Cottage Cheese Egg Bake With Turkey Bacon – A Simple, Protein-Packed Breakfast

This Cottage Cheese Egg Bake with Turkey Bacon is the kind of breakfast that makes mornings easier. It’s creamy, savory, and full of protein, yet light enough to keep you energized. You can prep it ahead, bake once, and enjoy slices all week.

Whether you’re feeding a family or just want a reliable meal prep option, this one hits the mark. No fancy steps, no hard-to-find ingredients—just wholesome, everyday food that tastes great.

Why This Recipe Works

This dish brings together simple ingredients that do a lot of heavy lifting. Cottage cheese melts into the eggs, adding a creamy texture and extra protein without making the bake heavy.

Turkey bacon delivers smoky flavor with less fat than regular bacon, so the dish feels satisfying without being greasy. A handful of veggies adds color, freshness, and nutrients, while shredded cheese ties everything together. It bakes into clean slices, making it perfect for meal prep, brunch, or a quick reheat-and-eat breakfast.

Shopping List

• Eggs: 10 large
• Cottage cheese: 1 cup (small curd preferred)
• Turkey bacon: 6–8 slices
• Shredded cheese: 1 cup (cheddar, Monterey Jack, or mozzarella)
• Milk or half-and-half: 1/3 cup
• Vegetables: 1 small onion (or 3 green onions), 1 bell pepper, 1 cup baby spinach
• Fresh herbs (optional): chives, parsley, or basil
• Seasonings: 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, pinch of red pepper flakes (optional)
• Olive oil or cooking spray

Step-by-Step Instructions

1. Preheat and prep the pan. Heat your oven to 350°F (175°C).

   Grease a 9×9-inch or 8×10-inch baking dish with cooking spray or a light coat of olive oil. A glass or ceramic dish works best for even baking.

2. Cook the turkey bacon. In a skillet over medium heat, cook the turkey bacon until lightly crisp at the edges, about 5–7 minutes. Transfer to a cutting board and chop into bite-size pieces. Don’t overcook—it will bake again in the oven.
3. Sauté the vegetables. In the same skillet, add a drizzle of oil if needed.

   Sauté the onion and bell pepper with a pinch of salt for 3–4 minutes, until slightly softened. Stir in the spinach and cook just until wilted, 30–60 seconds. Remove from heat and let cool slightly.

4. Mix the egg base. In a large bowl, whisk the eggs, milk, salt, pepper, garlic powder, and red pepper flakes (if using).

   Whisk until the mixture looks uniform and lightly frothy.

5. Add cottage cheese and shredded cheese. Fold in the cottage cheese and half of the shredded cheese. The cottage cheese adds moisture and body—no need to blend it smooth.
6. Layer and assemble. Spread the sautéed vegetables and chopped turkey bacon evenly in the prepared baking dish. Pour the egg mixture over the top.

   Sprinkle the remaining shredded cheese over everything. Add chopped herbs if you like.

7. Bake. Place the dish on the middle rack and bake for 28–35 minutes, until the center is just set and a knife comes out clean. The top should look lightly golden and puffed.
8. Rest and slice. Let the egg bake rest for 5–10 minutes before slicing.

   This helps it firm up and makes cleaner squares.

9. Serve. Enjoy warm on its own or with hot sauce, salsa, or a spoonful of Greek yogurt. It pairs well with a simple green salad or fruit.

How to Store

• Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
• Reheat: Microwave individual slices for 45–60 seconds, or warm in a 325°F oven for 8–10 minutes.
• Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Portion into single-serve containers so breakfast is grab-and-go.

Health Benefits

• High in protein: Eggs, cottage cheese, turkey bacon, and shredded cheese work together to keep you full and support muscle recovery.
• Lower in fat than traditional bakes: Turkey bacon and cottage cheese cut down on saturated fat compared to pork bacon and heavy cream.
• Rich in nutrients: Eggs provide choline, B vitamins, and selenium; veggies add fiber, vitamin C, and antioxidants.
• Balanced energy: Protein and healthy fats help steady your appetite and energy through the morning.

What Not to Do

• Don’t skip the pan grease. Eggs stick easily.

  A quick spray or oil coat saves your bake and your cleanup.

• Don’t add too many wet veggies raw. Tomatoes, mushrooms, and zucchini release water. Sauté them first or pat dry to avoid a watery bake.
• Don’t overbake. Overcooked eggs turn rubbery. Pull it when the center is just set and the edges are lightly browned.
• Don’t over-salt. Cheese and turkey bacon are already salty.

  Taste your cooked vegetables and adjust gently.

• Don’t slice immediately. A short rest helps the structure set and keeps slices neat.

Recipe Variations

• Veggie-loaded: Add mushrooms, diced zucchini, or broccoli florets. Sauté first to remove moisture.
• Spicy Southwest: Use pepper jack cheese, add a small diced jalapeño (seeded) and 1/2 teaspoon chili powder, and serve with salsa and avocado.
• Mediterranean: Swap cheddar for feta, add cherry tomatoes (halved and roasted), olives, and baby spinach. Finish with fresh oregano.
• On-the-go muffins: Pour the mixture into a greased muffin tin and bake at 350°F for 18–22 minutes.

  Great for portion control.

• Dairy tweak: Use ricotta instead of cottage cheese for a silkier texture. For lactose sensitivity, choose lactose-free cottage cheese and cheese.
• Herb garden: Stir in chopped dill, chives, and parsley for a fresh, bright flavor.
• Gluten-free and low-carb: The base recipe already fits both. Just confirm your turkey bacon and seasonings are gluten-free if needed.

FAQ

Can I use egg whites instead of whole eggs?

Yes.

Replace each whole egg with 2–3 tablespoons of liquid egg whites. For better texture and flavor, keep 2–3 whole eggs in the mix and use whites for the rest.

Do I have to cook the turkey bacon first?

It’s best to cook it briefly. Turkey bacon improves in flavor and texture when browned, and pre-cooking helps prevent a soggy bake.

Can I make this the night before?

You can assemble the mixture in the dish, cover, and refrigerate overnight.

Add 3–5 extra minutes to the bake time if going straight from the fridge, or let it sit at room temperature for 15 minutes before baking.

Why is my egg bake watery?

Excess moisture usually comes from raw high-water vegetables or underbaking. Sauté veggies first, drain any liquid, and bake until the center is set. Let it rest before slicing.

What’s the best cheese to use?

Cheddar gives a bold, classic flavor.

Monterey Jack melts smoothly. Mozzarella is mild and stretchy. A blend works well, too.

Can I add cooked potatoes?

Absolutely.

Fold in 1 to 1 1/2 cups of cooked, diced potatoes or hash browns. Make sure they’re dry and lightly browned for the best texture.

How do I keep the top from over-browning?

If it browns too quickly, tent the dish loosely with foil for the last 5–10 minutes. Keep the foil elevated so it doesn’t stick to the cheese.

What size pan should I use?

A 9×9-inch dish gives a thicker slice and may need the full bake time.

A 9×13-inch dish will be thinner and may cook faster—start checking at 22–25 minutes.

In Conclusion

This Cottage Cheese Egg Bake with Turkey Bacon is simple, hearty, and versatile. It checks the boxes for meal prep, busy mornings, and casual brunches with friends. With a creamy egg base, smoky turkey bacon, and a handful of veggies, it’s a dependable breakfast you’ll actually look forward to.

Keep it classic or mix in your favorite flavors—either way, you’ll have a warm, satisfying slice ready whenever you are.