Description
Cottage Cheese Egg Bake is a delightful and nutritious dish perfect for breakfast, brunch, or meal prep. Packed with protein from fluffy eggs and creamy cottage cheese, this savory egg bake features crispy bacon and vibrant vegetables, making it a satisfying option for any meal. It’s easily customizable—swap in your favorite veggies or proteins—and can be prepared ahead of time for ultimate convenience. Whether you’re hosting a potluck or looking for an easy lunch, this hearty dish is sure to please everyone at the table.
Ingredients
Scale
- 12 large eggs
- 32 ounces small curd cottage cheese (4% milkfat recommended)
- 16 ounces shredded Colby Jack cheese
- 1 pound cooked bacon, chopped
- 10 ounces frozen chopped spinach, thawed and drained
- ¾ cup all-purpose flour (or gluten-free substitute)
- Lawry's seasoned salt
- black pepper
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- Cook bacon until chewy-crisp; chop into bite-sized pieces.
- In a large bowl, whisk together the eggs, cottage cheese, melted butter, spinach, bacon (reserve some for topping), half of the Colby Jack cheese, diced red bell pepper, onion, flour, seasoned salt, black pepper, and half of the Parmesan cheese.
- Pour the mixture into the prepared baking pan. Top with remaining Colby Jack cheese, reserved bacon bits, red bell pepper, Parmesan cheese, and black pepper.
- Cover with foil and bake for 40 minutes; then uncover and bake an additional 20-30 minutes until firm in the center.
- Let rest for 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 280mg