Breakfast Casserole with Spinach and Goat Cheese (Video)
Breakfast Casserole with Spinach and Goat Cheese will be a hit with everyone who likes creamy melted goat cheese, and this is so delicious!
PIN Breakfast Casserole with Spinach and Goat Cheese!
Today I’m excited to be updating the photos for this Breakfast Casserole with Spinach and Goat Cheese. I first made this nearly ten years ago, and if you’re a goat cheese fan like I am, trust me when I say the creamy melted goat cheese makes this so, so delicious, and the addition of cottage cheese bumps up the protein!
When I updated the recipe with Kara to get the greatly-improved photos, we did end up switching it up a bit to see if we could make the recipe more user-friendly. The original recipe had leeks, which we replaced with sliced green onions. We also made this into a Weekend Food Prep suitable breakfast casserole that makes 8 servings (and I’ve been enjoying the leftovers for a few days!) You can still see the printer-friendly version of the original recipe if you’d like to compare or were a fan of the original recipe!
I hope people will enjoy this new-and-improved breakfast casserole with spinach, and it’s super low in carbs for those who care about that (check out the nutritional information).
Tips for Making Low-Carb Breakfast Casseroles:
Breakfast casseroles are a favorite food prep item for me when I’m wanting a low-carb breakfast to eat for a few days, and I have a helpful post with Low-Carb and Keto Breakfast Casserole Master Recipes that has instructions, dish sizes, and cooking times for different sizes of breakfast casseroles if you’d like to improvise. Or check out Breakfast Recipes to see lots more combinations I’ve come up with!
What ingredients do you need for this recipe?
- cottage cheese
- crumbled goat cheese (see notes)
- olive oil
- baby spinach leaves, washed and dried if needed
- eggs
- sliced green onions
- Spike Seasoning (affiliate link) (or use any other all-purpose seasoning that tastes good with eggs)
- fresh ground black pepper to taste
What if you don’t like goat cheese?
If Goat cheese is a no-go for you, check out Spinach and Mozzarella Egg Bake which is one of the most popular breakfast recipes on the blog!
How to Make Breakfast Casserole with Spinach and Goat Cheese:
(Scroll down for complete printable recipe, including nutritional information.)
- Preheat oven to 375F/190C and spray casserole dish with non-stick spray or olive oil.
- Rinse the cottage cheese with cold water and let drain.
- Remove goat cheese from the fridge, cut off 6 ounces, and immediately crumble the goat cheese.
- Beat eggs well and slice the green onions.
- Heat olive oil in a large non-stick frying pan and cook the spinach just enough to wilt it.
- Put wilted spinach in the bottom of the casserole dish.
- Top spinach with the drained cottage cheese.
- Then add the crumbled goat cheese.
- Sprinkle with sliced green onions, Spike Seasoning (affiliate link) or another all-purpose seasoning, and black pepper.
- Pour the beaten eggs over the veggies and cheese, then use a fork to stir slightly so the vegetables and cheese are well-distributed in the eggs
- Bake 30-35 minutes, or until the eggs are set and the casserole is lightly browned.
- Serve hot, with sour sour cream to add at the table if desired!
More Breakfast Casseroles with Vegetables:
Broccoli, Ham, and Mozzarella Baked with Eggs
Power Greens Breakfast Casserole
Broccoli and Three Cheese Keto Breakfast Casserole
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Breakfast Casserole with Spinach and Goat Cheese
This Breakfast Casserole with Spinach, Cottage Cheese, and Goat Cheese is a tasty idea for a healthy breakfast and this makes enough to enjoy leftovers for a few days.
Ingredients
- 1 cup cottage cheese, rinsed with cold water and drained well (see notes)
- 6 oz. crumbled goat cheese (see notes)
- 1 T olive oil
- 10 oz. baby spinach leaves, washed and dried if needed
- 12 eggs, lightly beaten
- 1/2 cup sliced green onions
- 1 tsp. Spike Seasoning (or use any other all-purpose seasoning that tastes good with eggs)
- fresh ground black pepper to taste
Instructions
- Preheat oven to 375F/190C and spray a 9" x 12" casserole dish with non-stick spray or olive oil.
