This Cottage Cheese Egg Bake is a high-protein, cheesy breakfast casserole that’s perfect for meal prep, brunch, or a quick grab-and-go option. Made with fluffy eggs, creamy cottage cheese, crispy bacon, and fresh vegetables, it’s both satisfying and customizable. The combination of melted Colby Jack and Parmesan cheese creates a rich, gooey texture, while the red bell pepper and spinach add bursts of color and nutrients.
It’s easy to prepare in advance and can be adapted to be gluten-free by using a simple flour substitute. Whether you need a dish for a weekend brunch, a potluck, or an easy weekday breakfast, this recipe is a great option.
Essential Tools & Equipment
- 9×13-inch baking dish – Ensures even cooking and the right thickness.
- Large mixing bowl – For thoroughly combining ingredients.
- Whisk – Helps blend the eggs smoothly.
- Paper towels – Needed for draining the spinach to avoid a watery bake.
- Foil or baking dish lid – Prevents excessive browning while baking.
Ingredients
Egg Mixture
- 12 large eggs
- 32 oz small curd cottage cheese (4% milkfat recommended)
- 16 oz shredded Colby Jack cheese, divided
- ¾ cup unsalted butter, melted and cooled
- ¾ cup all-purpose flour (or a gluten-free substitute)
- 1 tsp Lawry’s Seasoned Salt
- ½ tsp ground black pepper, plus extra for sprinkling
Vegetables & Add-ins
- 10 oz frozen chopped spinach, thawed and well-drained
- 1 cup red bell pepper, small-diced (divided)
- ½ cup minced yellow onion
- ½ cup grated Parmesan cheese, divided
Bacon
- 1 lb bacon, cooked and chopped (reserve ¼ cup for topping)
Optional Garnish
- Chopped green onion
Step-by-Step Instructions
Step 1: Preheat the Oven & Prepare Ingredients
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Cook the bacon until chewy-crisp. Let it cool on a paper towel-lined plate, then chop into bite-sized pieces.
- Thaw and drain the spinach, squeezing out as much water as possible using paper towels.
Step 2: Mix the Egg Base
- In a large mixing bowl, whisk the eggs until well combined.
- Set aside ¼ cup of chopped bacon and ½ cup of Colby Jack cheese for topping.
- Add the remaining Colby Jack cheese, cottage cheese, melted butter, spinach, half of the red bell pepper, and all of the onion to the eggs. Stir well.
Step 3: Add Dry Ingredients
- Sprinkle the flour, seasoned salt, black pepper, and half of the Parmesan cheese over the egg mixture. Stir until fully combined.
Step 4: Assemble & Bake
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining Parmesan cheese, bacon, and red bell pepper evenly over the top.
- Add the reserved Colby Jack cheese and a sprinkle of black pepper.
Step 5: Bake in Two Stages
- Cover the dish with foil or a lid and bake for 40 minutes.
- Remove the cover and bake for another 20–30 minutes, or until the center is firm.
- If the top browns too quickly, loosely cover it with foil again.
Step 6: Rest & Serve
- Remove from the oven and let the egg bake rest for 15–20 minutes before slicing.
- Garnish with chopped green onion, if desired, and serve warm.
Best Ways to Serve Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is incredibly versatile and pairs well with a variety of side dishes. Whether serving it for brunch, a family breakfast, or meal prep, here are some great ways to enjoy it:
Brunch Spread
Pair this dish with a variety of breakfast favorites for a complete meal. Serve it alongside fresh fruit, toast, and coffee for a balanced and satisfying brunch.
Low-Carb Option
If you’re keeping it low-carb, serve the egg bake with a simple green salad or sliced avocado. The combination of creamy eggs and fresh greens makes for a delicious and nutritious meal.
Meal Prep & On-the-Go
Slice the egg bake into portions and store them in individual containers for a quick and easy breakfast throughout the week. This dish reheats well, making it ideal for meal prep.
Toppings & Additions
- Hot sauce or salsa – Adds a kick of spice.
- Sour cream or Greek yogurt – Provides a creamy contrast.
- Fresh herbs – Chopped parsley or chives enhance the flavor.
- Extra cheese – A sprinkle of sharp cheddar or feta can elevate the taste.
Side Dish Pairings
This egg bake pairs well with a variety of sides to create a well-rounded meal. Here are some excellent options:
1. Fresh Fruit Salad
A mix of berries, melons, and citrus provides a light and refreshing contrast to the richness of the egg bake.
