Description
A wholesome and easy-to-make breakfast casserole featuring eggs, cottage cheese, spinach, and mozzarella. This dish is baked to golden perfection and offers a protein-packed, nutritious start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables
- 1 cup chopped fresh spinach (or thawed and drained frozen spinach)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, shredded mozzarella, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Add Spinach: Fold the chopped spinach into the egg mixture, making sure it is evenly distributed throughout.
- Prepare to Bake: Pour the spinach and egg mixture into the prepared baking dish, spreading it out evenly with a spatula for uniform cooking.
- Bake: Place the baking dish in the oven and bake uncovered for 35–40 minutes. Bake until the top is lightly golden and the center is fully set and firm to the touch.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5–10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute frozen spinach if fresh is unavailable—just be sure to thaw and drain it thoroughly to avoid excess moisture.
- For extra flavor, consider adding herbs like basil or oregano to the mixture.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
