High-Protein Veggie Breakfast Casserole
Prep time: 15 mins | Cook time: 35-40 mins | Servings: 6-8
Ingredients
The Base: 10 large eggs and 1 cup cottage cheese (the “secret” to the high protein and fluffy texture).
The Veggies: 1 red bell pepper (diced), 2 cups fresh spinach (chopped), and 1 cup sliced mushrooms.
The Flavor: ½ onion (diced), 2 cloves garlic (minced), 1 tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika.
The Topping: 1 cup shredded sharp cheddar or mozzarella cheese.
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or non-stick spray.
Sauté the Veggies: In a large skillet over medium heat, sauté the onions, peppers, and mushrooms until softened (about 5 minutes). Add the spinach and garlic at the very end, stirring just until the spinach wilts. Drain any excess liquid so the casserole doesn’t get soggy.
Blend the Egg Mix: In a large bowl, whisk the eggs, cottage cheese, salt, pepper, and paprika. For a smoother texture, you can pulse the eggs and cottage cheese in a blender.
Layer: Spread the sautéed vegetables evenly across the bottom of your prepared baking dish. Pour the egg mixture over the top.
Cheese & Bake: Sprinkle the shredded cheese evenly over the top. Bake for 35–40 minutes, or until the center is set and the top is golden brown.
Rest: Let it sit for 5–10 minutes before slicing. This helps the layers stay together perfectly, just like in your photo.
Tips for Success
Protein Boost: Add cooked ground turkey, chicken sausage, or black beans if you want to kick the protein count even higher.
Storage: This stays fresh in the fridge for up to 4 days. You can also freeze individual slices wrapped in parchment paper for a quick “grab-and-go” breakfast.