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Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese

This Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese is a fabulous idea for a healthy breakfast and this breakfast casserole is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet Phase One! Use the Diet-Type Index to find more recipes like this one.

PIN Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese!

Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese found on KalynsKitchen.com

I can tell there are a lot of people getting started on the South Beach diet or starting some other kind of low-carb diet plan right now, because over the weekend a lot of people were using the Diet Type index page. I’m thrilled people are finding it helpful and hopefully it makes it easier to find recipes that are perfect for your own preferred eating plan!

Whenever I’m really limiting carbs in the new year, something like this Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese or Low-Carb Egg Muffins are my usual breakfasts. Either of those can be made on the weekend and kept in the fridge all week, ready to be heated in the microwave for an easy breakfast before work.

I’ve posted quite a few breakfast casserole recipes, and they’re easy to improvise, but last January I wrote Basic instructions and Recipes for Low-Carb Breakfast Casseroles that you might want to read. That post has instructions, dish sizes, and cooking times for different sizes of breakfast casseroles. The casserole in these photos was made in an 8 inch X 8 inch square dish, which makes six small-serving breakfasts for me, but if you’re cooking for more people, just make a larger size. If leeks and goat cheese don’t sound like your thing, no worries, check the recipe for other suggestions.

Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese found on KalynsKitchen.com

This recipe uses this type of goat cheese that comes in a log. It’s an acquired taste to be sure, so if it’s a taste that you haven’t yet acquired, just use cream cheese, Feta, or even more cottage cheese. If you’re using goat cheese, cut off a 3-4 oz. piece and put it in the freezer when you begin the recipe so the cheese is well-chilled when you need to crumble it. Rinse the cottage cheese with cold water and let drain, leaving the curds to use in the recipe. Cut off the root end and dark green part of the leek, then cut into fourths lengthwise and slice into thin pieces. Leeks are usually dirty, so I washed the sliced leeks in the salad spinner and spun them dry. (If you don’t want to buy leeks I would use green onions or red onion.)

Heat the olive oil and saute the leeks for 3-4 minutes, then add the spinach leaves and saute for 3-4 minutes more. While the leeks and spinach are cooking, lightly beat the eggs with the Spike Seasoning and black pepper.Take the goat cheese out of the freezer and crumble it as finely as you can.

Spray the casserole dish with non-stick spray, then layer the leek-spinach mixture, cottage cheese, and goat cheese. 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 at 375F/190C for 20-25 minutes, 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.

More Ideas for Breakfast:

Slow Cooker Breakfast Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker

Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta ~ Kalyn’s Kitchen
Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen

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!

Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese

This Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese is an excellent idea for a healthy breakfast.

Ingredients:

  • 1 leek, white and light green part only (or use green onion or red onion if you don’t want to buy leeks)
  • 2 tsp. olive oil
  • 5-6 oz. baby spinach leaves, washed and dried if needed
  • 10 eggs, lightly beaten
  • 1-2 tsp. Spike Seasoning (or use any other all-purpose seasoning that tastes good with eggs)
  • salt and fresh ground black pepper to taste (Spike has salt, so I only used pepper)
  • 1/2 cup low-fat cottage cheese, rinsed with cold water and drained well
  • 3 oz. soft goat cheese, crumbled (the one I used had 7 grams of fat per ounce, could substitute low-fat cream cheese, Feta, or more cottage cheese for the goat cheese)

Directions:

  1. Cut a 3 0z. piece from a log of goat cheese and put in the freezer to chill while you prep other ingredients.
  2. Preheat oven to 375F/190C.Measure 1/2 cup low-fat cottage cheese, put in a fine strainer, and rinse with cold water. (If you prefer not to rinse the cottage cheese I think it would just make it a little creamier, but I always rinse.)
  3. Cut off the root end and dark green part of the leek, then cut into fourths lengthwise and slice into thin pieces.
  4. Leeks are usually dirty, so I washed the sliced leeks in the salad spinner and spun dry.
  5. Heat olive oil in a frying pan with tall sides, then add leeks and saute 3-4 minutes.
  6. Then add the spinach leaves and saute 3-4 minutes more.
  7. While vegetables are cooking, lightly beat the eggs with Spike Seasoning, salt and pepper.
  8. Remove the goat cheese from the freezer and crumble it as finely as you can.
  9. Spray a 8″ x 8″ casserole dish with nonstick spray.
  10. Spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese.
  11. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs.
  12. Bake 20-25 minutes, or until eggs are set and lightly browned.
  13. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes.
  14. Cut into pieces and serve hot.
  15. I eat this with a dollop of low-fat sour cream.

Notes:

This recipe created by Kalyn. You might want to read Basic instructions for low-carb breakfast casseroles if you’d prefer to make this in a larger size.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-glycemic breakfast casseroles like this Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese are perfect for low-carb eating plans and any phase of the 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.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese found on KalynsKitchen.com

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74 comments on “Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese”

  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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.

  6. Jamie I like the way the cottage cheese lightens it up but the goat cheese still adds great flavor!

  7. 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.

  8. I do like the idea of adding artichokes to this. Glad you are enjoying the veggies!

  9. 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.

  10. 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!

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

  12. 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!

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

  14. 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.

  15. 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.

  16. 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

  17. 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!

  18. 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?

  19. 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.

  20. 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.

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

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