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. 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!

  2. 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.

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

  4. 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.

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

  6. 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.

  7. 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!

  8. 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?

  9. 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.

  10. 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!

  11. This looks like a perfect breakfast casserole!

  12. 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 🙂

  13. This is a winner for certain, Kalyn. The cottage cheese is a wonderful addition – an extra burst of protein and flavor.

  14. Corinna, glad you enjoyed it.

  15. The flavor combos in this are fanastic. Thanks for another keeper, Kalyn!

  16. 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!

  17. 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.

  18. 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?

  19. Janeen, so glad you're enjoying the recipes.

  20. 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!