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This cottage cheese and egg casserole came from me needing a super easy morning meal with lots of protein—no way was I standing over the stove. Now, it’s the breakfast I throw together all the time. The cottage cheese makes those eggs crazy fluffy and bumps up the protein. There’s spinach in there too so you’re sneaking in a handful of greens early. My crew gets excited when they smell it baking on weekends. I love just sliding it in the oven and moving on with my morning.
Irresistible Morning Delight
This one's awesome 'cause it takes almost no effort to whip up. It’s just a few basic things from the fridge and suddenly you’ve got enough breakfast to last all week. Cottage cheese gives it that silky, rich feel and Parmesan brings that punchy savoriness. I usually make it Sunday and breakfast is handled until Friday. It totally saves us when mornings get hectic and we need something that actually fills us up and tastes good too.
Stuff for the Job
- Cooking spray: Seriously, don’t skip this or you’ll be scraping eggs off your pan.
- Salt and pepper: Be generous—these make it pop.
- Fresh spinach: I grab baby spinach for this, and just chop it up quick.
- Parmesan: Freshly grated is awesome, worth the little effort.
- Milk: Whole milk is my fave but almond milk does the job too.
- Cottage cheese: Full-fat makes it lush, but use whatever you’ve got.
- Eggs: You’ll need a dozen large ones—that’s the base of everything.
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Time to Make It
- Bake it off:
- Slide the dish in and bake around 35 minutes—you want a toothpick to come out clean. Waiting 20 minutes after is tough but worth it.
- Pour and top:
- Tip the mix into your greased pan and toss the rest of that Parmesan on top to finish.
- Toss in spinach:
- Fold your chopped greens in, just mixing enough to spread them out.
- Whisk it up:
- Crack eggs into a big bowl then add cottage cheese, milk, and nearly all the Parmesan. Hit it with a solid shake of salt and pepper.
- Get it prepped:
- Crank the oven to 375°F and coat your baking dish—don’t skimp on the spray.
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Tips From My Kitchen
Here’s what I’ve picked up after making this so much. Always grab full-fat cottage cheese—there’s no going back once you do. If you rinsed your spinach, get it bone-dry or your bake turns watery. Meal prepping? Whip everything up, stash it in the fridge overnight, and bring it to room temp before sliding it in the oven. I always check the center with my meat thermometer—it’s perfect at 160°F.
Best Ways to Serve
We shake up the sides all the time. Sometimes I throw together a salad. My husband is all about hot sauce on his, while I scoop on salsa. Goes awesome with some avocado slices or a bowl of berries. If it’s brunch, I toast thick bread and everybody piles on their own toppings.
Stay Fresh
This bake will chill in the fridge for up to five days, so it totally works for meal prep. I also cut it up and toss the pieces in the freezer — if you wrap them tight, they’re good for three months. Just move a chunk to the fridge the night before and heat it in the morning. Quick nuke in the microwave works, but the toaster oven gives it those crispy edges again.
Make It Yours
Don’t stick to just the usual greens. Swap spinach for kale, toss in some browned mushrooms or peppers, even leftover sausage or bacon. My friend goes for the Mediterranean angle—sun-dried tomatoes, feta, olives. Fresh herbs like basil or dill take it up another notch.
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Add Your Flair
This is one of those dishes you can’t really mess up, so play around. Make it lighter by mixing in some egg whites. Change up the cheeses—my kids always cheer when I add cheddar. Sprinkle on some smoked paprika or use Italian herbs to flip the flavor. That’s the fun part of cooking—doing it your way every time.
Frequently Asked Questions
- → Can I make this ahead of time?
Yep—you can put everything together and keep it covered in the fridge for up to 2 days. If you bake it straight from the fridge, just add a few extra minutes.
- → How long do leftovers last?
Leftovers will stay good in your fridge for about 5 days, or stash them in the freezer for up to 3 months. Heat them up in the oven or microwave when you’re hungry.
- → Can I use egg whites only?
No problem—swap the 12 eggs for 3 cups of egg whites if you want to skip the yolks.
- → What type of cottage cheese works best?
Full-fat cottage cheese (the 4% kind) makes everything extra creamy. Lower fat versions will work in a pinch too.
- → Can I add other vegetables?
Totally! Try tossing in small pieces of other veggies, like mushrooms or bell pepper. Just make sure they aren’t too wet or chunky.
Conclusion
This fluffy, cheesy baked dish is a great grab-and-go breakfast. Eggs, spinach, and cottage cheese make it super filling. Cook it once and eat all week.