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Bacon–Cheddar Egg Bake

Bacon–Cheddar Egg Bake

Yield

  • Servings: 6
  • Serving size: 1/6 pan
  • Total yield: 9×13 pan

Time

  • Prep: 20 min
  • Cook: 35 min
  • Total: 55 min

Ingredients

  • Eggs, large: 12
  • Heavy cream: 240 ml (1 cup)
  • Bacon: 450 g (16 oz) — cut into 1-inch pieces
  • Sharp cheddar, shredded: 225 g (8 oz)
  • Cottage cheese, 4%: 225 g (1 cup)
  • Onion: 1 medium — diced
  • Bell peppers: 2 — diced
  • Ghee: 1 Tbsp
  • Kosher salt: 1.4 g (½ tsp Diamond Crystal) — divided
  • Black pepper: 1 tsp
  • Garlic powder: 1 tsp
  • Smoked paprika: 1 tsp
  • Chili flakes: to taste — optional

Instructions

1. Heat oven & prep pan

  • Heat oven to 375°F / 190°C. Grease a 9×13 baking dish.

2. Cook bacon

  • Cook bacon until just crisp:
    • In the oven on a baking sheet at 400°F.
      • 5-8 min for precooked bacon.

3. Prepare bacon-veggie mixture

  • Add vegetables to frying pan on medium heat.
    • 1 Tbsp ghee
    • 1 Diced onion
    • 2 Diced bell peppers
  • Remove from heat once onions and bell peppers have softened, 4–5 min.
  • Stir in:
    • 1 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • Chili flakes (if using).
  • Chop the cooked bacon into 1-2" slices.
  • Add the bacon to the pan.
    • Toss to combine.

4. Mix the custard

  • Whisk or blend (lightly) until smooth:
    • 12 Eggs
    • 1 Cup Heavy cream
    • 1 Cup Cottage cheese
    • 1 tsp salt
  • Stir in 4 oz of cheddar.

5. Assemble

  • Fold the bacon and vegetable mixture into the custard.
  • Pour into the prepared baking dish and top with the remaining 4 oz cheddar.

6. Bake

  • Bake 30–35 min until the center is set.
    • Instant-read thermometer should read ≥160°F / 70°C in the middle.

7. Rest & slice

  • Rest 10 min before slicing into 6 hearty portions.

Notes / Make-ahead / Variations

  • For even higher calories: blend in 8 oz cream cheese with the custard for +~130 kcal and +13 g fat per serving.
  • Add veg: 1 cup chopped spinach or kale (drained well) for more volume and micronutrients.
  • Swap options: try Monterey Jack or pepper jack for a creamier, spicier flavor.
  • Salt awareness: bacon and cheddar are salty; if sensitive, reduce total added salt to 1 tsp.

Storage & reheating

  • Fridge: up to 4 days; microwave 60–90 sec per slice.
  • Freeze: wrap slices individually; thaw overnight and reheat gently.

Troubleshooting

  • Center underdone: bake longer in 3–5 min increments until ≥160°F / 70°C.
  • Edges rubbery: reduce bake time slightly or lower oven rack.
  • Too salty: reduce added salt next batch or use low-sodium bacon.

Nutrition

Nutrient Full Recipe Per Serving (1/6 pan)
Calories 4680 780
Protein 258 g 43 g
Fat 396 g 66 g
Carbs 36 g 6 g
Fiber 6 g 1 g
Sugars 18 g 3 g
Sodium 7320 mg 1220 mg