2. Avocado Toast
Top whole-grain or gluten-free toast with mashed avocado, a sprinkle of sea salt, and red pepper flakes for a creamy, nutritious side.
3. Roasted Sweet Potatoes
Oven-roasted sweet potatoes add a slightly sweet and caramelized flavor that complements the savory eggs.
4. Crispy Hash Browns
A classic breakfast pairing, crispy hash browns add texture and a satisfying crunch.
5. Greek Yogurt with Honey and Nuts
For a protein-packed addition, serve a small bowl of Greek yogurt drizzled with honey and topped with almonds or walnuts.
6. Steamed Asparagus
Asparagus adds a fresh, slightly bitter contrast to the creamy egg bake. Drizzle with a little olive oil and lemon juice for added flavor.
7. Buttered English Muffins
Lightly toasted English muffins with a spread of butter or jam make for a comforting side.
8. Tomato and Cucumber Salad
A simple salad with cherry tomatoes, cucumbers, and a light vinaigrette brings a refreshing, acidic balance to the dish.
Common Mistakes & How to Avoid Them
Even though this recipe is simple, there are a few common mistakes that can affect the final result. Here’s what to watch out for:
1. Watery Texture
The problem: The egg bake turns out too watery or soggy.
The fix: Make sure to drain the spinach thoroughly by squeezing out excess water with paper towels. This step is crucial to prevent a watery consistency.
2. Dense or Tough Texture
The problem: The bake is dense rather than light and fluffy.
The fix: Avoid overmixing the egg mixture. Stir gently until combined, but do not overwork it, as this can make the bake tough.
3. Uneven Cooking
The problem: Some parts of the egg bake are fully cooked while others remain soft.
The fix: Ensure even baking by spreading the ingredients evenly in the dish and preheating the oven. If your oven has hot spots, rotate the dish halfway through baking.
4. Overly Browned Top
The problem: The top becomes too dark before the center is set.
The fix: Cover the dish with foil for the first part of baking, then remove it for the last 20–30 minutes to allow the top to develop a golden-brown color without burning.
5. Falling Apart When Sliced
The problem: The egg bake is too soft and falls apart when cutting.
The fix: Let the dish rest for at least 15–20 minutes after baking. This helps it firm up and makes slicing easier.
6. Bland Flavor
The problem: The bake lacks seasoning.
The fix: Make sure to use a well-seasoned cheese blend and don’t skip the Lawry’s Seasoned Salt. You can also add garlic powder, smoked paprika, or Italian seasoning for extra depth.
How to Store Cottage Cheese Egg Bake
Proper storage ensures that this egg bake stays fresh and delicious for days. Follow these guidelines to keep leftovers at their best:
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Slice into portions, wrap tightly in plastic wrap, and store in an airtight container or freezer bag for up to 2 months.
- Make-Ahead Option: Assemble the egg mixture, pour it into the baking dish, cover, and refrigerate overnight. Bake fresh the next morning.
How to Reheat
Reheating properly prevents the egg bake from drying out or becoming rubbery.
- Microwave: Place a slice on a microwave-safe plate and heat on medium power for 30–60 seconds until warm. Cover with a damp paper towel to retain moisture.
- Oven: Preheat to 300°F, place slices in a baking dish, and cover with foil. Heat for 10–15 minutes until warmed through.
- Air Fryer: Heat at 300°F for 5 minutes for a slightly crispy top.
Recipe Tips & Variations
1. Make It Gluten-Free
Use a 1-to-1 gluten-free flour blend instead of all-purpose flour to make this dish gluten-free. Brands like Bob’s Red Mill work well.
2. Swap the Cheese
Try different cheeses for a unique flavor:
- Sharp cheddar – Adds a bolder, tangy taste.
- Swiss or Gruyère – Melts beautifully for a nutty flavor.
- Feta or goat cheese – Provides a creamy, slightly tangy contrast.
3. Add More Vegetables
Boost the nutritional value by adding:
- Mushrooms – Sauté before mixing for extra depth.
- Broccoli florets – Chop finely for even cooking.
- Zucchini – Grate and squeeze out excess moisture.
4. Use Different Proteins
If you want to switch up the bacon, try:
- Turkey bacon – A leaner alternative.
- Sausage crumbles – Adds a rich, hearty texture.
