Breakfast Casserole with Spinach, Leeks, Cottage Cheese, & Goat Cheese

  Posted on December 17, 2010  by Leslie Blythe  No comments

Do you deliver?  Yes, I do!

I am delivering a brunch tomorrow and am making a strata and a breakfast quiche. The quiche is really good and easy to make, so that you can concentrate on mixing up the bloody marys!

Breakfast Casserole with Spinach, Leeks, Cottage Cheese, & Goat Cheese

Serves 8

2 tsp olive oil
½ cup butter, melted
10 eggs
2 leeks, white and light green part only
10 oz baby spinach leaves, washed and dried if needed
10 eggs, lightly beaten
½ cup flour
1 tsp baking powder
¼ tsp salt
1 lb low-fat cottage cheese
1 lb Jack cheese
6 oz soft goat cheese, crumbled

Melt the butter. Whip eggs until fluffy, add the flour, baking powder, salt, cottage cheese, melted butter and half the jack cheese.

Heat olive oil in a frying pan with tall sides, then add leeks and sauté 3-4 minutes. Then add the spinach leaves and sauté 3-4 minutes more.

Place the mixture in a greased 9 x 13 baking dish. Top with the goat cheese.

Bake at 400° for 15 minutes. Then reduce temperature to 350°, and continue to bake for 35 to 40 minutes, or until the top is lightly browned. Cook and cut into squares for serving.