Spinach Feta and Cottage Cheese Egg Casserole
This spinach feta cottage cheese egg casserole turns simple eggs, creamy cottage cheese, salty feta, and fresh spinach into a high-protein breakfast that feels special but stays easy.
It bakes in one dish, slices cleanly, and works for breakfast, brunch, lunch prep, or a light dinner with toast or salad. The texture is tender and creamy in the center, with juicy cherry tomatoes and little pockets of melted feta in every bite.
Why You’ll Love This Recipe
- Creamy and satisfying: Cottage cheese blends into the eggs and gives the casserole a soft, custardy bite.
- Fresh Mediterranean flavor: Spinach, cherry tomatoes, green onions, oregano, and feta make it bright and savory.
- Great for meal prep: Bake once, then reheat slices for quick breakfasts all week.
- Simple ingredients: Everything is easy to find, affordable, and made from real food.
Fabian’s Budget and Health Tip: Use store-brand cottage cheese and frozen spinach if fresh spinach costs more. Thaw the spinach, squeeze it very dry, then fold it in. You keep the protein, fiber, and flavor while cutting the cost of the casserole.
Ingredients (Serves 4)
- 8 large eggs
- 1 cup cottage cheese (225 g)
- 3/4 cup crumbled feta cheese (110 g)
- 4 cups chopped fresh spinach (120 g)
- 1 cup cherry tomatoes, halved (150 g)
- 3 green onions, thinly sliced (45 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon fine salt (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1 teaspoon olive oil or butter, for greasing the baking dish (5 ml)
Step-by-Step Instructions
1. Heat the Oven and Grease the Dish
Heat the oven to 350°F (180°C). Grease an 8 inch square baking dish or a similar small casserole dish with olive oil or butter. The light coating helps the edges release cleanly after baking.
2. Whisk the Eggs and Cottage Cheese
Crack the eggs into a large bowl. Add the cottage cheese, garlic powder, oregano, salt, and black pepper. Whisk until the eggs look glossy and mostly smooth. Small curds of cottage cheese are fine, and they will bake into creamy pockets.
3. Fold in the Vegetables and Feta
Add the chopped spinach, halved cherry tomatoes, green onions, and crumbled feta. Fold gently until the spinach is coated in the egg mixture. The bowl should look colorful, with green spinach, red tomatoes, and white feta spread evenly throughout.
4. Fill the Baking Dish
Pour the mixture into the greased baking dish. Use a spoon to spread the spinach and tomatoes evenly so every slice gets a little of everything. If feta gathers in one spot, scatter it across the top for a salty golden finish.
5. Bake Until Firm
Bake for 30 to 38 minutes, or until the edges look set and the center no longer jiggles when you gently shake the dish. The top should look puffed, the tomatoes should soften, and your kitchen should smell like warm oregano, eggs, and feta.
6. Rest Before Slicing
Let the casserole rest for 8 to 10 minutes. This short rest helps the eggs settle, so the slices come out neat instead of watery. Serve warm, or cool completely and store for meal prep.
Expert Troubleshooting and FAQs
Why is my egg casserole watery?
Extra moisture usually comes from spinach or tomatoes. If your spinach is very wet, pat it dry before mixing. If you use frozen spinach, thaw it fully and squeeze out as much liquid as possible.
Can I use low-fat cottage cheese?
Yes. Low fat cottage cheese works well and keeps the casserole light. Full fat cottage cheese gives a richer, creamier texture, so choose based on what you have and what you prefer.
How do I know when the casserole is done?
The center should look firm, not wet. A small jiggle is fine, but liquid egg in the middle means it needs more time. The edges may pull slightly from the dish, and the top will look set and lightly puffed.
Can I make this ahead?
Yes. Bake it, cool it, then store slices in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warm, or use a covered skillet over low heat for a softer texture.
Can I swap the feta?
Yes. Goat cheese, shredded mozzarella, or a small amount of sharp cheddar can work. Feta gives the strongest salty tang, so taste your cheese before adding extra salt.
Estimated Nutritional Facts Per Serving
- Calories: about 295
- Protein: about 24 g
- Carbs: about 8 g
- Fats: about 19 g
Spinach Feta and Cottage Cheese Egg Casserole
Ingredients
- 8 large eggs
- 1 cup cottage cheese (225 g)
- 3/4 cup crumbled feta cheese (110 g)
- 4 cups chopped fresh spinach (120 g)
- 1 cup cherry tomatoes, halved (150 g)
- 3 green onions, thinly sliced (45 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon fine salt (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1 teaspoon olive oil or butter, for greasing the baking dish (5 ml)
Instructions
- 1. Heat the Oven and Grease the Dish. Heat the oven to 350°F (180°C). Grease an 8 inch square baking dish or a similar small casserole dish with olive oil or butter. The light coating helps the edges release cleanly after baking.
- 2. Whisk the Eggs and Cottage Cheese. Crack the eggs into a large bowl. Add the cottage cheese, garlic powder, oregano, salt, and black pepper. Whisk until the eggs look glossy and mostly smooth. Small curds of cottage cheese are fine, and they will bake into creamy pockets.
- 3. Fold in the Vegetables and Feta. Add the chopped spinach, halved cherry tomatoes, green onions, and crumbled feta. Fold gently until the spinach is coated in the egg mixture. The bowl should look colorful, with green spinach, red tomatoes, and white feta spread evenly throughout.
- 4. Fill the Baking Dish. Pour the mixture into the greased baking dish. Use a spoon to spread the spinach and tomatoes evenly so every slice gets a little of everything. If feta gathers in one spot, scatter it across the top for a salty golden finish.
- 5. Bake Until Firm. Bake for 30 to 38 minutes, or until the edges look set and the center no longer jiggles when you gently shake the dish. The top should look puffed, the tomatoes should soften, and your kitchen should smell like warm oregano, eggs, and feta.
- 6. Rest Before Slicing. Let the casserole rest for 8 to 10 minutes. This short rest helps the eggs settle, so the slices come out neat instead of watery. Serve warm, or cool completely and store for meal prep.
