 tablespoon Dijon Mustard (Yellow mustard can work in a pinch.); ½ teaspoon Garlic Powder (Fresh garlic can be substituted.); ½ teaspoon Paprika (Smoked paprika adds a bolder flavor.); ½ teaspoon Salt (Taste and adjust as needed.); 2 cups Shredded Sharp Cheddar Cheese, divided (Experiment with other cheeses if desired.); 1 optional Garnish (sliced green onions or chives) (For finishing touch.)

Description

Delicious Cottage Cheese Egg Casserole for Meal Prep Bliss

Ingredients

Scale

1 tablespoon Cooking Oil (Can be substituted with butter for richer flavor.)
1 cup Bell Pepper, diced (Any variety can be used.)
1 cup Onion, finely diced (Yellow or red onions enhance flavor.)
3 cups Baby Spinach, packed, roughly chopped (Frozen spinach can be used if needed.)
2 cloves Garlic, minced (Fresh garlic is best.)
12 large Eggs (Forms the backbone of the dish.)
2 cups Cottage Cheese (Use whole or low-fat.)
1 tablespoon Dijon Mustard (Yellow mustard can work in a pinch.)
½ teaspoon Garlic Powder (Fresh garlic can be substituted.)
½ teaspoon Paprika (Smoked paprika adds a bolder flavor.)
½ teaspoon Salt (Taste and adjust as needed.)
2 cups Shredded Sharp Cheddar Cheese, divided (Experiment with other cheeses if desired.)
1 optional Garnish (sliced green onions or chives) (For finishing touch.)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with cooking oil or butter.
In a large skillet, heat some cooking oil over medium heat. Sauté diced bell pepper and finely chopped onion for 3-5 minutes until softened.
Add chopped baby spinach and minced garlic to the skillet, cooking for an additional minute until the spinach wilts.
In a large mixing bowl, whisk together the eggs, cottage cheese, Dijon mustard, garlic powder, paprika, and salt until smooth.
Fold in the sautéed vegetables and 1 cup of shredded cheese into the egg mixture, then transfer to the prepared casserole dish.
Spread the remaining cup of shredded cheese on top and cover with aluminum foil. Bake for 25 minutes.
Remove the foil and continue baking for an additional 20-30 minutes until the top is golden brown.
Let cool for 5 minutes before slicing into squares and serving warm.

Notes

This casserole is customizable; add other vegetables or protein as desired.
Leftovers can be stored in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 3 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 220 mg