Low Carb Cottage Cheese Egg Casserole

Last Tuesday morning, I opened my fridge to find absolutely nothing breakfast-ready for my two teenagers who were already running late. That’s when I remembered the cottage cheese casserole I’d been meaning to try. What started as a desperate “throw everything together” moment turned into our new favorite meal prep solution.

This Low Carb Cottage Cheese Egg Casserole completely changed how we approach busy mornings. The cottage cheese creates an incredibly creamy base that my kids actually fight over – not because it’s healthy, but because it genuinely tastes amazing. After testing this recipe dozens of times, I’ve learned the secret is in getting the cottage cheese-to-egg ratio just right. The result? A protein-packed breakfast that keeps us satisfied until lunch and reheats like a dream.

Ingredients for Low Carb Cottage Cheese Egg Casserole

I always buy full-fat cottage cheese for this recipe because the extra richness makes all the difference in texture. My go-to brand is Good Culture, but any high-quality cottage cheese works beautifully. Pro tip for selecting cottage cheese: look for brands with larger curds if you want more texture in your finished casserole.

• 12 large eggs
• 1½ cups cottage cheese (full-fat) – I recommend Good Culture brand for best texture
• 1 cup shredded sharp cheddar cheese
• 2 cups fresh baby spinach, roughly chopped – My preference is baby spinach for milder flavor
• ½ cup yellow onion, finely diced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh chives, chopped (optional) – In my experience, chives add the perfect oniony bite

Step-by-Step Instructions

I recommend having all your ingredients at room temperature before starting, as this creates the smoothest texture and most even cooking.

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: In a large mixing bowl, whisk the eggs vigorously for about 30 seconds until they’re completely smooth and slightly frothy – this creates the light, airy texture we want.

Step 3: Gently fold in the cottage cheese and shredded cheddar, being careful not to break down all the cottage cheese curds completely (some texture is good).

Step 4: Add the raw chopped spinach, diced onion, salt, pepper, and fresh chives, stirring just until evenly distributed throughout the mixture.

Step 5: Pour the entire mixture into your prepared baking dish and gently shake the pan to level the surface for even cooking.

Step 6: Bake for 35-40 minutes until the center passes the knife test (a clean knife inserted in center comes out without wet egg) and edges are golden brown.

Step 7: Cool for exactly 10 minutes before slicing – this cooling time allows the proteins to set properly for clean, picture-perfect portions.

What to Serve with Low Carb Cottage Cheese Egg Casserole

This protein-rich casserole pairs beautifully with fresh sides that add color and complementary textures to create a complete breakfast experience.

Fresh Avocado Slices: The creamy healthy fats balance the protein perfectly while adding satisfying richness that extends fullness. Try my High Protein Breakfast Bowls for more avocado pairing ideas.

Roasted Asparagus: The slightly bitter, earthy flavors complement the rich, cheesy casserole while providing important fiber and vitamins. This combination reminds me of classic brunch flavors.

Greek Yogurt with Honey: An additional protein boost that adds probiotics and creates a sweet-savory balance. For more high-protein breakfast options, check out my High Protein Chocolate Chia Pudding.

Simple Arugula Salad: Peppery greens with light vinaigrette cut through the richness and add fresh, vibrant flavors that wake up your palate.

Blueberry Cottage Cheese Breakfast Bake: For a sweet companion dish that uses similar base ingredients but creates a completely different flavor profile.

Storage & Serving Tips

This casserole stores beautifully in the refrigerator for up to 5 days in an airtight glass container, which prevents any plastic flavors from affecting the taste.

For reheating, I recommend using the microwave for individual portions (45-60 seconds) or the oven at 300°F for larger servings to maintain that fluffy texture. Pro tip: add a tablespoon of water to the dish before reheating to restore moisture.

The versatility is incredible – I’ve successfully customized this base with cooked bacon, sautéed mushrooms, bell peppers, and even leftover Scrambled Eggs with Cottage Cheese for extra richness.

Low Carb Cottage Cheese Egg Casserole

A protein-packed, low-carb breakfast casserole perfect for meal prep with creamy cottage cheese and fluffy eggs

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Cooling Time 10 minutes mins

Total Time 55 minutes mins

Servings: 8 portions

Course: Breakfast, Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 12 large eggs room temperature preferred
• 1.5 cups cottage cheese full-fat, Good Culture brand recommended
• 1 cup shredded sharp cheddar cheese
• 2 cups fresh baby spinach roughly chopped
• 0.5 cup yellow onion finely diced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh chives chopped, optional

Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Knife for testing doneness

Method

 

1. Preheat oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk eggs vigorously for about 30 seconds until completely smooth and slightly frothy.
3. Gently fold in cottage cheese and shredded cheddar, being careful not to break down all cottage cheese curds completely.
4. Add raw chopped spinach, diced onion, salt, pepper, and chives, stirring just until evenly distributed.
5. Pour mixture into prepared baking dish and gently shake pan to level surface for even cooking.
6. Bake 35-40 minutes until center passes knife test (clean knife inserted in center comes out without wet egg) and edges are golden brown.
7. Cool exactly 10 minutes before slicing to allow proteins to set properly for clean portions.

Notes

Stores in airtight glass container in refrigerator up to 5 days. Can be customized with cooked bacon, sautéed mushrooms, or bell peppers. For reheating: microwave individual portions 45-60 seconds or oven at 300°F for larger servings. Add 1 tablespoon water before reheating to restore moisture.