High Protein Breakfast Casserole with Cottage Cheese and Veggies Recipe
This high-protein breakfast casserole with cottage cheese is a fluffy, veggie-packed egg bake that's perfect for busy mornings. Combining eggs, cottage cheese, Greek yogurt, and fresh vegetables, this casserole delivers a nutritious start to your day with added protein and vibrant flavors.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- ½ tablespoon olive oil, or cooking spray
- 12 medium eggs
- 1 ½ cup (300 g) cottage cheese
- ½ cup (125 ml) thick Greek yoghurt
Vegetables & Seasoning
- 1 small red bell pepper, diced
- 4 scallions, diced
- 1 cup (30 g) baby spinach, roughly shredded
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat and Prepare Dish: Heat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish (or 9 × 9-inch for taller slices) using olive oil or cooking spray to prevent sticking.
- Mix Wet Ingredients: Crack the eggs into a large bowl and whisk until smooth. Add the cottage cheese and Greek yogurt, then whisk again. It's okay if small curds remain.
- Add Vegetables and Seasoning: Stir in the diced red bell pepper, scallions, and shredded spinach. Sprinkle in salt and freshly ground black pepper, then whisk once more to evenly distribute the ingredients.
- Bake the Casserole: Pour the mixture into the prepared baking dish. Place it on the middle oven rack and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.
- Rest and Serve: Allow the casserole to rest for 10 minutes after baking. Then cut into squares and serve warm.
Notes
- For taller, thicker slices, use a 9 × 9-inch baking dish instead of 9 × 13-inch.
- Feel free to add other vegetables such as mushrooms or zucchini for extra variety.
- Use full-fat cottage cheese and Greek yogurt for creamier texture, or low-fat versions for fewer calories.
- This casserole stores well in the refrigerator for up to 3 days and can be reheated for a quick breakfast.
- To make it gluten-free, ensure all added ingredients and seasonings are gluten-free certified.
