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+ servings

The BEST Egg Bake

This is honestly one of the best egg bakes I've ever had. It's filled with three kinds of cheese, spinach and a special ingredient...jalapeno!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Cuisine: Gluten-Free
Servings: 8 People
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  • 10 Eggs
  • ¼ Cup Unsifted Flour - Such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • ¼ Cup Butter - Melted
  • 1 Package Frozen Chopped Spinach - Thawed (most packages are about 10 ounces)
  • ½ White Onion - Minced
  • 1 Medium Jalapeño - Finely Chopped (leave out the seeds if you don't want the heat)
  • 1 Cup Nonfat Cottage Cheese
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • (Optional) Slivered Almonds or Green Onions - For garnish


  • Preheat oven to 400 degrees Fahrenheit.
  • Beat eggs in a large bowl.
  • Mix in flour, baking soda, salt, and pepper.
  • Add spinach and all other ingredients (including melted butter). Mix well.
  • Pour egg mixture into a 9x13 inch baking dish. Place in oven and bake for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 30-40 minutes until top is golden brown and it is bubbling along the edges.
  • Let cool slightly, slice, and enjoy!


  • This is a great one to make the night before and store in a gallon ziplock bag. Then pour the mixture into a baking dish the morning of!
  • I highly suggest wearing gloves when cutting the jalapeño. The oil from the pepper could really burn your eyes if you accidentally touch your eyes after cutting it!
  • You can sprinkle the finished egg bake with slivered almonds or green onions for garnish.