High-Protein Veggie Breakfast Casserole
This High-Protein Veggie Breakfast Casserole is the kind of recipe that quietly makes your mornings easier. It’s hearty without being heavy, packed with vegetables, and rich in protein thanks to eggs and cottage cheese. The texture is fluffy yet satisfying, and the flavors are simple, clean, and customizable. It works just as well for a calm weekend breakfast as it does for busy weekday meal prep.
What makes this casserole especially appealing is how forgiving it is. You can swap vegetables based on what’s in your fridge, adjust the cheese to your taste, and even make it dairy-light without losing structure. It reheats beautifully and slices cleanly, making it ideal for grab-and-go breakfasts or a light lunch paired with a salad.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6 generous slices
Ingredients
Protein Base
Large eggs: 8
Cottage cheese: 1 cup (low-fat or full-fat)
Milk or milk alternative: 1/2 cup
Vegetables
Bell pepper (red or any color): 1 medium, diced
Spinach: 2 cups chopped or baby spinach
Onion: 1 small, finely diced
Mushrooms: 1 cup, sliced or diced
Optional vegetables (choose one or mix):
Asparagus: 1/2 cup, chopped
Zucchini: 1/2 cup, grated or diced
Broccoli florets: 1/2 cup, finely chopped
Cheese & Seasonings
Shredded cheese (cheddar or mozzarella): 1 cup
Salt: 3/4 teaspoon, or to taste
Black pepper: 1/2 teaspoon
Garlic powder: 1 teaspoon
Optional seasonings:
Onion powder: 1/2 teaspoon
Dried oregano or mixed herbs: 1 teaspoon
For Preparation
Cooking spray or olive oil: for greasing the baking dish
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish with cooking spray or olive oil.
If using vegetables with high moisture like mushrooms or zucchini, lightly sauté them in a dry pan for 2 to 3 minutes to release excess liquid. Set aside to cool slightly.
In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined.
Add the cottage cheese and milk to the eggs and whisk again until mostly smooth. Small curds are fine and add texture.
Stir in salt, black pepper, garlic powder, and any optional spices you are using.
Add the diced bell pepper, onion, spinach, mushrooms, and any optional vegetables to the egg mixture. Mix gently to distribute evenly.
Fold in about three-quarters of the shredded cheese, reserving the rest for topping.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining cheese over the top.
Bake uncovered for 35 to 40 minutes, until the center is set and the top is lightly golden. Let rest for 5 to 10 minutes before slicing and serving.
Tips
Let the casserole rest before slicing so it holds its shape better.
Chop vegetables evenly to ensure consistent cooking.
Cottage cheese blends more smoothly if you whisk it well or briefly blend it.
Avoid overloading with watery vegetables without pre-cooking them.
Use a glass or ceramic baking dish for even heat distribution.
Taste your seasoning mix before baking if possible.
Add fresh herbs after baking for brighter flavor.
If browning too quickly, loosely cover with foil.
Store leftovers tightly covered to maintain moisture.
Reheat gently to avoid drying out the eggs.
Variations
Add cooked turkey sausage or chicken for extra protein.
Make it dairy-free using plant milk and dairy-free cheese.
Use feta cheese and oregano for a Mediterranean-style version.
Add chili flakes or paprika for a spicy kick.
Swap spinach for kale or Swiss chard.
Use egg whites only for a lower-fat option.
Add roasted sweet potato cubes for more carbs and texture.
Try ricotta instead of cottage cheese for a creamier result.
Make mini casseroles in a muffin tin for portion control.
Add sun-dried tomatoes for a savory, tangy flavor.
Q & A
Can I make this casserole ahead of time?
Yes, assemble it the night before and bake in the morning.
How long does it keep in the fridge?
Up to 4 days in an airtight container.
Can I freeze it?
Yes, freeze individual slices for up to 2 months.
How do I reheat it?
Reheat in the oven or microwave until just warmed through.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I skip the cheese?
You can, but the texture will be slightly less rich.
Why is my casserole watery?
Excess moisture from vegetables is usually the cause.
Can I use plant-based eggs?
Texture will change, but it can still work with adjustments.
Is this good for weight loss?
It’s high in protein and filling, which can support balanced eating.
Can I serve this for lunch or dinner?
Absolutely. Pair it with a salad or soup.
Nutrition
(Per Serving, Approximate)
Calories: 220
Protein: 18 to 20 g
Carbohydrates: 8 g
Fat: 12 g
Fiber: 2 g
Calcium: High
Values vary depending on cheese and milk choice.
Conclusion
This High-Protein Veggie Breakfast Casserole is a reliable, nourishing recipe that fits effortlessly into real life. It’s simple to prepare, flexible with ingredients, and satisfying without being heavy. Whether you’re feeding a family, planning meals for the week, or just looking for a solid protein-rich breakfast, this casserole earns a permanent spot in your recipe rotation.