Description
This Healthy Cottage Cheese Egg Bake is a nourishing and delicious dish perfect for breakfast, brunch, or meal prep. Combining fluffy eggs and creamy cottage cheese with colorful vegetables, this recipe boasts a protein-packed profile that will keep you energized throughout the day. It’s easy to customize based on your preferences—swap in your favorite veggies or cheeses for a unique twist every time. With its satisfying texture and rich flavor from gooey cheese and crispy bacon, this egg bake is sure to be a crowd-pleaser for both kids and adults. Best of all, it can be prepared ahead of time and stored for quick meals during busy weeks.
Ingredients
Scale
- 12 large eggs
- 32 ounces small curd cottage cheese (4% milkfat recommended)
- 16 ounces shredded Colby Jack cheese
- ¾ cup all-purpose flour (or gluten-free substitute)
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 pound bacon, cooked and chopped
- 1 cup small-diced red bell pepper
- ½ cup minced yellow onion
- Seasonings: Lawry's Seasoned Salt, black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan.
- Cook the bacon until crisp; chop into bite-sized pieces.
- In a large bowl, whisk together eggs and then add cottage cheese, melted butter, cooked bacon (reserve some for topping), spinach, half of the red bell pepper, onion, and half of the Colby Jack cheese.
- In another bowl, combine flour, salt, pepper, and half of the Parmesan cheese; mix into the egg mixture until just combined.
- Pour into the prepared pan; top with reserved bacon, remaining red bell pepper, Colby Jack cheese, and Parmesan.
- Cover with foil and bake for 40 minutes; uncover and bake for an additional 20–30 minutes until set.
- Let it rest for 15–20 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 260
- Sugar: 2g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg