High Protein Egg Bake with Bacon and Caramelized Shallots
This high-protein egg bake is everything I want in a breakfast casserole. It’s packed with protein, loaded with bacon, spinach, and Gruyère cheese, and has the most incredible texture thanks to a secret ingredient: cottage cheese. Perfect for meal prep, holiday brunches, or feeding a hungry crowd.
So here’s the deal.
We’re making a very delicious egg bake. And we’re adding cottage cheese. Which, yes, cottage cheese adds protein, but I swear y’all, cottage cheese is the key to great egg bake texture. I think Starbucks cracked the code on this one first, by using it in their egg bites, and seriously, it makes for SUCH creamy consistency! If you’re a cottage cheese hater, it is blended into this casserole and I promise you can’t taste it.
I first made this egg bake on Easter and was instantly obsessed. I’m not usually one to be recipe testing on big events or holidays, but I felt pretty confident this would be delish. And it was an absolute winner at my Easter brunch! With a few tweaks over the past several weeks, this egg and croissant bake is going to be my go-to for YEARS to come. I’m obsessed, truly.
Now, on an average weekday or for meal prep, I leave the croissants off, because they’re just not an item I buy often. Instead, I’d eat a slice of this either with or on an English muffin, like an epically delicious breakfast sandwich. BUT. But but but, the croissants are mandatory if you’re making for a special occasion or holiday brunch. Crispy, buttery and delish.
A few tips for the absolute perfect egg bake:
- Be patient with the shallots and make sure they are fully jammy and deeply golden brown.
- Bake your bacon for evenly cooked pieces and less mess. (do this while the shallots are caramelizing and you’re blending up the egg mixture)
- Grate your own cheese. Melts better, tastes better, yum. I recommend Gruyere, but you could use Fontina, Monterey Jack or cheddar cheese.
A slice of this healthy breakfast casserole provides 18 grams of protein, which is a great way to fuel busy mornings. So, go forth! This high-protein breakfast awaits!
What You’ll Need to Make this Egg Bake with Bacon:
- Veggies: Spinach and shallots! You could also use sweet onion. Or feel free to use whatever veggies you like – kale, red bell pepper, zucchini, sweet potatoes, green onion or other fresh herbs.
- Bacon: The preferred breakfast meat at my house is definitely bacon, but feel free to use Italian sausage, turkey sausage, chicken sausage, or ham if you prefer.
- Eggs: I use large whole eggs. I haven’t tried this with egg whites but you could try half whole eggs, half egg whites, if you wanted.
- Cheese: Cottage cheese for a boost of protein and fluffy texture, and Gruyere cheese for flavor and a golden brown top.
- Flavor boosters: Dijon mustard, kosher salt and black pepper enhance the flavors of all the other main ingredients.
- Milk: I use whole milk for richness and tender texture, but use what you have on hand.
- Croissants: Technically optional, I always add the croissants for special occasions.
How to Make this Higher Protein Breakfast Casserole:
Preheat oven to 375°F and grease a 11×13 baking dish with nonstick spray.
Line a baking sheet with foil and bake your bacon for 20-25 minutes, flipping halfway, until crispy.
Cook the shallots in olive oil and butter until deeply golden brown and jammy. Stir in the spinach and cook until wilted.
In a blender, blend the eggs, cottage cheese, Dijon mustard, milk, salt, and pepper until smooth. You could also use an immersion blender.
Layer the shallot mixture, bacon, and half the cheese in the baking dish. Pour the egg mixture over top and gently stir.
Top with croissant pieces, if using, then the remaining Gruyère cheese. Cover with foil and bake for 30 minutes until nearly set.
Remove the foil and continue baking for 8-10 minutes until golden brown and fully cooked through.
Let the breakfast egg bake rest for a few minutes before slicing and serving. Eat it straight up with a hot cup of coffee and serving of fresh fruit, as part of a brunch spread, in a tortilla as a breakfast wrap, or on english muffins for egg sandwiches!
FAQs
Yes. You can assemble the casserole sans croissants the night before, cover, and refrigerate. Add the croissants and remaining cheese the next morning and bake.
Yes. We went to the coast last month and I fully prepared this recipe, let it cool completely, covered tightly with foil and put it in the freezer. When it was time to eat, I took it out of the freezer the night before and then reheated at 300°F oven for 45-60 minutes.
I promise you, friends, you cannot taste it. Blending the cottage cheese into the egg mixture creates a fluffy, creamy texture with no distinct flavor.
Fresh fruit, roasted potatoes, yogurt, cinnamon rolls, lemon poppyseed scones, morning glory muffins or a simple green salad all round out a brunch menu perfectly!
Gimme a bite.
Print
High Protein Egg Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
My go-to egg casserole for busy weekday mornings or special occasions; my daughters even love it as breakfast for dinner. A truly versatile recipe that you’ll come back to again and again!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 shallots, thinly sliced
- 6 oz spinach, roughly chopped (about 4 cups)
- 1lb bacon, cooked and chopped *see note
- 14 eggs
- 1 cup cottage cheese
- 1 tablespoon dijon mustard
- 3/4 cup milk (I use whole)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4–5 oz Gruyère cheese, grated (about 1 heaping cup)
- 6 mini croissants, cubed or 3 large croissants, cubed (optional) *see note
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
2. Heat a large skillet over medium heat for 2-3 minutes to preheat the pan. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted, add 3 thinly sliced shallots, tossing to coat. Cook on medium for 20 minutes until deeply golden brown and jammy. Be patient my friends, this takes a bit but is deliciously worth it. Add the spinach and stir until wilted.
3. In a blender, combine 14 eggs, 1 cup cottage cheese, 1 tablespoon dijon mustard, ¾ cup milk, 1 teaspoon kosher salt and ¼ teaspoon black pepper and blend for several seconds until combined.
4. In your prepared baking dish, layer the shallots and spinach, chopped bacon and half of the Gruyère cheese. Pour the egg mixture over everything and stir gently to combine.
5. Top with croissant pieces, if using, and the remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 8-10 minutes until set and the top is golden brown.
Let sit for 5 minutes, slice and devour!
Notes
Croissants: For my average weekly meal prep, I leave out the croissants and eat a slice of egg bake with a piece of toast or a whole-grain English muffin. But if I’m prepping this for a special occasion or guests, the croissants are a must. I get them from the bakery section of the grocery store.
Bacon: I always bake my bacon. Less mess and turns out perfect every time. Preheat oven to 375°F and line a large baking sheet with foil. Lay bacon flat side by side. Bake for 15 minutes, flip or scooch the bacon pieces apart so they don’t stick together. Bake another 5-10 minutes until your desired doneness. Transfer to a paper-towel-lined plate, then chop and proceed with the recipe! Alternatively, you can chop the bacon while raw and fry it in a large skillet until crispy.
Pan: If you like thicker slices, you can use a smaller-size casserole dish and increase the bake time to 45-50 minutes total.
Make-ahead: Assemble through step four the night before, cover, and refrigerate. Before baking, add the croissant pieces and remaining cheese and bake as directed.
Freezer instructions: You can fully prep and freeze for up to two months. Reheat in a 300°F oven for 45-60 minutes.
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Nutrition
- Serving Size: 1 piece
- Calories: 274
- Sugar: 3.6 g
- Sodium: 665.3 mg
- Fat: 17.7 g
- Carbohydrates: 9.6 g
- Fiber: 0.8 g
- Protein: 18.1 g
- Cholesterol: 253.5 mg
If you love this high-protein egg bake recipe, you’ll love these high-protein breakfasts:
Spinach and sun-dried tomato egg bake
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