Bacon Egg Casserole Recipe
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!
Servings 8 servings
- 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 9x13” 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.
Serving: 1serving | Calories: 516kcal | Carbohydrates: 5g | Protein: 21g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 295mg | Sodium: 777mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 862IU | Calcium: 204mg | Iron: 2mg