Bacon-Cheddar Egg Bake

Time

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

Servings: 6
Pan: 9×13-inch baking dish
Serving: 1 square (about 4×6 in) (220 g / ~8 oz)

Ingredients

• Eggs: 12 — large
• Heavy cream: 240 ml (1 cup)
• Bacon: 450 g (16 oz) — cut into 1-inch pieces
• Sharp cheddar: 225 g (8 oz) — shredded
• Full-fat cottage cheese: 225 g (1 cup)
• Onion: 150 g (1 medium) — diced
• Bell peppers: 300 g (2 medium) — diced
• Ghee: 1 Tbsp
• Kosher salt: 1.4 g (½ tsp Diamond Crystal)
• 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 450 g (16 oz) bacon until just crisp:
  • In the oven on a baking sheet at 400°F.
    • 5–8 min for precooked bacon.
    • 14–22 min for raw bacon, depending on thickness.

3. Prepare bacon-veggie mixture

• Add vegetables to frying pan on medium heat.
  • 1 Tbsp ghee
  • 150 g (1 medium) diced onion
  • 300 g (2 medium) 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
  • 240 ml (1 cup) heavy cream
  • 225 g (1 cup) full-fat cottage cheese
  • 1.4 g (½ tsp Diamond Crystal) kosher salt
• Stir in about half of 225 g (8 oz) sharp cheddar.

5. Assemble

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

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.
• Pan size when scaling: Base recipe fits a 9×13-inch pan. About ±25% scale usually still works in 9×13 with bake-time adjustment; larger batches should use two pans (or a larger pan) and keep batter depth similar.

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 square (about 4×6 in) or 220 g / ~8 oz)
Calories	5526	921
Protein	333.6 g	55.6 g
Fat	430.8 g	71.8 g
Carbs	64.8 g	10.8 g
Fiber	10.8 g	1.8 g
Sugars	36 g	6 g
Sodium	11448 mg	1908 mg

See nutrition details