Don’s Fluffy Egg Bake

Ingrédients

6 eggs

1 pint cottage cheese

1 cup shredded Monterey Jack (or other) cheese(s). I like Gruyère best for this or a combination.

1 cup milk

1 cup Bisquick

1/4 cup diced green chilis (small can, drained)

1/4lb butter (melted). I generally skip this but generously butter the Pyrex baking dish. Using like 1/2 stick of butter total even if you double the recipe which I suggest doing anyway!

Instructions

Combine all ingredients and bake at 350 degrees for 40 minutes. If it’s not cooking fast enough or browning on the top, I’d kick up the temperature to 375 and then maybe even up to 400 at the end to get it nice and golden on the top. It should not be jiggly or wet in the center.

Let rest 10 minutes or so to set. Can be made ahead and reheated. Slice into squares or rectangles and serve.

Can garnish with chives or parsley if desired.

Notes

This recipe came from Don, the original owner of The Golden Bull restaurant in Santa Monica Canyon before it was sold to new owners in 2019 and renovated.

*Note 6/15/25: I like to double this recipe but put it in a single 9x12 Pyrex baking dish. I highly recommend incorporating grated Gruyere as a secondary cheese. You can use pretty much any cheeses in this recipe though it calls for Jack. I have used grated cheddar which adds a delicious bite and mozzarella which is very melty, and I think Swiss would be really good but haven’t tried it yet **Additional note: do not try to add veggies or meats to this recipe. It is best plain because they weigh down the batter.