Description
Cottage Cheese Egg Bake is a flavorful and nutritious dish that combines fluffy eggs, creamy cottage cheese, crispy bacon, and vibrant vegetables. Ideal for any meal—whether brunch, potlucks, or quick lunches—this recipe is not only high in protein but also customizable to fit your dietary preferences. Easily made gluten-free and prepared ahead of time, it’s a convenient choice for busy days. Impress your guests or family with this satisfying egg bake that truly shines in both taste and versatility.
Ingredients
Scale
- 12 large eggs
- 32 ounces small curd cottage cheese
- 1 pound cooked bacon, chopped
- 16 ounces shredded Colby Jack cheese
- ¾ cup all-purpose flour (or gluten-free substitute)
- 1 package (10 ounces) frozen chopped spinach, thawed
- ¾ cup unsalted butter, melted and cooled
- 1 teaspoon Lawry's Seasoned Salt
- ½ teaspoon ground black pepper (plus extra for sprinkling)
- 1 cup small-diced red bell pepper, divided
- ½ cup minced yellow onion
- ½ cup grated Parmesan cheese, divided
- Chopped green onion for garnish
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- Cook the bacon until crispy, then chop into pieces.
- In a large bowl, whisk together eggs and add cottage cheese, melted butter, spinach, half of the bacon and Colby Jack cheese, red bell pepper, onion, flour, Lawry's Seasoned Salt, and pepper.
- Pour the mixture into the baking pan and top with remaining bacon, Colby Jack cheese, Parmesan cheese, and red bell pepper.
- Cover with foil and bake for 40 minutes; then uncover and bake for an additional 20-30 minutes until set.
- Let cool for 15-20 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 270mg