- Diced ham – A great option for a classic breakfast flavor.
5. Make It Dairy-Free
For a dairy-free version, replace:
- Cottage cheese with dairy-free ricotta or silken tofu.
- Butter with olive oil or plant-based butter.
- Cheese with a dairy-free alternative like Daiya or Violife.
Frequently Asked Questions
1. Can I Make This Ahead of Time?
Yes. Assemble the mixture the night before, cover, and refrigerate. Bake fresh in the morning for best results.
2. Can I Use Fresh Spinach Instead of Frozen?
Yes, but sauté it first to remove excess moisture. Use about 4 cups of fresh spinach to replace 10 ounces of frozen spinach.
3. Why Is My Egg Bake Watery?
This happens if the spinach isn’t drained well or if the cottage cheese has excess liquid. Be sure to press the spinach dry and stir the egg mixture thoroughly.
4. Can I Make This Without Flour?
Yes, but the texture will be slightly softer. Flour helps bind the ingredients together. For a low-carb version, omit the flour and add an extra ¼ cup of Parmesan cheese for structure.
5. How Can I Make It More Flavorful?
Enhance the flavor by adding:
- Garlic powder or onion powder – Boosts the savory depth.
- Smoked paprika – Adds a subtle smoky kick.
- Crumbled feta or goat cheese – Gives a tangy contrast.
6. Can I Use Egg Whites Instead of Whole Eggs?
Yes, but the texture will be lighter. Use 16 egg whites to replace 12 whole eggs.
Conclusion
This Cottage Cheese Egg Bake is a delicious, high-protein dish that’s perfect for breakfast, brunch, or meal prep. With simple ingredients and easy customization, it’s a great option for feeding a crowd or preparing meals in advance. By following proper storage, reheating, and preparation tips, you can enjoy a perfectly cooked and flavorful egg bake every time. Experiment with different cheeses, vegetables, and proteins to make it your own.
Cottage Cheese Egg Bake
Ingredients
Egg Mixture:
- 12 large eggs
- 16 ounces shredded Colby Jack cheese divided
- 32 ounces small curd cottage cheese 4% milkfat recommended
- ¾ cup unsalted butter melted and cooled
- ¾ cup all-purpose flour or gluten-free substitute, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon Lawry’s Seasoned Salt
- ½ teaspoon ground black pepper plus extra for sprinkling
Vegetables & Add-ins:
- 1 package 10 ounces frozen chopped spinach, thawed and drained very well (squeezed with paper towels)
- 1 cup small-diced red bell pepper divided
- ½ cup minced yellow onion
- ½ cup grated Parmesan cheese divided
Bacon:
- 1 pound bacon cooked and chopped (set aside ¼ cup for topping)
Optional Garnish:
- Chopped green onion
Instructions
Prepare the Oven and Bacon
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the bacon until chewy-crisp using your preferred method (stovetop or oven). Let it cool on a paper towel-lined plate, then chop into bite-sized pieces, discarding any large pieces of fat.
Combine the Egg Mixture
- In a large bowl, whisk the eggs until well combined.
- Set aside ¼ cup of the chopped bacon and ½ cup of the shredded Colby Jack cheese for topping.
- Add the remaining bacon, remaining Colby Jack cheese, spinach, cottage cheese, melted butter, half of the red bell pepper, and all of the onion to the eggs. Stir to combine.
Add Dry Ingredients
- Sprinkle the flour, Lawry’s Seasoned Salt, black pepper, and half of the Parmesan cheese over the egg mixture. Stir until fully incorporated.
Assemble and Bake
- Pour the egg mixture into the prepared 9×13-inch pan.
- Evenly sprinkle the remaining Parmesan cheese, bacon, and red bell pepper over the top.
- Add the reserved Colby Jack cheese and a generous sprinkle of freshly ground black pepper.
- Bake Covered: Cover the pan with foil or a lid and bake for 40 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 20–30 minutes, or until the center is firm. If the top begins to brown too much, re-cover the pan.
Rest and Serve
- Remove the egg bake from the oven and let it sit for 15–20 minutes to firm up. The texture will remain soft due to the cottage cheese but will set more as it cools.
- Garnish with chopped green onion, if desired, and serve warm.
Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat individual portions in the microwave. Gluten-Free Option: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. Make-Ahead: This dish can be prepared ahead of time and baked just before serving.
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