Description
Indulge in the creamy goodness of this Healthy Cottage Cheese Egg Bake, a protein-packed dish that’s perfect for any occasion. This versatile egg bake combines cottage cheese, fresh vegetables, and crispy bacon, creating a delightful blend of flavors and textures. Whether you’re hosting a brunch or seeking a quick lunch option, this easy-to-make recipe caters to various dietary preferences, including gluten-free options. Enjoy it warm straight from the oven or serve it chilled for meal prep throughout the week. With minimal cleanup required, you can savor every bite without the hassle.
Ingredients
Scale
- 12 large eggs
- 32 ounces small curd cottage cheese (4% milkfat recommended)
- 16 ounces shredded Colby Jack cheese
- ¾ cup unsalted butter, melted
- ¾ cup all-purpose flour (or gluten-free substitute)
- 1 package (10 ounces) frozen chopped spinach
- 1 pound bacon, cooked and chopped
- 1 cup small-diced red bell pepper, divided
- ½ cup minced yellow onion
- ½ cup grated Parmesan cheese, divided
- ¾ teaspoon Lawry's Seasoned Salt
- ½ teaspoon ground black pepper (plus extra for sprinkling)
- Chopped green onion (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray.
- Cook bacon until crispy; chop and set aside.
- In a large bowl, whisk eggs; mix in cottage cheese, melted butter, spinach, half the bacon, half the Colby Jack cheese, red bell pepper, onion, flour, and seasonings.
- Pour mixture into prepared pan; top with remaining toppings.
- Bake covered for 40 minutes; uncover and bake an additional 20–30 minutes until set.
- Allow to rest for 15–20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the bake (approx. 120g)
- Calories: 280
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 260mg