Description
A simple, protein-packed casserole made with eggs, cottage cheese, and vegetables, perfect for breakfast or a low-effort dinner.
Ingredients
- 6 large eggs
- 2 cups cottage cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper
- ½ cup chopped onion
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk the eggs until evenly beaten.
- Add the cottage cheese and stir until blended.
- Fold in the chopped spinach, diced bell pepper, chopped onion, garlic powder, onion powder, salt, and pepper until evenly distributed.
- Gently fold in the shredded cheese, reserving a handful for the top.
- Pour the mixture into the baking dish and smooth the top. Sprinkle reserved cheese on top.
- Bake for 40–45 minutes until the center is set and the top is golden.
- Let cool for 5 minutes before slicing into squares and serving warm.
Notes
For a smoother texture, substitute ricotta for cottage cheese. Cool to room temperature and refrigerate leftovers. Can be frozen for up to 2 months.