Cottage Cheese Egg Bake
Make this high-protein Cottage Cheese Egg Bake with eggs, bacon, spinach, and cheese. Perfect for brunch or meal prep. Easy, customizable, and delicious!
Ingredients
- 12 large eggs
- 32 ounces small curd cottage cheese
- 16 ounces shredded Colby Jack cheese
- 1 pound cooked and chopped bacon
- ¾ cup all-purpose flour or gluten-free substitute
- 10 ounces frozen chopped spinach thawed and well drained
- 1 cup diced red bell pepper
- ½ cup minced yellow onion
Instructions
Prep
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
Cook the Bacon
- Cook bacon until crispy. Chop into bite-sized pieces.
Mix the Base
- In a large mixing bowl, whisk the eggs. Add cottage cheese, spinach, half the bacon, half of the Colby Jack cheese, onion, and half of the bell pepper. Stir to combine.
Add Dry Ingredients
- Sprinkle the flour, seasoned salt, black pepper, and half of the Parmesan cheese over the mixture. Mix until fully incorporated.
Assemble
- Pour the mixture into the prepared baking dish. Sprinkle the remaining bacon, bell pepper, and cheeses evenly on top. Cover with foil.
Bake
- Bake for 40 minutes covered, then remove foil and bake an additional 20–30 minutes until the center is set and the top is lightly golden.
Rest and Serve
- Allow the egg bake to cool for 15–20 minutes before slicing.
Notes
Drain spinach well to avoid excess moisture.
Use full-fat cottage cheese for extra creaminess.
Add extra herbs like parsley, dill, or chives for freshness.
Swap in cheddar, pepper jack, or mozzarella instead of Colby Jack.