INGREDIENTS
- 1 pound bacon divided
- 12 large eggs
- 16 ounces shredded colby jack cheese divided
- 1 package 10 ounces frozen, chopped spinach, thawed and drained very well (squeeze with paper towels)
- 32 ounces small curd cottage cheese – I use 4% milkfat
- ¾ cup unsalted butter melted and cooled
- 1 cup small-diced red bell pepper divided
- ½ cup minced yellow onion
- ¾ cup all-purpose flour – or substitute Bob’s Red Mill 1 To 1 Gluten Free Baking Flour
- 1 teaspoon Lawry’s Seasoned Salt
- ½ teaspoon ground black pepper plus more for sprinkling over the top
- ½ cup grated Parmesan cheese divided
- chopped green onion optional garnish
INSTRUCTIONS
- Preheat oven to 350° F. Lightly spray a 9″ x 13″ pan with nonstick cooking spray.
- Cook bacon using your preferred method, in the oven or on the stovetop, until chewy-crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat.
- In a large bowl, whisk eggs until well combined. Set aside ¼ cup of the chopped bacon, then add the rest to the whisked eggs. Set aside ½ cup of the colby jack, then add the rest to the whisked eggs. Add the spinach, cottage cheese, melted butter, half of the red pepper, and all of the yellow onion. Stir to combine.
- Sprinkle the flour, Lawry’s, black pepper, and half of the Parmesan over the egg mixture. Stir to combine.
- Add the egg mixture to prepared 9″ x 13″ pan. Sprinkle remaining Parmesan over the top, followed by the remaining bacon and red pepper. Finish by sprinkling the remaining colby jack over the top, plus a generous sprinkle of freshly ground black pepper.
- Cover pan (with pan cover or foil) and bake for 40 minutes. Remove cover and bake 20-30 minutes more, or until center is firm. If the top starts to brown more than you like, place the lid back on the pan.
- Remove the pan from the oven and let sit for 15-20 minutes before cutting and serving. The egg bake will have a soft texture, due to the cottage cheese. It will continue to firm up the longer it sits. If desired, sprinkle with chopped green onion before serving.
NOTES
This recipe is an adaptation of one that our friend Jennifer Reinhard served when she and her husband Scott hosted a weekend at their family’s home on the Minnesota North Shore. Jennifer got the original recipe from her mom, who calls it the BSF (Bible Study Fellowship) egg dish because they served it at their leader brunches.
