Description

This easy cottage cheese egg bake makes for a savory protein-packed breakfast or meal that will help you power through the day. Creamy cottage cheese and baked eggs combined with mushrooms and spinach – a super satisfying meal the whole family will love! Naturally gluten-free too.

Ingredients

Units Scale

10 eggs
Salt and pepper, to taste
1 cup cottage cheese
2 tablespoons chopped chives
1 cup shredded mozzarella cheese
1 cup chopped mushrooms
1 1/2 cups fresh spinach, roughly chopped

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Instructions

Preheat: Preheat the oven to 350F (175C).
Whisk Eggs, Salt and Pepper: In a large bowl, whisk the eggs with salt and pepper until slightly foamy.
Add Cottage Cheese and Chives: Add the cottage cheese and chopped chives, mixing until well combined.
Stir in Mushrooms, Mozzarella and Spinach: Stir in the chopped mushrooms, shredded mozzarella, and fresh spinach. Use a spatula to gently mix all the ingredients until they are evenly distributed.
Transfer Mixture to Casserole Dish: Pour the mixture into a greased 10” x 6” casserole dish, spreading evenly.
Bake Until Set: Bake for 25-30 minutes or until the top is lightly golden brown and the eggs are fully set.
Serve and Enjoy: Remove from the oven, let it rest for a few minutes, and serve warm.

Notes

Eggs: Eggs are an essential ingredient in this cottage cheese and egg bake, so make sure not to substitute them.

Cottage Cheese: Since this is a recipe for cottage cheese casserole, cottage cheese is a key ingredient. However, if you do not have cottage cheese, the closest substitute in texture would be ricotta cheese. If you are lactose-intolerant, you can use dairy-free ricotta cheese instead.

Mozzarella Cheese: I used shredded mozzarella cheese, but shredded cheddar cheese can work too. Alternatively, if you are lactose-intolerant, you can use shredded dairy-free mozzarella cheese instead.

Veggies: I used a mix of mushrooms (baby bella mushrooms, button mushrooms or portobello mushrooms all work), chives and spinach. However, feel free to use the vegetables you most enjoy – think bell peppers, spring onions, red onions, etc.

Storing: To store, wrap the cooled cottage cheese egg casserole in plastic wrap or place in an airtight container and store in the refrigerator for up to 4 days. Reheat the casserole in the microwave or in the oven until warm before serving.

Freezing: To freeze, place in a freezer-safe container and freeze for up to 2 months. Reheat in the oven or the microwave before serving.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Casserole
Method: Baking
Cuisine: American