Cottage Cheese Egg Bake
This delicious cottage cheese egg bake combines basic ingredients like homemade cottage cheese, farm fresh eggs and monterey jack cheese into a high-protein breakfast bake that is perfect for breakfast or brunch.
Ingredients
- 12 eggs
- ½ cup flour
- ½ teaspoon salt
- 4 cups shredded cheese
- 2 cups cottage cheese
- ½ cup melted butter
- 2 cans chopped green chilies 4 oz each, optional
- ½ teaspoon jalapeno powder optional
Instructions
- In a large mixing bowl, combine the eggs and mix until well beaten.
- Add the flour, baking powder, and salt and mix well.
- Shred the cheese, and add it to the egg mixture with the cottage cheese, melted butter and green chilies if using.
- Pour into a greased 9” x 13” baking dish and bake uncovered at 350 degrees for 40 to 50 minutes or until the center is set and edges are golden brown.
- Slice and serve warm with sourdough toast.
- Store leftover egg bake in an airtight container for up to a week in the refrigerator.
Notes
Tips
- This can be mixed up ahead of time and stored in the refrigerator in an airtight container. Then just pour into your baking dish when it’s time to bake.
- Feel free to add different kinds of additions to this casserole, green onions, sun-dried tomatoes, green peppers, baby spinach or even hashbrowns are excellent choices.
- I’ve used different kinds of cheese in this recipe and its all been good. Mozzarella, cheddar, or even pepper jack cheese gives this egg bake a wonderful flavor.
- I always grate my own homemade cheese, but if I were using storebought cheese, I would still grate my own to avoid all the nasty non-caking ingredients they add to shredded cheese from the grocery store.
- If I don’t have green chilies on hand, I will just use some jalapeno powder that I always keep in my pantry. In the summer, if I have extra jalapenos, I dehydrate them, then blend into a fine powder (be careful not to breathe it in). This is a great way to preserve jalapenos and be able to add them to any dish all year long. I usually only use ½ teaspoon of the dried jalapenos, as a little bit goes a long ways.
