Ingredients
- 12-16 large Eggs
- 1 lb Monterey Jack Cheese grated
- 1 pint Small Curd Cottage Cheese
- 1/2 cup All-Purpose Flour
- 1 tsp Baking Powder
- 2 cups Chopped Accoutrements Meat, mushrooms, peppers, etc.
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the butter in a 9x13 ceramic pan and let it melt in the oven during the preheating process to create a non-stick base.
- In a large stainless steel mixing bowl, crack the 12-16 eggs and beat them gently with a whisk or fork until the yolks and whites are fully incorporated.
- Stir in the pound of grated Monterey Jack cheese and the entire pint of small curd cottage cheese until the mixture is thick and evenly combined.
- Slowly add the 1/2 cup of flour and 1 tsp of baking powder, whisking thoroughly to ensure no large flour clumps remain, as these will cause dry spots.
- Fold in the 2 cups of your chosen accoutrements (meat or vegetables) using a spatula, ensuring they are distributed evenly throughout the batter.
- Carefully remove the hot, buttered pan from the oven and pour the egg mixture in. Bake at 400°F for exactly 15 minutes to initiate a high-heat rise.
- Lower the oven temperature to 350°F (175°C) and continue baking for 20-30 minutes. The dish is done when the top is golden and the center is set.
- Remove from the oven and allow the dish to rest for 10-15 minutes. This cooling period is essential for the structure to firm up before slicing.
Nutrition
Notes
Recipe Notes
- The Fit Flour Swap: For an even higher protein-to-carb ratio, swap the all-purpose flour for Fit Flour. This is my favorite way to "lean out" the dish without losing the structure. Use code BAKEDLEAN for 10% off your order!
- Temperature Shocking: Starting the bake at 400°F is critical. It activates the baking powder instantly, creating the iconic "soufflé" lift. Lowering it to 350°F for the remainder of the time ensures the center of the 16 eggs cooks through without burning the exterior.
- Moisture Control: If you are using "watery" accoutrements like mushrooms, spinach, or zucchini, you must sauté them first to cook off the liquid. Excess moisture will release during the bake and cause the egg base to separate or become "soupy."
- Precision Macros: Use your Digital Kitchen Scale to weigh your 1lb of Monterey Jack cheese. Volumetric "cup" measurements for cheese can vary by up to 30% depending on how finely it is grated, which can throw off your calorie tracking.
- Ceramic vs. Glass: I highly recommend using a Ceramic Baking Dish over glass. Ceramic holds heat more steadily and distributes it evenly, preventing that "rubbery" bottom texture that often happens in glass-baked egg dishes.
- The Resting Period: Do not slice this immediately! Letting the dish rest for 10–15 minutes after it comes out of the oven allows the steam to settle and the internal structure to firm up, ensuring you get perfect, clean slices.