This egg bake recipe is very simple yet it serves as a great variation from your typical breakfast eggs. It’s cheesy, rich and filling. But the best part? You can easily reheat the leftovers and eat it throughout the week. You have to try this recipe!
As much as I love to cook and experiment in the kitchen, I don’t have the time to spend hours preparing meals every single day. I like to have food readily available that I can easily reheat or just grab-and-go. That is how I stumbled upon this egg bake. I often make it on Sundays and then have it for two or three days during that week for breakfast. It’s not just delicious, it also saves me some time in the mornings.
Most of the ingredients used in this dish are simple items that most of us always have at home. I have tried several variations in the past and they’re all really good; mushrooms, potatoes, tomatoes, spinach, ham and sausage also work well in this dish. Whether you like to prepare your meals in advance or you’re simply looking for a new breakfast (perhaps even dinner) idea, consider trying out this recipe!
Here are some tips to ensure the best results:
- Buy a block of natural (real) cheese; avoid the food colorings and artificial ingredients.
- Dice your bacon while it’s still frozen and cook until it’s nice and crispy.
- Feel free to add whatever vegetables and herbs that you like.
- Do not skip the water bath; it really helps to keep the egg bake soft.
- Leftovers? Reheat in the oven at 350F for 10-15 minutes or microwave for 60-90 seconds.
Ingredients
- 6 eggs
- 3/4 cup chopped bacon
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/4 cup cottage cheese
- 3.5 oz block of natural cheddar cheese
- 1/2 tablespoon of butter
- 1 teaspoon of salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Equipment
- Blender
- 1 baking dish (9×6) for the egg bake
- 1 larger baking dish for the water bath
Instructions
- Cut the cheese into small cubes.
- Blend the cheese, eggs, cottage cheese, salt and pepper until fully combined.
- Preheat the oven to 325F and fill the large baking dish halfway with water (at room temperature). Set baking dish aside.
- Lightly grease all sides and bottom of the small baking dish with butter. Set aside.
- Dice the onion, bell pepper and bacon. Sauté on medium heat until onion is translucent and bacon is crispy. This should take about 5-7 minutes.
- Place the small baking dish into the larger one filled with water.
- Pour the egg mixture and the sautéed vegetables and bacon into the small baking dish. Mix everything well together.
- Bake for 40-45 minutes. The outer layer of the egg bake should be golden brown and a knife inserted in the middle should come out clean.
- Let it cool for 10 minutes and then dig in. Enjoy!
This egg bake pairs well with:
- Bread, biscuits or croissants
- Hash brown
- Fresh salad
- Fresh fruit