Cottage Cheese Egg Bake
Indulge in the delightful Cottage Cheese Egg Bake, a protein-packed dish that combines fluffy eggs and creamy cottage cheese with a vibrant array of vegetables. Perfect for brunch gatherings, quick lunches, or meal prep, this savory casserole is not only easy to make but also highly customizable. Whether you prefer it gluten-free or packed with your favorite vegetables, this recipe checks all the boxes for convenience and taste. Enjoy leftovers throughout the week, making it an ideal choice for busy schedules.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 large eggs
- 16 ounces shredded Colby Jack cheese
- 32 ounces small curd cottage cheese
- ¾ cup unsalted butter
- ¾ cup all-purpose flour (or gluten-free substitute)
- 1 pound cooked bacon
- 1 package (10 ounces) frozen, chopped spinach, thawed and drained very well
- 1 cup small-diced red bell pepper, divided
- ½ cup minced yellow onion
- ½ cup grated Parmesan cheese, divided
Instructions
- Preheat oven to 350°F and lightly spray a 9×13-inch baking pan.
- Cook bacon until chewy-crisp and chop into pieces; set aside a portion for topping.
- In a large bowl, whisk eggs and mix in cottage cheese, melted butter, spinach, bacon, vegetables, and half of the Colby Jack cheese.
- Fold in flour, seasoning salt, pepper, and half of the Parmesan cheese.
- Pour into the prepared pan and top with remaining cheese, bacon pieces, and bell pepper.
- Cover with foil; bake for 40 minutes. Remove foil and bake an additional 20-30 minutes until set. Let rest before serving.
Nutrition
- Serving Size: 1 slice (117g)
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 240mg
Find it online: https://auntcooks.com/cottage-cheese-egg-bake/