I am a morning person – – – – – please don’t hate me! I think this “morning disorder” comes from an intense need and/or desire to have some alone-time before starting a busy day. I light a candle, pour a mug of coffee, pull out my Bible and journal, and get lost in the silence for an hour, or so.
But then it happens: HUNGER. and PEOPLE. and a sense of URGENCY to begin tackling things on my to-do list.
I don’t always have the foresight to prepare an egg bake the night before. But sending my people out into the world with a protein-packed, homemade breakfast is more important than the convenience of pouring them a bowl of cereal and pushing them out the door.
Using ingredients from my refrigerator, this egg bake mixes together in less time than it takes my super-incredible wall oven to preheat to 350℉. It is so empowering to multi-task in the morning!
Don’t freak out about the cottage cheese in this recipe. It adds a ton of protein and moisture, but your people will never know it’s there. It seems like the curds just melt into amazing creaminess as the dish bakes.
Eggs and cheese are best buds, and this dish is their happy trysting place. I typically use two different kinds of cheese — one to stir in with the eggs to bake into wonderful gooeyness, and one cheese to sprinkle on top to remind my people how much I love them. My favorites are smoked gouda, gruyere, and cheddar, but you do you!
Just a reminder for baking: when a recipe says to bake a dish at 350℉, or 325℉ for a dark pan, PAY ATTENTION. Dark pans absorb heat quicker than light pans, and scorched eggs are disgusting. It is also wise to check doneness a few minutes earlier than the recipe states for the same reason.
This recipe also includes arrowroot powder. There is so little arrowroot powder that you likely won’t benefit from it’s nutritional qualities, but it does aid in thickening without the grittiness and gloppiness of flour.
Egg bakes reheat beautifully, but I’ve honestly never had enough leftovers to try freezing, which is another hallmark of egg dishes. This makes an 8×8″ pan that we cut into 9 pieces. However, many mornings I will eat two of those pieces . . . . . . . . . . . . . because I am a morning person. 😄
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Simply the Easiest Egg Bake
- Total Time: 40 minutes
- Yield: 6 1x
Description
Stirs together in less time than preheating the oven, with ingredients from the refrigerator
Ingredients
8 eggs
1 1/2 cups shredded cheese, divided (or two different varieties)
1 cup cottage cheese
1 Tbsp arrowroot powder
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
Instructions
Preheat oven to 350℉, or 325℉ for a dark pan
Put butter into an 8×8″ pan, and place in oven just until butter is melted. Tip pan around so the butter covers every interior surface, or use a pastry brush.
In a bowl, whisk together eggs, cottage cheese, 1 cup shredded cheese, salt and pepper. Sprinkle arrowroot powder over the surface and whisk in. Pour into buttered pan.
Bake for 25 minutes. Top with remaining 1/2 cup cheese and bake until set, about 5-8 minutes.
Notes
Be creative with your choice of cheese! Try black truffle cheese, pepperjack, or garlic & herb cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
