Cottage Cheese Egg Bake
User Reviews
4.5
Cottage Cheese Egg Bake
Description
The Cottage Cheese Egg Bake combines chewy-crisp cooked bacon with eggs whisked alongside cottage cheese, shredded Colby jack, thawed and drained spinach, diced bell pepper, minced onion, melted butter, flour, black pepper, seasoned salt, and Parmesan cheese. The mixture is poured into a 9" x 13" baking dish and topped with additional cheese, bacon, and bell pepper before baking at 350°F.
Baking produces a firm but moist bake with a savory flavor accented by the smoky bacon, cheesy layers, and mild sweetness from the bell pepper. The spinach adds a subtle vegetal note and texture contrast. The topping of extra cheese and seasoning enhances browning and flavor.
This casserole can be sliced and served warm, making it suitable for a substantial breakfast or brunch dish.
The recipe includes variations like substituting gluten-free flour and suggests that some garnishing with green onion is optional to add freshness at serving.
Ingredients
- 1 pound Bacon divided
- 12 egg large
- 16 ounces Colby jack cheese divided, shredded
- 1 package 10 ounces frozen, chopped spinach, thawed and drained very well (squeeze with paper towels)
- 32 ounces cottage cheese small curd, 4% milkfat
- ¾ cup butter melted and cooled, unsalted
- 1 cup red bell pepper divided, small-diced
- ½ cup yellow onion minced
- ¾ cup all-purpose flour or substitute Bob's Red Mill 1 To 1 Gluten Free Baking Flour
- 1 teaspoon seasoned salt Lawry's brand
- ½ teaspoon black pepper plus more for sprinkling over the top, ground
- ½ cup Parmesan Cheese divided, grated
- green onion optional garnish, chopped
Instructions
- Preheat oven to 350° F. Lightly spray a 9" x 13" pan with nonstick cooking spray.
- Cook bacon using your preferred method, in the oven or on the stovetop, until chewy-crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat.
- In a large bowl, whisk eggs until well combined. Set aside ¼ cup of the chopped bacon, then add the rest to the whisked eggs. Set aside ½ cup of the colby jack, then add the rest to the whisked eggs. Add the spinach, cottage cheese, melted butter, half of the red pepper, and all of the yellow onion. Stir to combine.
- Sprinkle the flour, Lawry's, black pepper, and half of the Parmesan over the egg mixture. Stir to combine.
- Add the egg mixture to prepared 9" x 13" pan. Sprinkle remaining Parmesan over the top, followed by the remaining bacon and red pepper. Finish by sprinkling the remaining colby jack over the top, plus a generous sprinkle of freshly ground black pepper.
- Cover pan (with pan cover or foil) and bake for 40 minutes. Remove cover and bake 20-30 minutes more, or until center is firm. If the top starts to brown more than you like, place the lid back on the pan.
- Remove the pan from the oven and let sit for 15-20 minutes before cutting and serving. The egg bake will have a soft texture, due to the cottage cheese. It will continue to firm up the longer it sits. If desired, sprinkle with chopped green onion before serving.
Notes
- The original version is known as the BSF egg dish, often served at leader brunches.
- Use thawed and well-drained frozen spinach to avoid excess moisture in the bake.
- Cooking bacon until chewy-crisp helps provide textural contrast without being overly hard.
- Optionally garnish with chopped green onion for color and fresh flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 228mg | 76% |
| Sodium | 818mg | 34% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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