Servings: 12
Equipment
- Baking dish (9x13 inches)
Ingredients
- 14-16 large eggs
- 2 cups cottage cheese full-fat or low-fat
- 1 cup cheddar cheese shredded
- 1 cup milk dairy or non-dairy
- 1½-2 teaspoon kosher salt adjust as per taste
- 1 teaspoon black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups bell peppers diced (red, green, or yellow)
- 1 cup spinach chopped
- ½ cup green onions chopped, for garnish
Instructions
- Preheat oven to 375℉ and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, whisk together eggs, cottage cheese, milk, salt, black pepper, garlic powder, and onion powder until well combined. If your cottage cheese looks watery, give it a quick drain through a fine mesh strainer first. Pat the diced bell peppers dry with a paper towel to remove excess moisture.
- Stir in the shredded cheddar, bell peppers, and spinach. Pour the mixture into the prepared dish, spreading evenly.
- Bake for 40–45 minutes, or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a few minutes before slicing. Garnish with chopped green onions and serve warm.
Notes
- Season well: for a casserole this size, 1½–2 teaspoons of kosher salt and 1 teaspoon of black pepper is the right range. Underseasoned eggs taste flat once baked, so don't be shy.
- If using low-fat cottage cheese, drain it briefly through a fine mesh strainer before mixing. Full-fat holds together well and needs no draining.
- Pat the diced bell peppers dry with a paper towel before adding them to the bowl. This prevents a watery bottom after baking.
- If using fresh spinach, squeeze out any excess moisture before adding. If using frozen, thaw completely and squeeze very well. This step makes a real difference in the final texture.
- If using 16 eggs, start checking for doneness at 45 minutes. Add 5-8 more minutes if the center still has jiggle. Insert a knife in the center. It should come out clean or with just slight moisture, no raw egg.
- For extra heat, add ½ teaspoon crushed red pepper flakes or diced jalapeños.
- Swap cheddar for Monterey Jack or mozzarella if you prefer a milder flavor.
- Make-ahead: assemble the night before, cover tightly, and refrigerate. Let it sit at room temperature for 15-20 minutes while the oven preheats, then bake as directed.
- Meal prep: cool completely, slice, and store in the fridge for up to 4 days. Reheat in the microwave or oven.
Nutrition
Calories: 179kcal | Carbohydrates: 5g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 235mg | Sodium: 460mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1546IU | Vitamin C: 33mg | Calcium: 162mg | Iron: 1mg
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