Back during Easter dinner, we had a ton of food. We’re a huge fan of eating in this family. One thing my grandma made, that was hiding behind other things on the counter, was a container of a breakfast casserole. They were cut into cute little thick squares and I immediately grabbed one because I’m a sucker for eggs and cheese.
It was SO good, and so thick and creamy. After dinner, when everyone was leaving, I told my grandma I loved the casserole and she gave me the recipe. It was so super easy and only required a few ingredients; and of course, my volume-eating brain got to thinking. The original recipe made small squares, and I love to eat a lot so I changed some ingredients around to give us bigger servings.
The original recipe called for a half stick of butter, so I omitted that; and instead of 4 cups of shredded cheese, I used 2 cups. I still used all of the cottage cheese and flour, and added spinach because I can’t have eggs without spinach. This casserole turned out amazing! That huge slice is one serving; and it serves 8, so John and I can eat from it almost all week.
If you’re looking for a good meal prep breakfast, this Easy Egg and Cheese Breakfast Casserole is perfect. It’s a one-bowl dish with easy clean-up; not to mention it’s pretty healthy and high-protein thanks to the cottage cheese!
- 12 eggs
- 16 ounces cottage cheese
- 2 cups shredded cheddar cheese
- 1/4 cup flour (I've used all purpose and white whole wheat)
- 3 cups baby spinach, chopped
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl and pour into a greased 9x13 baking dish, smoothing evenly.
- Bake for 40 minutes until the casserole starts to brown on top.
If you like my Easy Egg and Cheese Breakfast Casserole, you’ll love my Simple Sausage Gravy! Click here for the recipe!