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–+ servings

High Protein Breakfast Casserole

This High Protein Breakfast Casserole is perfect for busy mornings and meal prep. Made with cottage cheese and eggs, it's low carb and has over 25 g of protein per serving. So satisfying that you'll stay full until lunchtime!
40 minTotal
6servings
  • 236 kcal
  • P 25g
  • C 5g
  • F 14g
https://mattsfitchef.com/high-protein-breakfast-casserole/

Ingredients

  • 12 large eggs
  • 2 cup (440 g) cottage cheese 4% fat recommended
  • ½ cup (55 g) shredded mozzarella or Monterey Jack
  • 1 cup fresh spinach chopped
  • ¼ cup diced bell peppers
  • ¼ cup (40 g) peas optional
  • ⅓ onion thinly sliced
  • ½ tsp garlic powder optional
  • ⅓ tsp sea salt more to taste
  • black pepper to taste

Instructions

  1. Preheat oven to 350°F (180°C) and grease a 9×13" baking dish with olive oil or cooking spray. Make sure you oil the dish very well, or the egg bake will stick.
  2. Add to a bowl eggs, cottage cheese, salt and pepper.
    Cottage cheese added to beaten eggs, ready for mixing
  3. Whisk until combined then stir in chopped spinach, diced bell peppers, sliced onion and shredded cheese. If desired, you can mix in the peas.
    For a creamier texture, blend eggs with cottage cheese before adding mix-ins like spinach and bell peppers.
    Mixing in cottage cheese and eggs spinach
  4. Pour the mixture into the prepared dish. Make sure you spread it out evenly to ensure that both cheese and vegetables are well distributed. For more flavor, you can sprinkle with more shredded cheese on top.
    Top view of unbaked cottage cheese egg casserole with spinach, sprinkled with shredded cheese on top.
  5. Bake the casserole in hot oven for 35 to 45 minutes. It's ready when a toothpick inserted into the center comes out clean and the edges are golden brown.
    Cottage cheese eggs casserole in hot oven, before baking.
  6. Remove from the oven, then let cool for about 15 minutes before serving.

Notes

Meal Prep & Storage
  • To store – Let cool completely to room temperature, then slice into portions. Transfer to an airtight container and store in the fridge for up to 3 days.
  • To freeze – Let cool first, then slice, and pack individual portions into zipper bags. Freeze for up to 3 months.
  • To reheat from frozen – Let it thaw overnight in the fridge, then microwave for 30-60 seconds or reheat in hot oven at 350°F (180°C) until warm.