- Rinse the cottage cheese with cold water and let drain, leaving the curds to use in the recipe.
- Remove goat cheese from the fridge, cut off 6 ounces, and immediately crumble the goat cheese. (It will get too soft to crumble if it sits out at room temperature.)
- Beat eggs well and slice the green onions.
- Heat the olive oil in a large non-stick frying pan and cook the spinach just enough to wilt it (less than 2 minutes).
- Put wilted spinach in the bottom of the casserole dish.
- Top spinach with the drained cottage cheese.
- Then add the crumbled goat cheese.
- Sprinkle with sliced green onions, Spike Seasoning (affiliate link) or another all-purpose seasoning, and black pepper to taste.
- Pour the beaten eggs over the veggies and cheese, then use a fork to stir slightly so the vegetables and cheese are well-distributed in the eggs
- Bake 30-35 minutes, or until the eggs are set and the casserole is lightly browned. The casserole will be puffed up a little when you take it out, but it settles down as it cools a bit.
- Serve hot, with sour sour cream to add at the table if desired!
Notes
Use full-fat or low-fat cottage cheese, whichever you prefer. Be sure to crumble the goat cheese while it's still cold from the fridge.
This recipe created by Kalyn.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 293mgSodium: 519mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Historical Notes for this recipe:
This Breakfast Casserole with Spinach and Goat Cheese was first posted January 4, 2010; updated with better photos and a few changes to make the recipe more user friendly on February 24, 2020.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Breakfast casseroles like this Breakfast Casserole with Spinach, Cottage Cheese, and Goat Cheese are perfect for low-carb and Keto eating plans. Personally I would eat this for any phase of the South Beach Diet, and goat cheese is low in fat, but you might want to use reduced-fat cottage cheese if you’re following the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
81 Comments on “Breakfast Casserole with Spinach and Goat Cheese (Video)”
This came out really good, but I did tweak it to make it an actual serving for 8 by using 16 oz of spinach and 18 eggs. I also thought evenly layering each ingredient with even distribution was an effort in futility and made the prep longer. So I just stirred everything together until it was all combined blended. It’s basically a dump and bake. Thanks for sharing.
So glad to hear you enjoyed it!
Hi Kalyn, I can’t go to the printable version of your recipes anymore. When I click the print button,
it just goes back to the blog post. I am using Internet Explorer under Windows 8.1.
It is working for me. I will send this to my designer and see what they think, but my guess is that it’s connected to your browser and operating system.
Hi Clara,
I checked with my site maintenance person and also the person who works for the company that makes the plug-in (the part of the post that has the actual recipe.) They both tested the button and say it is your browser. If you switch to Firefox or Chrome you should be able to print just fine! I love Chrome; I bet you would like it.
You are missing the green onions in the list of ingredients.
Oh man, so sorry. I used about 1/2 cup. I’m at a work retreat the next 3 days so I will fix it when I can. THANK YOU for telling me!
This looks delicious, do you know if you can substitute some of the eggs for egg whites?
Thank you ☺️
Yes, if you like egg whites that would definitely be fine!
This was a great inspiration for a breakfast casserole. I left out the cottage cheese and added a little pesto that I had in the fridge. Turned out delicious. Thanks.
Glad you enjoyed!
Kim, you can freeze this type of breakfast casserole, but when it thaws, it does release some liquid and change in texture a little. I used to freeze them all the time, but now I prefer just to keep in the fridge and eat through the week.
This was really good. I tried it with light feta, light cream cheese and light cottage cheese. I have to say the cream cheese was awesome in it. I think next time I will add a little more flavor to it with tomatoes and mushrooms. Can you freeze the finished product?
