This cheesy breakfast egg bake is packed with crispy bacon, fluffy eggs, melty colby jack, and creamy cottage cheese for the most satisfying way to start your morning.
It’s hearty, wholesome, and perfect for feeding a crowd or prepping ahead for easy breakfasts all week long!
Why You’ll Love This Recipe
Loaded with protein and vegetables
Freezer-friendly and easy to reheat
Perfect for holidays, brunch, or meal prep
Creamy, cheesy, and full of texture
What You’ll Need (Ingredient Highlights)
Large eggs – the fluffy base for this savory egg casserole
Bacon – cooked until chewy-crisp and chopped
Colby jack cheese – creamy and melty, a crowd favorite
Frozen chopped spinach – thawed and squeezed dry
Cottage cheese – adds richness and a soft, moist texture
All-purpose flour – for structure (or use gluten-free blend)
Red bell pepper & onion – fresh flavor and color
Parmesan cheese – a final savory topping
Lawry’s Seasoned Salt – for the perfect seasoning blend
Pro Tips Before You Start
Drain the spinach thoroughly by pressing with paper towels—it prevents sogginess.
Use whole milk cottage cheese for the creamiest texture.
Bake covered first, then uncovered to get a golden cheesy top.
Let it rest before slicing so it sets perfectly.
How to Make a Cheesy Bacon Breakfast Egg Bake
Step 1: Preheat and prep
Preheat your oven to 350°F and lightly spray a 9×13-inch pan with nonstick spray.
Step 2: Cook the bacon
Prepare bacon your favorite way—stovetop or oven—until chewy-crisp.
Let cool, then chop into bite-sized pieces.
Step 3: Mix the filling
In a large bowl, whisk the eggs until smooth.
Reserve ¼ cup of chopped bacon and ½ cup of colby jack cheese for topping.
Add the remaining bacon and cheese to the eggs along with the spinach, cottage cheese, melted butter, half of the red pepper, and all of the minced onion. Mix well.
Step 4: Add dry ingredients
Sprinkle flour, seasoned salt, black pepper, and half the Parmesan over the mixture.
Stir until everything is well combined.
Step 5: Assemble the bake
Pour the mixture into your prepared baking pan.
Top with the remaining Parmesan, reserved bacon, remaining red pepper, and the rest of the colby jack.
Finish with a sprinkle of black pepper.
Step 6: Bake covered and then uncovered
Cover the pan with foil or a lid and bake for 40 minutes.
Uncover and bake an additional 20–30 minutes, or until the center is set.
If the top gets too dark, re-cover loosely with foil.
Step 7: Let it rest and serve
Remove from the oven and let the egg bake rest for 15–20 minutes before slicing.
Sprinkle with chopped green onions if desired.
What to Serve It With
Toast or English muffins
Fresh fruit salad
Hash browns or breakfast potatoes
A side of hot sauce or salsa
Variations / Substitutions
Use gluten-free flour to make this GF-friendly
Swap bacon for cooked sausage or turkey bacon
Add chopped mushrooms or zucchini for extra veggies
Use sharp cheddar or Monterey Jack if you prefer
Storage & Leftovers
Fridge: Store slices in an airtight container up to 4 days.
Freezer: Wrap portions and freeze up to 2 months.
Reheat: Warm in the microwave or oven at 325°F until heated through.
FAQs
Can I make this ahead of time?
Yes! Prep and refrigerate overnight, then bake in the morning.
Can I use fresh spinach instead of frozen?
Yes, just sauté it first to reduce moisture and volume.
What can I use instead of cottage cheese?
Ricotta works well, but cottage cheese gives the best soft texture.
Can I leave out the bacon?
Absolutely. It’s still flavorful without it or you can sub in veggie bacon.
How do I know when it’s done baking?
The center should feel firm and not jiggly. A knife inserted should come out clean.
Can I use a different cheese?
Yes! Try shredded cheddar, pepper jack, or a mix of cheeses.
Final Thoughts
This bacon spinach breakfast egg bake is a total comfort dish.
Whether you’re feeding a brunch crowd or just want leftovers for the week, this cheesy, protein-packed casserole hits all the right notes.
Don’t forget to sprinkle with extra green onions for a fresh finish!
Bacon Spinach Egg Bake
Ingredients
- 1 pound bacon divided
- 12 large eggs
- 16 oz shredded colby jack cheese divided
- 10 oz frozen chopped spinach thawed and squeezed dry
- 32 oz small curd cottage cheese preferably 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 gluten-free blend
- 1 tsp Lawry’s Seasoned Salt
- ½ tsp ground black pepper plus extra for topping
- ½ cup grated Parmesan cheese divided
- Chopped green onion optional garnish
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13″ pan.
- Cook bacon until crisp, then cool and chop.
- In a large bowl, whisk eggs.
- Stir in bacon (reserve ¼ cup), spinach, most of the colby jack (reserve ½ cup).
- Cottage cheese, melted butter, red pepper (reserve ½ cup), and onion.
- Sprinkle in flour, Lawry’s, pepper, and half of Parmesan. Mix to combine.
- See full steps with tips & photos → https://wimpysdiner.net/cheesy-bacon-spinach-breakfast-egg-bake/
Notes
