Cottage Cheese Egg Bake Recipe That’s Light and Fluffy
Cottage cheese egg bake recipes offer a protein-packed breakfast option with minimal prep time. Smart chefs are mixing up their morning routine with this creamy, fluffy delight.
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Ingredients
- 12 large eggs
- 32 ounces (907 grams) small curd cottage cheese (4% milkfat recommended)
- 1 pound (454 grams) bacon (cooked and chopped)
- 16 ounces (454 grams) shredded Colby Jack cheese (divided)
- 1/2 cup (50 grams) grated Parmesan cheese (divided)
- 1 package (10 ounces/283 grams) frozen chopped spinach (thawed and drained well)
- 1 cup (150 grams) small-diced red bell pepper (divided)
- 1/2 cup (75 grams) minced yellow onion
- 1 teaspoon Lawry’s Seasoned Salt
- 1/2 teaspoon ground black pepper (plus extra for sprinkling)
- 3/4 cup (170 grams) unsalted butter (melted and cooled)
- 3/4 cup (90 grams) all-purpose flour (or gluten-free substitute, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- Chopped green onion
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