Cottage Cheese Egg Bake
This protein-packed Cottage Cheese Egg Bake combines fluffy eggs, creamy cottage cheese, crisp bacon, bright vegetables, and gooey cheese. It’s perfect for brunch, potlucks, or even as a quick lunch option. Easily adaptable to be gluten-free and ideal for making ahead, this comforting dish is both hearty and versatile.
Servings: 16
Calories: 245kcal
Ingredients
Egg Mixture
- 12 large eggs
- 16 ounces shredded Colby Jack cheese divided
- 32 ounces small curd cottage cheese 4% milkfat recommended
- ¾ cup unsalted butter melted and cooled
- ¾ cup all-purpose flour or gluten-free 1-to-1 flour substitute
- 1 teaspoon Lawry's Seasoned Salt
- ½ teaspoon ground black pepper plus extra for sprinkling
Vegetables & Add-ins
- 1 package 10 ounces frozen chopped spinach, thawed and well-drained (squeezed with paper towels)
- 1 cup small-diced red bell pepper divided
- ½ cup minced yellow onion
- ½ cup grated Parmesan cheese divided
- Bacon
- 1 pound bacon cooked and chopped (reserve ¼ cup for topping)
Optional Garnish
- Chopped green onion
Instructions
Prepare the Oven and Bacon
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with nonstick cooking spray.
- Cook the bacon until chewy-crisp, then transfer to a paper towel-lined plate to cool. Chop into bite-sized pieces, discarding any large pieces of fat.
Combine Egg Mixture
- In a large mixing bowl, whisk the eggs until fully combined.
- Set aside ¼ cup of the chopped bacon and ½ cup of the shredded Colby Jack cheese for topping.
- Add the remaining bacon, remaining Colby Jack cheese, spinach, cottage cheese, melted butter, half of the red bell pepper, and all of the minced onion to the eggs. Stir to combine.
Add Dry Ingredients
- Sprinkle the flour, Lawry's Seasoned Salt, black pepper, and half of the Parmesan cheese over the egg mixture. Stir until fully incorporated.
Assemble and Bake
- Pour the egg mixture into the prepared 9x13-inch pan.
- Evenly sprinkle the remaining Parmesan cheese, reserved bacon, and reserved red bell pepper over the top.
- Add the reserved Colby Jack cheese and a generous sprinkle of freshly ground black pepper.
- Cover the pan with foil or a lid and bake for 40 minutes.
- Remove the cover and continue baking uncovered for 20 to 30 minutes, or until the center is set. If the top browns too quickly, loosely cover with foil.
Rest and Serve
- Remove the egg bake from the oven and let it rest for 15 to 20 minutes to allow it to firm up. The texture will remain soft due to the cottage cheese but will set more as it cools.
- Garnish with chopped green onion, if desired, and serve warm.
Notes
Spinach Tip: Make sure to squeeze out as much moisture as possible from the spinach to prevent a watery bake.
Texture: The bake will be soft and creamy but firms up slightly as it cools.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave. Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Make-Ahead: Assemble the dish ahead of time, refrigerate, and bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave. Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Make-Ahead: Assemble the dish ahead of time, refrigerate, and bake just before serving.