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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Egg Bake

  • 10 eggs
  • 1/2 cup flour
  • 1 stick (8 tbsps) melted butter
  • 3 finely chopped green onions or equivalent amount of fresh chives
  • Salt & pepper to taste
  • 1 pint cottage cheese
  • 1 lb. grated Swiss cheese

Preheat oven to 325 degrees F.

Prepare an 8x8 glass baking dish by greasing it or coating it with cooking spray.

In a mixer, gently beat the 10 eggs until yolks and whites are thoroughly incorporated.

Slowly add 1/2 cup of flour and beat until the mixture is smoothe.

Add the melted butter, chives, salt, and pepper.

Add the cottage cheese.

Slowly add the grated Swiss cheese. Stir until the mixture is consistent.

Pour into baking dish and bake for 40 minutes to 1 hour--until mixture is set completely.

Makes 9 generous pieces.

Serve with salsa.

About this recipe

This recipe is a very popular breakfast dish at the High Mountain Lodge. It is based on a recipe in The Marican Countrey Inn and Bed & Breakfast Cookbook, Vol. II by Kitty and Lucian Maynard (Nashville: Rutledge Hill Press, 1990) entitled "Baked Eggs by Gail" (92).


The original recipe called for Gruyère Cheese and crumbled bacon, making it more "quiche-like."

Different cheeses can subtly change the flavor. One of our favorites is finely-chopped basil and fontina cheese for an Italian twist. Diced Italian sausage can make this a nice brunch dish, as well.

Drained and finely-diced tomatoes can be added for a splash of color. We prefer canned tomatoes because they frankly taste better than the store-bought fresh tomatoes we can obtain. However, if you have a farmer's market nearby, simply peel, seed, and juice the fresh ones.

Think of this recipe as a canvas that you can add additional ingredients to to dress it up.

This recipe can be made gluten-free simply by omitting the flour. Alternately, a gluten-free flour such as rice flour can be substituted. If using rice flour, moisten it before using it; this removes some of the coarse texture.

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