Breakfast Casserole with Spinach and Goat Cheese

Ingredients

• Olive oil
• Black pepper
• Eggs
• Water
• Egg
• Green onions
• Pepper
• Sour cream
• Onion
• Green onion
• Cold water
• Cream
• Goat cheese
• Cottage cheese
• Onions
• Frying

Directions

1. Preheat oven to 375F/190C and spray a 9" x 12" casserole dish with non-stick spray or olive oil.
2. Rinse the cottage cheese with cold water and let drain, leaving the curds to use in the recipe.
3. Remove goat cheese from the fridge, cut off 6 ounces, and immediately crumble the goat cheese. (It will get too soft to crumble if it sits out at room temperature.)
4. Beat eggs well and slice the green onions.
5. Heat the olive oil in a large non-stick frying pan and cook the spinach just enough to wilt it (less than 2 minutes).
6. Put wilted spinach in the bottom of the casserole dish.
7. Top spinach with the drained cottage cheese.
8. Then add the crumbled goat cheese.
9. Sprinkle with sliced green onions, Spike Seasoning (affiliate link) or another all-purpose seasoning, and black pepper to taste.
10. Pour the beaten eggs over the veggies and cheese, then use a fork to stir slightly so the vegetables and cheese are well-distributed in the eggs
11. Bake 30-35 minutes, or until the eggs are set and the casserole is lightly browned. The casserole will be puffed up a little when you take it out, but it settles down as it cools a bit.
12. Serve hot, with sour sour cream to add at the table if desired!