Hi Sarah,
I haven't tried cooking this ahead, and I think I would recommend doing all the preparation for the Breakfast Casserole the night before and storing the uncooked casserole in the fridge overnight. When you go to class, take it out and let it sit on the counter, so it can come to room temp, then cook when you get home.
If you don't want to wait that long to cook, you might be able to partially cook it the night before and then finish in the oven. I am afraid the finished version would be flat though, because it does puff up a little when it cooks and sinks down as it cools.
Have fun!
Hi Kalyn!
I am hosting a brunch for my spin class group following our class Saturday morning. Is there a way I can make this the night before and top it off in the oven following spin class (when everyone is pouring their bloody marys and mimosas)?
Any suggestions and help is GREATLY appreciated!!!!
Sarah
Glad you liked it.
This was so very good. I made it for Sunday brunch and had leftover for this morning as well, it's also good microwaved the next day. I couldn't bring myself to buy goat cheese (too much $ for 1 meal) so used mozzarella as suggested in the recipe. I did not rinse and drain the cottage cheese, this was a mistake. I was worried I would lose too much down the drain, but I should have done it anyway.
Thanks Alicia. I have no idea how I got the idea to rinse the cottage cheese, probably saw it somewhere, but I love the result.
So, so good – a great way to start off Phase 1. The rinsing of cottage cheese to get the curds only is seriously genius!
Made this last night in prep for a couple Phase 1 breakfasts this week and OMG- it is absolutely delicious. Made a couple of subs you suggested based on what I had on hand- didn't strain the cottage cheese, used green onion, a great all-purpose veg. seasoning, chopped spin and neufchatel cheese. This will be added to the special breakfasts/brunches category in my cookbook! Thanks for the recipe!
Sarah Marie, I love hearing that! So glad you're having fun with the recipes.
Yum!!!! Kalyn I first found your blog when my friend pinned your "Avocado & cucumber & mint" salad a few weeks ago. I should start by saying that I am NOT one who likes to cook – I only made salads and protein shakes in the past…but the salad looked easy enough. So I tried that. Then I was browsing through your blog and found a couple other recipes that didn't look too intimidating. And now I am having SO MUCH FUN trying out your recipes – they are delicious, and the fact that they're SB friendly is an added bonus. I just made this casserole and I am sitting here eating it and it is delicious as well. So thank you for your great recipes, and the way you present them on the blog, because they are easy to follow, even for a girl who could barely boil water a couple weeks ago. 😉 Cheers!
We don't have 'breakfast casseroles' over here – at least, we didn't! I made this with butternut squash instead of spinach as I didn't have any and wanted to cook it NOW! You were duly linked as my source. Thanks. I love your blog.
Thanks, glad you are enjoying the blog!
I do like the idea of adding artichokes to this. Glad you are enjoying the veggies!
Thanks for all the great recipes. Just finished making this one and it's awesome! I think next time I'll add some artichokes too! Also, loving all the veggie recipes! They're keeping me on track in phase 1. There's only so many times a girl can eat steamed broccoli before it gets boring.
Jamie I like the way the cottage cheese lightens it up but the goat cheese still adds great flavor!
Diet or no diet, this looks fabulous! Husband's been making a lot of cheesy, rich gratins lately and this may make an equally delicious but lighter change. Love anything with goat cheese in it, too.
I'd probably just leave out the cottage cheese. I have a breakfast casserole recipe on the blog with Kale and Feta cheese that I love!
I love the look of this and have been experimenting… alternating between frittatas and your breakfast casseroles… have used leeks with spinach before (and feta cheese) and it's a great combo. Right now I have a lot of kale, so I'm thinking of making this with kale substituting for
spinach, but I have always disliked cottage cheese, and wondering what I might substitute for it… low fat cream cheese?
Thanks Dara. I love sneaking a little cottage cheese in there!
Zesty, Happy 2012 to you too! I really love leeks.
bhamgirl, thanks!
