We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Creamy bacon and egg casserole topped with cheese - perfect for brunch or an easy supper!
On my Facebook page, I recently asked my readers what kind of recipes they would like from me. I am interested in knowing what my readers want! Many of you said you would like easy supper ideas. Now, I know an egg dish doesn't necessarily make you think of supper, but my family loves having breakfast for supper.
Another item mentioned was ease of preparation. I have that one covered with this recipe! All you need is your blender! Or, if you do not have a blender, a bowl and a good hand mixer will work. One bowl and done! As a mom, (who already has so many things to do), that sounds great!
Another bonus is that this recipe does not require any special ingredients, and it is also budget friendly! Packed with protein and hearty flavor, this is something you can feel good about serving your family.
I baked my casserole in an iron skillet, but you could also use an 8x8 Pyrex dish. Keep in mind that the different size may require a slightly adjusted baking time. You will know your casserole is finished when it is set in the middle.
[clickToTweet tweet="Creamy bacon and egg casserole topped with cheese - perfect for brunch or an easy supper!" quote="Creamy bacon and egg casserole topped with cheese - perfect for brunch or an easy supper!"]
What you will need for this recipe:
2 Cups Cottage Cheese
6 eggs
1 Teaspoon Garlic Powder
½ Teaspoon Black Pepper
¼ Teaspoon Thyme
1 Teaspoon Salt
¼ Cup Diced Onion
½ Cup Bacon Pieces
1 Cup Frozen Spinach
1 ¼ Cups Shredded Cheese
This dish is completely customizable to your family's taste preferences. If you prefer sausage over bacon, then use cooked sausage in place of the bacon. If your family does not like spinach, but you love peppers, then leave the spinach out and add chopped peppers! The list could go on, but you get the idea. Feel free to add whatever vegetables you like. You could also play around with different varieties of cheese to get a different flavor. I'm thinking Pepper Jack would give it a nice pop! I like to top mine with a dollop of sour cream and a little extra cheese and bacon!
You can also try my Crustless Broccoli & Cheddar Keto Quiche Recipe!
This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box on the right sidebar if you are on a desktop, or at the very bottom of this post if you are using a mobile device.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!
Ingredients
- 2 Cups Cottage Cheese
- 6 Eggs
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Thyme
- 1 Teaspoon Mineral Salt
- ¼ Cup Diced Onion
- ½ Cup Bacon Pieces I used Real Bacon Pieces
- 1 Cup Frozen Spinach thawed and drained
- 1 ¼ Cups Shredded Cheese of Choice I used Colby Jack, divided
Instructions
- Preheat oven to 350.
- Combine first seven ingredients in a blender and blend well.
- Add spinach, bacon, and 1 cup of cheese and pulse blend until incorporated.
- Pour into a greased cast iron skillet or 8X8 glass pan.
- Top with remaining ¼ cup cheese.
- Bake for approximately 40-50 minutes, or until middle is completely set.
Shop my Pampered Chef Store HERE!
More Recipes
Reader Interactions
Comments
Trackbacks
-
[…] Bacon and Eggs Cottage Casserole from My Montana Kitchen – S […]
-
[…] Bacon and Eggs Cottage Casserole – My Montana Kitchen […]
-
[…] Bacon and Eggs Cottage Casserole – My Montana Kitchen […]
-
[…] Bacon & Eggs Casserole – My Montana Kitchen […]
-
[…] Bacon and Egg Cottage Casserole […]
-
[…] Original Post: Bacon Eggs Cottage Casserole Thm S Low Carb […]
-
[…] 6.23 Breakfast: Bacon and Eggs Cottage Casserole […]
-
[…] Bacon and Eggs Cottage Casserole– okay, this one takes some time in the oven to bake, but the prep is simple! I throw all of the ingredients into the blender (even veggies and bacon bits), whizz them together, pour into a pan, and then put the blender parts in the dishwasher for quick clean up. It’s just my husband and I eating this, so it lasts for several meal times. […]
-
[…] – Bacon and Eggs Cottage Casserole […]
-
[…] 7.6 Breakfast: Bacon and Eggs Cottage Casserole […]
-
[…] Bacon and Eggs Casserole. I would put less salt in it, it was way too much for […]
-
[…] 7.21 Breakfast: Bacon and Eggs Cottage Casserole […]
-
[…] 8.11 Breakfast: Bacon and Eggs Cottage Casserole […]
-
[…] 8.21 Breakfast: Bacon and Eggs Cottage Casserole […]
-
[…] 8.25 Breakfast: Bacon and Eggs Cottage Casserole […]
-
[…] Cottage Casserole […]
-
[…] Bacon and Eggs Cottage Casserole […]
-
[…] Image Credit: My Montana Kitchen | Go Here for Recipe […]
-
[…] Bacon & Eggs Cottage Casserole (S) […]
-
[…] – Bacon and Eggs Cottage Casserole […]
-
[…] Bacon & Eggs Cottage Casserole – My Montana Kitchen […]
Georgina
I've never even tasted cottage cheese - I guess I must do one day! LOL
Katrin
This is a great crowd pleaser, Sarah. We make this combo a lot and somehow it never gets boring. I absolutely agree with using garlic in it, I really think it makes all the difference!
