Bacon Egg Cottage Cheese Casserole

Thank you Martha Stewart for this recipe, I adapted it to my liking and it turned out AWESOME! Served it for brunch with some friends and they all loved it. This is super easy, I prepared it the night before and baked it the next morning.

5 English muffins, split, toasted, and cut in half
package of turkey bacon cooked and cut into bite size pieces
1 1/2 cups cheddar cheese
8 large eggs
1/2 cups low fat milk
1 cup low fat cottage cheese
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
Dash of Paprika
Optional additions:
sauted mushrooms
grilled onions
sauted spinach


  1. Spray a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and bacon. Sprinkle with cheddarcheese. Set aside.
  2. In a large bowl, whisk together eggs, milk, cottage cheese, paprika, mustard, 1/2 teaspoon salt, a pinch of pepper until combined. Pour over muffins and bacon; cover and refrigerate at least 2 hours and up to overnight.
  3. Preheat oven to 350 degrees. Bake uncovered for about an hour, cover and bake for another 20 minutes.  Let stand 10 minutes before cutting and serving.
I want to try making this again but in a muffin tin. I'm thinking I can bake then freeze them and serve as needed for individual servings.
 Original recipe can be found here

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