Becky, I miss you too! Hope we see each other soon.
This sounds fabulous!! I'm not a huge eggs-for-breakfast gal but when you add all of my favorite ingredients I'm sure I would love it! Hope you are doing well. I've missed seeing you over the last few months!
This looks like a perfect breakfast casserole!
Happy (belated) New Year, Kalyn! This caught my eye this morning because of the leeks–I've been experimenting a lot with them in the kitchen lately! My last creation was a leek and potato soup, but this may have to be my next one 🙂
This is a winner for certain, Kalyn. The cottage cheese is a wonderful addition – an extra burst of protein and flavor.
Corinna, glad you enjoyed it.
The flavor combos in this are fanastic. Thanks for another keeper, Kalyn!
I lately came across your web site and have been reading many posts of yours. I just thought I'd add a fast comment and let you know that you've got a really nice weblog. I'll watch out for updates from you!
I haven't done it that way, but I'm guessing it would work. It would be best to let the ingredients come to room temperature before cooking it if you had time.
is it possible to make this the night before serving??
if kept in the refrigerator overnight and simply put into oven the next morning, will this turn out just as well?
Janeen, so glad you're enjoying the recipes.
Oh Ms. Kalyn, you are my hero! Thank you for posting such amazing recipes. I will be making this tonight for tomorrow's breakfast. I can't wait to try it. I'm 4 days in to the South Beach Diet and I am really enjoying looking at your site for inspirations for new recipes. Keep up the good work!
Just made this (forgot the leeks – so I used green onions) and it smells delicious!!! I had to bake it for 33 minutes though to get the right texture.
I'll be tasting it tomorrow morning. Yum! Thanks for all of the recipes!
I chose the South Beach Diet to manage my weight partly because I didn't want to have to calculate points, carbs, calories, etc. If you need that information you will have to calculate it yourself.
Do you ever do calorie, fat, carb, protein counts, etc? I am still watching these and it is difficult to break down some recipes, i.e. the great breakfast ideas you have just shown us. Thank you.
I JUST made this (eating a slice as I type!) I used 10 egg whites and 5 whole eggs to lower the fat a little bit. I used Friendship cottage cheese which is very dry, so no rinsing required. I didn't put in the full amount of goat cheese because it just looked like so much but I wish I had just gone ahead! The cheese is the best part.
If anyone is interested, I calculated 240 calories, 12 g fat, 7 g carbs, and 25 g protein based on 4 servings.
Bryant, I have to laugh because I'm exactly that way about recipes! I think that's what makes cooking fun. Your additions sound really good though, although I agree that Feta can get pretty potent in a dish like this.
I confess – I am one of those men who cannot just follow a recipe without doing some tweaking, so here's the tweak, so to speak: didn't have leeks, used green onions, didn't have goat cheese, used feta. Feta just seems to say "marinated artichokes" to me, so I added 6 or 8 quarters and then for good measure tossed in some chopped tomatoes and a 1/4 cup of bruschetta. Really good, but next time I will back off on the feta cheese – a little of that goes a long way!
You reading my mind again here … spinach and goat cheese …
This is most beautiful. Like you I love making up a casserole like this for breakfast -and why not lunch &/or a light fast supper – all week!
Amy, so glad you're liking the blog!
O my gracious! Here is another I must try!!
KALYN! Girl, I am so excited to find your recipe blog!! Yay!!
Thankyou so much!
Amy
You'll Eat It and Kevin, thanks! I'm just about to eat some myself.
Sue, I read somewhere that Spike is not gluten-free, but I'm not 100% sure.
This can be listed as a gluten free recipe as long as the seasonings used are safe. I'm going to try this one out so I can eat it for several mornings. I have a newborn and making my breakfast is nearly impossible!
I could certainly go for this for breakfast in the morning!
This looks delicious! I am going to have to try this one out pronto.
