Cottage Cheese Egg Bake
This protein-packed Cottage Cheese Egg Bake combines fluffy eggs, creamy cottage cheese, crisp bacon, bright vegetables, and gooey cheese. Perfect for brunch, potlucks, or even a quick lunch, it’s easily adaptable to be gluten-free and can be made ahead for convenience.
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 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 (set aside ¼ cup for topping)
Optional Garnish:
- Chopped green onion
Instructions
Prepare the Oven and Bacon
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch pan with nonstick cooking spray.
- Cook the bacon until chewy-crisp using your preferred method (stovetop or oven). Cool on a paper towel-lined plate, then chop into bite-sized pieces, discarding any large pieces of fat.
Combine Egg Mixture
- In a large bowl, whisk the eggs until well 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 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 combined.
Assemble and Bake
- Pour the egg mixture into the prepared 9×13-inch pan.
- Sprinkle the remaining Parmesan cheese, bacon, and red bell pepper evenly over the top.
- Add the reserved Colby Jack cheese and a generous sprinkle of freshly ground black pepper on top.
- Bake Covered: Cover the pan with foil or a lid and bake for 40 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 20–30 minutes, or until the center is firm. If the top browns too quickly, re-cover the pan.
Rest and Serve
- Remove the egg bake from the oven and let it sit for 15–20 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 Prep: Be sure to squeeze out as much water as possible from the spinach to avoid a watery bake.
Texture: The bake will be soft and creamy but will firm up as it rests.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Reheat individual portions in the microwave.
Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
Make-Ahead: Prepare the dish ahead of time and bake just before serving.