Maya | Wholesome Yum
This sounds delicious and perfect for an easy meal! Breakfast for dinner is the way to go!
Nancy
Just made this for Saturday morning breakfast - DELICIOUS! It's almost luke a souffle - thank you so much for sharing your delicious recipes!
Taryn Scarfone
Looks great! I love egg based casseroles.
Kim | Low Carb Maven
I love dishes like this for breakfast and for dinner, Sarah. I don't often use cottage cheese in recipes (I used to use it in cheesecake) but I miss that flavor sometimes. This looks tremendous.
Stacey Crawford
I have not tried this with cottage cheese, but my Mom adds cream cheese to eggs and it's awesome. So, I'm sure this is amazing !
STACIE KATS
Just made this. Yum! Question, is the serving size 1/6th or 1/8th of this recipe when trying to follow the THM plan? Or is it different? Thanks!
dsdjhardy
I use 1/8th as a serving.
Gayle
I can't stomach cottage cheese, do you think I could sub something for it? Maybe ricotta? Thank you!
dsdjhardy
Ricotta would probably work!
Katherine
I used plain Greek yogurt. It was yummy!
Amanda
I used 1/2 cottage cheese & 1/2 plain yogurt—didn’t have enough of either alone & it was totally amazing!!
Amy
I just took this out of the oven and ate a slice and it was delicious! Used a mixture of a green onion flavored cheese and cheddar. Live the creaminess from the cottage cheese but I don't think anyone would guess that cottage cheese was even in there. Thanks for the recipe!
Deb R.
I wonder if I could make this in individual servings and freeze?
dsdjhardy
Yes, I would think so! 🙂
Lisa P
I freeze mine all the time and it works just fine. Love this recipe. For those that say they don't like cottage cheese....you can't even tell it's in there. So very good.
Tamora G
This is excellent! And sooooo easy. In another version I used hot breakfast sausage instead of bacon and used a cup instead of 1/2. I have also made it with the sausage and added jalapeno. This is such a versatile recipe. I think that only thing that might need to be changed to make it a "base" recipe for anything else is the thyme. Thyme does not go with everything so you might have to remove or replace the thyme depending on the ingredients added. The thyme is perfect in this exact recipe and my hot breakfast sausage version though. EXCELLENT FIND!!!!!
Katie
Is there any reason I couldn't make this the night before so it was ready to slide in the oven first thing on the morning?
Sarah Hardy
No, I don't think so! That sounds like a great idea!
Janet
Could I use fresh spinach instead of the frozen spinach? If so, about how much do you think I should use? Would I need to add a little liquid since frozen spinach is usually a bit wet even when drained? Thank you so much for this recipe. I can't wait to try it!
Sarah Hardy
I think you could use fresh spinach (and I wouldn't worry about adding extra liquid). I probably wouldn't even measure the fresh - just throw in a couple handfuls! 🙂
Jillers
I made these into muffin size so I can take them for breakfast in the morning. I ended up cooking them about 30 minutes and it yielded 17 portions.
Sarah Hardy
Thats an awesome idea! Thank you for the tip!
Diane
You outdid yourself with this recipe!! It's our absolute favorite for an easy, on plan weekend breakfast. We even sub the spinach for any veggies that we have on hand and need to eat up (lol, heads' up on squash-- it makes things a little soupy but still delish). I also subbed sour cream once for some of the cottage cheese when we were running low, and it was so decadent Thank you for sharing this recipe; we're sharing it with company whenever we have overnight guests!
Cheryl
Do you cook the bacon or sausage first before blending?
Holly
Absolutely delicious! Even my husband, who detests cottage cheese, loved this one. While tasty though, mine did not look like yours. It separated into an egg layer at the bottom and a spinach layer at the top. Did I blend it too long? Not enough? Thanks for the recipe...I'm planning to make it again today!
Karen
Do you think I could just double ALL the ingredients to fill a 9x13?