Cottage Cheese Egg Bake

Ingredients

• 454 g (1 pound), dividedbacon
• 12large eggs
• 454 g (16 ounces), shredded and dividedColby Jack cheese
• 283 g (10 ounces)frozen chopped spinach, thawed and drained very well
• 907 g (32 ounces)small-curd cottage cheese, 4% milk fat
• 170 g (3/4 cup), melted and cooledunsalted butter
• about 150 g (1 cup), small-diced and dividedred bell pepper
• about 80 g (1/2 cup), mincedyellow onion
• about 94 g (3/4 cup)plain flour, or gluten-free 1-to-1 baking flour
• 1 teaspoonseasoned salt
• 1/2 teaspoon, plus more for sprinklingground black pepper
• about 50 g (1/2 cup), grated and dividedParmesan cheese
• to tastechopped spring onion, optional garnish
• as needednon-stick cooking spray

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Lightly coat a 23 × 33 cm (9 × 13-inch) baking pan with non-stick cooking spray.

2. 2

   Cook the bacon

   Cook the bacon by your preferred method, in the oven or on the hob, until chewy-crisp. Transfer it to a plate lined with kitchen paper and leave to cool. Chop into bite-sized pieces, removing any large pieces of fat.

3. 3

   Mix the eggs

   Whisk the eggs in a large bowl until combined. Reserve 1/4 of the chopped bacon and 1/2 cup of the Colby Jack, then add the rest of both to the eggs. Add the spinach, cottage cheese, melted butter, half of the red pepper and all of the onion; stir to combine.

4. 4

   Season the mixture

   Sprinkle the flour, seasoned salt, 1/2 teaspoon black pepper and half of the Parmesan over the egg mixture. Stir until combined.

5. 5

   Fill the pan

   Transfer the mixture to the prepared pan. Scatter the remaining Parmesan over it, followed by the reserved bacon and red pepper. Finish with the reserved Colby Jack and a generous sprinkling of freshly ground black pepper.

6. 6

   Bake until set

   Cover the pan with its lid or foil and bake for 40 minutes. Uncover and bake for a further 20–30 minutes, until the centre is firm. If the top browns more than you prefer, cover the pan again.

7. 7

   Rest and serve

   Take the pan out of the oven and leave it to stand for 15–20 minutes before cutting and serving. The cottage cheese gives the bake a soft texture, and it will firm up further as it rests. Add chopped spring onion before serving, if desired.

What is a cottage cheese egg bake?

This is a savoury American-style breakfast casserole: eggs and cottage cheese are mixed with vegetables, bacon and cheese, then baked in a large dish. Egg casseroles are a familiar choice for brunch gatherings because they can be portioned and served from the pan.

Here, cottage cheese keeps the centre soft, while spinach, pepper and onion add colour and savoury flavour. The bacon and melted cheese make it substantial enough to serve as the main dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 27g protein, 17g carbs, 34g fat.

The eggs and cottage cheese provide much of the protein, while bacon and the cheeses contribute protein and fat. Flour and the vegetables supply most of the carbohydrates, with butter, bacon and cheese adding substantial fat. Serve a slice with fresh fruit or salad for a brighter, more balanced plate.

Drain the spinach well

Thawed spinach holds a surprising amount of water, which can make the finished bake wetter. Squeeze it thoroughly with paper towels, as the method specifies, before stirring it in.

Break up any compressed clumps so the spinach is distributed through the egg mixture rather than collecting in one spot.

Keep the cottage cheese

Small-curd cottage cheese is mixed directly into the eggs; it is not meant to disappear into a completely smooth batter. Its moisture contributes to the tender, soft texture mentioned in the method.

The recipe uses cottage cheese with 4% milk fat. Choose a similar style if you want to stay close to the version described.

Reserve toppings before mixing

Set aside the specified bacon and Colby Jack before adding the rest to the bowl. This gives the top distinct patches of bacon and a cheesy finish rather than mixing every ingredient into the centre.

The red pepper and Parmesan are also divided between the mixture and the topping. Keep those portions separate as you work through the recipe.

Check the centre, not just the top

After the covered 40-minute bake, remove the cover and continue for 20–30 minutes. The useful cue is a firm centre; the exact finishing time within that range can depend on your oven and pan.

If the surface is browning faster than you want, put the cover back on. Allow the bake to rest for 15–20 minutes so it can settle and firm up before slicing.

Serve it for brunch

The recipe makes 16 portions, so it suits a shared breakfast or brunch table. A fresh fruit salad or a crisp green salad makes a simple contrast to the rich, cheesy bake.

For a more complete plate, add bread or toast and something fresh alongside it. Finish with spring onion if you like a mild, savoury garnish.

Recipe notes & tips

• Squeeze the thawed spinach very well before adding it.
• Let the melted butter cool before mixing it with the eggs.
• Reserve the topping portions before combining the ingredients.
• Cover the pan if the top browns too quickly during baking.
• Rest the bake for the full 15–20 minutes before cutting.
• Use a sharp knife to portion the bake neatly.

Variations

• Gluten-free flour: Use a 1-to-1 gluten-free baking flour in place of the plain flour, as suggested in the ingredient list.
• Meat-free: Leave out the bacon and keep the spinach, peppers and cheeses for a vegetarian version.
• Extra herbs: Stir chopped chives or parsley into the egg mixture for a fresh herbal note.
• Different cheese: Replace some of the Colby Jack with another good-melting cheese.
• More vegetables: Add a little extra diced pepper, keeping in mind that additional vegetables may make the centre softer.

Common mistakes to avoid

• Wet spinach: Excess water can leave the bake loose; squeeze the thawed spinach thoroughly before using it.
• Skipping the reserved toppings: Mixing everything in removes the separate topping; set aside the bacon, Colby Jack, pepper and Parmesan portions first.
• Over-browning the top: Cover the pan again if the surface gets darker than you like before the centre is firm.
• Cutting too soon: The centre is soft straight from the oven; wait 15–20 minutes so it can firm up.
• Using hot butter: Very warm butter can affect the egg mixture; let it cool after melting before adding it.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat portions in the microwave or in a covered oven-safe dish until hot throughout.

Frequently asked questions