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!

Breakfast Casserole with Spinach and Goat Cheese close-up 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!

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

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 thumbnail 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 close-up photo
Yield: 8 servings

Breakfast Casserole with Spinach and Goat Cheese

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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.

Pinterest image of Breakfast Casserole with Spinach and Goat Cheese

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