Cottage Cheese Egg Bake Casserole
A fluffy, savory egg casserole made with cottage cheese for incredible protein and moisture. It's simple to assemble, bakes to golden perfection, and is perfect for feeding a crowd or weekly meal prep.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Medium skillet
- Chef's knife and cutting board
Ingredients
- 10 large eggs
- 2 cups full-fat cottage cheese small or large curd, 4% milkfat recommended for best texture
- 2 cups shredded cheese divided; use a blend like cheddar and Monterey Jack
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp unsalted butter melted, plus more for greasing
- 1 medium onion diced (about 1 cup)
- 1 medium red bell pepper diced
- 2 cups packed fresh spinach roughly chopped
- 6 slices cooked bacon chopped (optional, can substitute cooked sausage or ham)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or non-stick spray. This ensures your beautiful casserole releases cleanly after baking.
- In a large mixing bowl, whisk the eggs until they are completely uniform and no streaks of white remain. This is crucial for an even, fluffy texture. To the eggs, add the cottage cheese, 1 1/2 cups of the shredded cheese, flour, baking powder, salt, pepper, and melted butter. Whisk vigorously until the mixture is well combined and mostly smooth.
- Heat a medium skillet over medium heat. Add a drizzle of oil and sauté the diced onion and bell pepper with a pinch of salt until softened, about 5-7 minutes. Add the chopped spinach and cook just until wilted, about 1-2 minutes more. Remove from heat and let cool for a few minutes.
- Stir the sautéed vegetable mixture and the chopped bacon (if using) into the egg and cottage cheese batter. Pour the entire mixture into your prepared baking dish. Spread it evenly with a spatula. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Bake in the preheated oven for 40-45 minutes. You'll know it's done when the center is firmly set (no jiggle), the top is a beautiful golden brown, and a knife inserted near the center comes out clean. Let the casserole rest for 10 minutes before slicing and serving.
Notes
Chef's Tips:
• Letting the casserole rest for 10 minutes after baking is non-negotiable. It allows the structure to set for clean slices.
• Avoid overmixing after adding the flour, as it can lead to a slightly tougher texture.
• Serve with a dollop of salsa, sour cream, or hot sauce for an extra flavor boost.
Food Safety:
• Ensure eggs are cooked until the center reaches 160°F (71°C) for safety.
• Refrigerate leftovers within 2 hours of baking.