Go Back
Low Carb Cottage Cheese Egg Casserole baked golden brown in 9x13 dish showing set center

Low Carb Cottage Cheese Egg Casserole

A protein-packed, low-carb breakfast casserole perfect for meal prep with creamy cottage cheese and fluffy eggs
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
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

  • 9x13 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.