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?

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