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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! 

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 close-up photo

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 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.

Breakfast Casserole with Spinach and Goat Cheese Pinterest image

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

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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!

  8. Amy, so glad you're liking the blog!

  9. 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

  10. 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.

  11. 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!

  12. I could certainly go for this for breakfast in the morning!

  13. This looks delicious! I am going to have to try this one out pronto.

  14. 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.

  15. 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!

  16. Stina, thanks! Of course I love hearing that.

  17. 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!

  18. 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.

  19. 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. 🙂