An Oh So Easy To Make Zesty Jalapeño Egg Bake

February 28, 2022

When you are short on time this crustless egg casserole comes together quickly and bakes up fluffy and creamy and tastes utterly divine! It gets its creamy goodness, not from cream or milk, but from the addition of a rather unusual ingredient…cottage cheese. Yes, cottage cheese! Not a fan of cottage cheese? Don’t turn up your nose and scroll on by. This recipe is surprisingly tasty and I promise…you won’t even know that there’s cottage cheese in there.

That’s a bite of creamy delicious zestiness!

Still on the fence about trying this recipe? Not a fan of spicy food? You would think that this egg bake would be very spicy because of the addition of jalapeños and pepper jack cheese, but you would be wrong. The creaminess from the cottage cheese cuts through the spiciness, leaving you with a flavorful, zesty, and creamy smooth treat that you can’t get enough of. If you are worried about the spiciness, just leave off the jalapeño slices before popping it in the oven.

YUM!!!

Alright, let’s get started so we can enjoy this delicious meal already!!! Stttart by preheating oven to 350°F. and greasing an oven safe 2 quart casserole dish with non-stick cooking spray or butter. Set aside.

In the bowl of a stand mixer, beat the eggs on high speed using the whisk attachment. Beat the eggs until they are good and frothy, about 2-3 minutes.

Reduce speed and add flour, baking powder, salt and pepper. Mix until well combined and there are no lumps.

On low speed, the add cottage cheese.

Add shredded pepper jack cheese.

Add the diced jalapeños. 

Once mixture is well combined, pour it into the prepared baking dish.

Optional: For all you spicy lovers, top with slices of pickled jalapeños if desired.

Bake the casserole for 55-65 minutes, or until golden brown along the edges and the center has set and is no longer jiggly when you shake the pan.

Remove casserole from oven and allow it to rest for 10 minutes before cutting into it and serving.

This egg bake is delicious served up as a brunch dish and will feed a hungry crowd. Or serve it up for a light supper with this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons to round out the meal. It’s one of my personal favorite salads!

Trust me on this recipe and make this egg bake, you are going to love it! You will never notice the cottage cheese except that it makes this egg bake extra rich, creamy, and utterly delectable! Ten bucks says you will have seconds!!!

Zesty Jalapeño Egg Bake

Barbara
Zesty but not too spicy, creamy and delectable! This will become your go to breakfast bake. Perfect for feeding a crowd, or as an easy to make light dinner.
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Servings 1 casserole

Equipment

  • 2 qt casserole dish

Ingredients
  

  • 8 large eggs
  • ½ cup flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • ¼ tsp coarse ground pepper
  • 16 oz small curd cottage cheese
  • 3 cups Pepper Jack cheese, grated
  • 4 oz can diced jalapeño, drained
  • sliced pickled jalapeño peppers, for garnish

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 13×9 inch casserole dish with non-stick cooking spray. Set aside.
  • In the bowl of a stand mixer, beat eggs on high speed using the whisk attachment. Beat eggs until they are light and fluffy, about 2-3 minutes.
  • Reduce speed and add flour, baking powder, salt and pepper. Mix until well combined and there are no lumps.
  • On low speed, add cottage cheese, shredded pepper jack cheese and diced jalapeños.
  • Once mixture is well combined, pour it into the prepared baking dish.
  • Top with sliced jalapeño peppers if desired.
  • Bake casserole for 55-65 minutes, or until golden brown along the edges and the center has set and is no longer jiggly when you shake the pan.
  • Remove casserole from oven and allow it to rest for 10 minutes before cutting into it and serving.

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