Can I make this high-protein egg bake ahead of time?

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.

Can I freeze this cottage cheese egg 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 hate cottage cheese; can I use something else?

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.

What should I serve with this bacon and egg bake?

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!

High Protein Egg Bake with Bacon and Caramelized Shallots

Name: High Protein Egg Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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; ¾ cup milk (I use whole); 1 teaspoon kosher salt; ¼ 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

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
¾ cup milk (I use whole)
1 teaspoon kosher salt
¼ 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

Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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.
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.
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.
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