Description
Indulge in the creamy goodness of our Cottage Cheese Egg Bake, a delightful dish that marries fluffy eggs with rich cottage cheese, crispy bacon, and vibrant vegetables. Perfect for brunch gatherings or meal prep, this versatile recipe is not just easy to make but also adaptable to suit gluten-free diets. Each bite offers a savory explosion of flavor that will please both kids and adults alike. Prepare it ahead of time for a quick breakfast option or serve it fresh out of the oven at your next gathering. With protein-packed ingredients, this dish is sure to become a staple in your kitchen.
Ingredients
Scale
- 12 large eggs
- 32 ounces small curd cottage cheese (4% milkfat recommended)
- 16 ounces shredded Colby Jack cheese
- ¾ cup unsalted butter, melted
- ¾ cup all-purpose flour (or gluten-free substitute)
- 1 pound cooked and chopped bacon
- 10 ounces frozen chopped spinach, thawed and drained
- 1 cup diced red bell pepper
- ½ cup minced yellow onion
- Seasonings: Lawry's seasoned salt and black pepper
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick spray.
- Cook bacon until crispy, then chop into pieces.
- In a mixing bowl, whisk eggs and combine with cottage cheese, melted butter, bacon (reserve some for topping), vegetables, and half of the Colby Jack cheese.
- Add flour, seasonings, and mix until combined.
- Pour mixture into the prepared pan; top with remaining cheeses, bacon pieces, and bell pepper.
- Cover with foil and bake for about 40 minutes; uncover and bake an additional 20–30 minutes until firm.
- Let rest for 15–20 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (approx. 120g)
- Calories: 295
- Sugar: 2g
- Sodium: 682mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 308mg