PJ, can't see why it wouldn't work just fine to use mostly egg whites in this. Let me know how it turns out.
oh, this is just wonderful! I have got to try this one.. if I were to substitute majority egg whites for the eggs (leaving a yolk or two may be), you think that should work in this recipe, right? Thanks for sharing!
Stina, thanks! Of course I love hearing that.
this is such a great resource – my husband and i are starting south beach together, and have already made some of your recipes for dinner. delicious! we can do it!! thanks for having this blog. it is literally a life saver!
Year on the Grill, the "Egg Muffins" are very handy if you're rushed in the morning. I like to use the individual silicone baking cups, which makes them even easier to eat in the car!
Carrie, thanks. This is very quiche-like but no crust or heavy cream.
Dara, thanks! I do think this is one of my best ones, loved the leeks in it.
Katerina, I'm pretty sure you'd like it even if you weren't on a diet!
One shot beyond, thanks!
Jomke, if you like herbes de provence on eggs, I'm sure it would be good in this, and I think the idea of adding a bit of dried onion and garlic flakes is a good one too if you're not using Spike. Spike is a great savory blend with lots of flavors, so it has a bit of everything in it.
Anonymous, I bet it would be a hit.
My Sunday School class usually has 'snack' and this would be a great alternative to the usual sausage biscuits & gravy sort of fare. Thanks! I can't wait to try this. 🙂
looks deeelish, thinking about making this with what vegetables and cheese i have in the fridge. have you used herbs de provence instead of spike? it just includes a mixture of savory, fennel, basil, thyme, and lavender. no chemicals, lots of flavor. however, maybe some extra dried onion and garlic flakes would give it an extra punch
it sure looks pretty!
Leeks and Goat Cheese? Done and Done. Despot that I am not doing South Beach 🙂
Kalyn, you are the queen of breakfast casseroles. Every breakfast casserole you have featured makes my mouth water and this one is no exception.
This is exactly the type of recipe I was looking for. Well actually I was looking for a quiche recipe, but this is actually what I wanted I think. Thanks Kalyn!
I was mildly interested in this til you got to the muffin idea… What a great idea
Now I am loving this
Susan, congratulations on starting by reading the book! I always recommend doing that so you understand the science behind which foods are permitted for the various phases. The latest book (South Beach Diet Supercharged) has more food choices, hope you got to see that one!
I'm been lurking and enjoying your recipes for some time now. Any that I have tried have always been very flavorful and tasty. You and your recipes are the main reason that I choose the South Beach diet. I need to lose between 15 and 20 lbs. and have decided today is the day. The library provided the book, which I read yesterday, and I stopped on my way home from the gym this morning to buy supplies. Now I can’t wait to try your great breakfast casserole recipe. Wish me luck!
Thanks everyone for the nice comments about this. I agree, this was one of the best breakfast casserole combinations I've tried. Definitely this could be used for brunch or a light dinner too.
The casserole dish I used is an 8"x8" Le Creuset crockery casserole dish I splurged on once when I had a gift certificate! Perfect size for me, and I really like the dish!
Love the recipe – what kind of casserole dish do you use?
great for a brunch!
this looks like a very delicious meal. i love spinach!
I'm a big fan of crustless quiche dishes. Great combination of flavors. Thanks for the recipe.
I love all of your different breakfast casserole combinations. This one seems better than all the rest. Delicious.
Love cheese. It makes ANY diet dish edible. 🙂
Not just for breakfast – I like these kinds of casseroles to reheat for a quick supper.
We'd love this for dinner — especially after a busy day at work when I don't feel like spending a lot of time in the kitchen. Great combo of flavors — especially the goat cheese & spinach.
I love the idea of making the casserole into muffins. It's instant portion control!
Awesome – such perfect timing for the inevitable January 1st resolutions! 🙂 Looks SO good.
I love cottage cheese, it is a great source of protein for me. This is a great breakfast casserole-protein and veggies. Perfect! Stunning photos too:)