This casserole is low-carb and gluten free, in case you happen to be on a diet or you’re serving this to gluten-sensitive overnight guests. You can add some fresh herbs, or maybe a dash of hot sauce to spice this up a little! If you want to turn this into a quick dinner, just grab a mixture of fresh or frozen veggies and throw them in! I love adding cauliflower and broccoli – my husband prefers carrots slices and peas.
Also, if you’re not too worried about extra calories, sprinkle a bunch of grated cheese on top before you put the casserole in the oven. Delicious!
Ingredients:
4 strips bacon or turkey bacon
1 cup low-fat cottage cheese, rinsed and drained
3 oz. (1/3 cup) crumbled Feta
1/3 cup sliced green onions
your favorite seasoning mix, to taste
fresh ground black pepper to taste
8 Eggland’s eggs, well beaten
Instructions:
Preheat oven or toaster oven to 375F. Spray a very small (9″x7″ or 8″x8″) glass casserole dish with nonstick spray.
Cook bacon in the microwave until it’s very crisp and blot away the fat with paper towels, then crumble. Drain the cottage cheese into a fine-mesh colander, spray with cold water until the creamy part washes away and only the curds remain, and let drain. Crumble the feta, slice the green onions, and beat the eggs.
Combine the crumbled bacon, cottage cheese, Feta, and green onions in the casserole dish. Season the ingredients with Spike Seasoning and pepper, pour over the beaten eggs, and gently stir so all ingredients are combined.
Bake 30-35 minutes, or until the mixture is firm and starting to slightly brown on top. (It will puff a bit while it cooks and then settle back down as it cools. Serve hot. This keeps well in the fridge and can be reheated in the microwave for 1-2 minutes.
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Quick tip: Serve leftovers for lunch, with fresh, green salad!