High Protein Egg Casserole (Printable version)
Protein-rich egg casserole with turkey, cottage cheese, spinach and peppers—easy, gluten-free breakfast or brunch.
# What you need:
→ Protein
01 - 8 large eggs
02 - 1 cup low-fat cottage cheese
03 - 1 cup shredded reduced-fat cheddar cheese
04 - 7 oz lean turkey sausage or chicken breast, cooked and diced
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, finely chopped
07 - 2 cups baby spinach, roughly chopped
→ Seasonings
08 - 1 tsp olive oil
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried oregano
# How To:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Heat olive oil in a skillet over medium heat. Add onion and bell pepper, sautéing for 3 to 4 minutes until softened. Add spinach and cook for 1 additional minute until wilted. Remove from heat and set aside.
03 - In a large bowl, beat the eggs thoroughly. Whisk in cottage cheese, cheddar cheese, salt, black pepper, smoked paprika, and dried oregano until well combined. Fold in the cooked diced turkey sausage or chicken and the sautéed vegetables.
04 - Pour the egg mixture into the prepared baking dish, spreading it evenly across the surface.
05 - Bake for 35 to 40 minutes, or until the center is fully set and the top is golden brown.
06 - Allow the casserole to cool for 5 minutes before slicing into squares. Serve warm.
# Expert Advice:
01 -
- Cottage cheese is the unexpected secret here, it makes every bite creamier while pumping up the protein without any heavy cream or milk.
- You can prep all the components the night before, pour everything into the dish in the morning, and have breakfast on the table with almost zero effort.
02 -
- Do not skip greasing the dish, I did exactly that once and spent twenty minutes scraping cemented egg off the corners while everyone waited to eat.
- Underbaking by even five minutes leaves you with a wet center that releases water when you cut into it, so always test the middle with a gentle press before pulling it out.
03 -
- Letting the baked casserole rest for the full five minutes is not optional, it is the difference between neat squares and a crumbly mess on your serving plate.
- If you want those gorgeous golden brown edges everyone fights over, use a metal baking dish instead of glass, it conducts heat differently and gives you a more caramelized crust.