Description
Cottage Cheese Egg Bake is a scrumptious and nutritious dish that combines fluffy eggs, creamy cottage cheese, crispy bacon, and colorful vegetables. This protein-packed meal is perfect for brunch, potlucks, or a quick weekday lunch. The recipe is easy to customize with your favorite ingredients and can be made gluten-free by using a suitable flour substitute. Enjoy it fresh from the oven or as a convenient make-ahead option that everyone will love.
Ingredients
Scale
- 12 large eggs
- 32 ounces small curd cottage cheese (4% milkfat recommended)
- 16 ounces shredded Colby Jack cheese
- 1 pound bacon, cooked and chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- ¾ cup all-purpose flour (or gluten-free substitute)
- 1 cup diced red bell pepper
- ½ cup minced yellow onion
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Cook the bacon until crispy, then chop into pieces.
- In a large bowl, whisk together the eggs; mix in cottage cheese, melted butter, spinach, half of the Colby Jack cheese, bacon (reserve some for topping), red bell pepper, and onion.
- Add flour, seasoned salt, black pepper, and half of the Parmesan cheese; stir until combined.
- Pour mixture into the prepared pan; top with reserved toppings.
- Bake covered for 40 minutes; uncover and bake for an additional 20–30 minutes until set in the center.
- Let rest for 15–20 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 610mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 320mg