We love making Bacon Egg Casserole for brunch or holidays and even as breakfast for dinner!
This egg casserole with bacon is an easy make-ahead breakfast recipe that is low-carb and so delicious! It’s an easy way to have cheesy eggs and bacon all in one fluffy and light breakfast casserole.
I love a great breakfast casserole for holidays or special breakfasts and brunches – especially an overnight eggs casserole like this Bacon Egg Casserole recipe I’m sharing today. It’s light and fluffy with plenty of cheese and bacon and it is so easy to make.
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What Makes this Egg Casserole so Light and Fluffy
Have you ever had an egg casserole that was, um, kind of rubbery? It can happen when you bake eggs, but this casserole I’m sharing has none of those problems.
The trick is to use some flour and baking powder. The gluten in the flour gives the casserole some structure and the baking powder helps give it some lift. So, when you bake the eggs they puff up and have the best texture – soft and light, not rubbery!
I’ve been making my egg casseroles like this for years with lots of different add-ins, and it never fails to disappoint. It’s cheesy with bits of bacon and perfectly cooked eggs. Basically, a breakfast winner!
Ingredients You’ll Need to Make It
- Melted unsalted butter
- Cottage cheese
- Shredded cheese (your choice!)
- All-purpose flour
- Baking powder
- Italian seasoning
- Lightly beaten eggs
- Chopped cooked bacon (or turkey bacon!)
For the shredded cheese you can use pretty much any kind you like! Just be sure it’s a good melting cheese like mozzarella, cheddar, Monterey jack, pepper jack or even Gruyere or provolone. You could also do a combo of different types cheese.
Worried about the cottage cheese? I know, it’s not everyone’s favorite but don’t leave it out. It adds flavor, but also gives the eggs a wonderful texture – it melts into the casserole and no one will ever guess it’s in there. It also adds a ton of protein to the dish.
Make It Ahead
If you prep it the night before you’ll save about 20 minutes in the morning – just pop it in the oven! It’s easy enough that you can make it in the morning, but I usually just toss it all together and leave it in the fridge overnight.
I cook the bacon first on the stove and then chop it into small pieces. While it cools, I prep the rest of the ingredients.
Combine the butter, cottage cheese, shredded cheese, baking powder, flour, Italian seasoning, and salt in a bowl.
Add the beaten eggs and whisk until combined. The mixture will be a little lumpy which is fine. Add the chopped bacon and stir.
Pour the mixture into a prepared baking dish and bake the egg casserole for 30 to 40 minutes or until the top is browned and the casserole is set in the middle.
Let the casserole cool for five to ten minutes before slicing and serving.
Storing and Freezing
I think cheesy egg casseroles taste best the day they are made, but you can keep leftovers in the refrigerator for three to four days. The texture won’t be the same, but it still tastes delicious. I just rewarm the leftovers in the microwave.
Other flavor options
This really is a basic casserole that can be changed up to your liking. Here are a few others I’ve made:
It’s really easy to change up the flavors to your liking. This bacon one is one of my favorites – bacon is my favorite breakfast meat – but you could do any of the following options.
- Meat lovers: use both bacon and sausage
- Pizza: add pepperoni and olives, peppers and mushrooms
- Change up the cheese to one you like
- Add other seasonings: thyme or rosemary, or paprika or cumin
As long as you keep the base recipe the same, you can change up the flavorings no problem!
I think once you try this bacon, eggs and cheese casserole you’ll want to make it again and again for all the brunch and holiday breakfasts. Everyone loves it when I make it!
Serve this with:
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Bacon Egg Casserole Recipe
- 1/2 cup unsalted butter, melted
- 1 16 ounce package cottage cheese
- 2 cups mozzarella cheese
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 10 eggs lightly beaten
- 1 lb bacon
- Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
- Stir together butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
- Cook 1 pound of bacon until crispy, then chop into bite size pieces. Fold into the egg mixture.
- Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
Nutritional information not guaranteed to be accurate
This Bacon Egg Casserole is such an easy breakfast casserole or brunch recipe. It’s an easy low carb recipe that can be made overnight. Use regular or turkey bacon and any kind of cheese!
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Published on: April 7, 2020