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Kalyn's Kitchen

Breakfast Casserole with Spinach and Goat Cheese

Breakfast Casserole with Spinach and Goat Cheese will be a hit with everyone who likes creamy melted goat cheese, and this is so delicious! Use Breakfast Recipes to find more ideas like this one.

PIN Breakfast Casserole with Spinach and Goat Cheese to try it later!

Breakfast Casserole with Spinach and Goat Cheese title photo

Today I’m excited to be updating the photos for this Low-Carb Breakfast Casserole with Spinach, Cottage Cheese, and Goat Cheese. I first made this nearly ten years ago, and for years every time I made it myself I felt like it should have been more popular. Of course I realize goat cheese is not a winner for some people, but 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! Of course you can certainly make this with another type of cheese if you prefer.

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 version of Breakfast Casserole with Spinach and Goat Cheese, and it’s super low in carbs for those who care about that (check out the nutritional information). 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!

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 Basic instructions and Recipes for Low-Carb Breakfast Casseroles 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!

Breakfast Casserole with Spinach and Goat Cheese process shots collage

How to Make Breakfast Casserole with Spinach and Goat Cheese:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Preheat oven to 375F/190C and spray casserole dish with non-stick spray or olive oil.
  2. Rinse the cottage cheese with cold water and let drain.
  3. Remove goat cheese from the fridge, cut off 6 ounces, and immediately crumble the goat cheese. 
  4. Beat eggs well and slice the green onions.
  5. Heat olive oil in a large non-stick frying pan and cook the spinach just enough to wilt it. 
  6. Put wilted spinach in the bottom of the casserole dish. 
  7. Top spinach with the drained cottage cheese.
  8. Then add the crumbled goat cheese.
  9. Sprinkle with sliced green onions, Spike Seasoning (affiliate link) or another all-purpose seasoning, and black pepper.
  10. 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
  11. Bake 30-35 minutes, or until the eggs are set and the casserole is lightly browned. 
  12. Serve hot, with sour sour cream to add at the table if desired!

Breakfast Casserole with Spinach and Goat Cheese close-up photo

More Breakfast Casseroles with Vegetables:

Broccoli, Ham, and Mozzarella Baked with Eggs
Broccoli, Mushroom, Egg, and Cheese Breakfast Casserole ~ The Perfect Pantry
Power Greens Breakfast Casserole
Baked Egg Breakfast Casserole with Broccoli and Feta ~ Cookin’ Canuck
Broccoli and Three Cheese Keto Breakfast Casserole

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Breakfast Casserole with Spinach and Goat Cheese

Breakfast Casserole with Spinach and Goat Cheese

Yield 8 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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

  1. Preheat oven to 375F/190C and spray a 9" x 12" casserole dish with non-stick spray or olive oil.
  2. Rinse the cottage cheese with cold water and let drain, leaving the curds to use in the recipe.
  3. 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.)
  4. Beat eggs well and slice the green onions.
  5. Heat the olive oil in a large non-stick frying pan and cook the spinach just enough to wilt it (less than 2 minutes).
  6. Put wilted spinach in the bottom of the casserole dish.
  7. Top spinach with the drained cottage cheese.
  8. Then add the crumbled goat cheese.
  9. Sprinkle with sliced green onions, Spike Seasoning (affiliate link) or another all-purpose seasoning, and black pepper to taste.
  10. 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
  11. 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.
  12. 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:

8

Serving Size:

1

Amount 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Breakfast Casserole with Spinach and Goat Cheese thumbnail photo

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 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.

Breakfast Casserole with Spinach and Goat Cheese Pinterest image

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    81 Comments on “Breakfast Casserole with Spinach and Goat Cheese”

  1. Hi Kaylen, 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.

  2. You are missing the green onions in the list of ingredients.

  3. This looks delicious, do you know if you can substitute some of the eggs for egg whites? 
    Thank you ☺️

  4. Pingback: Delicious Keto Breakfast Ideas for Staying in Ketosis

  5. 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.

  6. 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.

  7. 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?

  8. 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!

  9. 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

  10. 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.

  11. 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.

  12. So, so good – a great way to start off Phase 1. The rinsing of cottage cheese to get the curds only is seriously genius!

  13. 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!

  14. Sarah Marie, I love hearing that! So glad you're having fun with the recipes.