Cottage Casserole with a Kick
This all-in-one meal is as satisfying as it is easy. The ingredients mix up in one bowl and may be prepared up to one day in advance. Bake when ready to eat, and gently reheat any leftovers in the microwave. For less kick, reduce the amount of the pickled jalapeños to 2 tablespoons or use a fresh jalapeño that has been seeded and deveined.

Yields 6 servings.


  • 10 eggs
  • 1 (10 ounce) package frozen spinach, thawed and moisture squeezed out (see notes)
  • 1 cup ham (about 4 ounces; thinly sliced or chipped and roughly chopped)
  • 1 cup cottage cheese (I use 2% small curd)
  • 1 cup shredded Mexican blend cheese or sharp cheddar (I like Sargento’s Authentic Mexican)
  • 3 green onions, sliced
  • 1/4 cup pickled jalapeno peppers, well drained and sliced (optional; fresh may also be used)
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • Optional toppings: green onions, jalapeños, chopped avocado, and/or salsa


  1. Preheat the oven to 375 degrees F, and lightly grease a 9-inch square baking dish or 10-inch round ovenproof skillet.
  2. Break the eggs into a large bowl, and whisk or beat well. Add the remaining ingredients, with the exception of the optional toppings, and thoroughly combine.
  3. Pour the mixture into the prepared pan and, if necessary, use a fork to evenly distribute the ingredients. Bake for 25-30 minutes or until the eggs have just set in the middle.
  4. Remove from the oven, and serve as is or with optional toppings.


  • Fresh spinach or fresh or frozen broccoli may be substituted. If using fresh, blanch or steam under tender, and then squeeze out the liquid. To thoroughly remove the moisture, I like to wring the spinach or broccoli out in a clean tea towel. This makes quick work of the job and works like a charm.

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