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Egg and Spinach Casserole


"A light egg dish great for any brunch."
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1 h servings 313 cals
Original recipe yields 12 servings (1 - 9x13 inch casserole)


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  2. Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  3. Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 78
  1. 89 Ratings

Most helpful positive review

Added two extra eggs to stretch the meal. Not enough spinach, added more (mine was fresh steamed), plus 1/4 cup fresh parsley and full cup of chopped onion. Had some feta so I threw in a crumb...

Most helpful critical review

This was just okay. But my 2 year old and I had fun making it together!

Most helpful
Most positive
Least positive

Added two extra eggs to stretch the meal. Not enough spinach, added more (mine was fresh steamed), plus 1/4 cup fresh parsley and full cup of chopped onion. Had some feta so I threw in a crumb...

This is a great recipe. I substituted ricotta for the cottage cheese and colby jack and mozzarella for 1/2 the cheddar. My entire family enjoyed it - a keeper!

Nice basic recipe,but I would saute the onions first-I changed my casserole up a little using what I had on hand-red bell peppers and Italian mix cheeses as half the cheese,garlic,regular curd c...

Following the advice of others, I skipped the butter, and boy am I glad I did. I think with all of the cheese in this, the butter would have made it way too greasy. I did also add some garlic ...

I doubled the eggs, doubled the flour, added no butter, added green and red peppers and it turned out great. It was super great and thicker in width. I added sausage on half of the casserole for...

This is a very easy and good breakfast casserole. As other readers recommended, I added two more eggs and left out the butter. I also used half cheddar and half gouda cheese mix, because that ...

Yum!! I loved this and so did my guests! A+++++!!! (I did not add any butter, and it was perfect!)

Excellent. I sauteed the onion and spinach (and added a bit of garlic) in a bit of olive oil and left out the butter completely. We loved it and will be making it again.

This was really good! The only change I made was, instead of putting the cheddar cheese in the casserole... I let it cook for about 30 minutes, then I just put a layer of cheese ontop and cooked...