Bacon Cottage Cheese Egg Bake

Jun 9

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings: 8

Preheat Oven: Set your oven to 425°F (220°C).
Cook Bacon: Place the bacon in a single layer on a sheet tray lined with foil or parchment paper. Sprinkle the chopped onions over the bacon. Bake for 15 minutes or until the bacon is crispy. Once done, reduce the oven temperature to 350°F (175°C).
Prepare Egg Mixture: While the bacon cooks, blend the eggs, cottage cheese, flour, half of the shredded Gruyere cheese, salt, pepper, and red pepper flakes in a blender. Blend for 45-60 seconds until smooth and fully combined.
Dice Bacon: Once the bacon is done and cool enough to handle, crumble or dice it into small pieces.
Assemble Casserole: Pour the egg mixture into an 8x10 inch or similar sized oven-safe dish. Sprinkle the bacon and onions over the top. Stir gently to distribute evenly.
Top and Bake: Sprinkle the remaining shredded Gruyere cheese on top. Bake at 350°F (175°C) for 45 minutes or until the center is just set. The center should be slightly firm and jiggle like Jello when gently shaken.
Cool and Serve: Allow the egg bake to cool for a few minutes before slicing and serving.

Notes

8x10 inch pan: 45 minutes
9x11 inch pan: 30-35 minutes
9x9 inch pan or 9-inch round or cast iron: 30-40 minutes
Muffin tins: 25-30 minutes
9x13 inch pan: 20-25 minutes
Check for doneness by gently jiggling the dish. The center should have a slight wobble but feel mostly solid.

Cheese Substitutions: If Gruyere is unavailable, use white cheddar, Parmesan, an Italian blend, pepper jack, or mozzarella.

Nutritional Facts (per serving)

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