Chicken sausage and apple? Kale and potato? Asparagus, mushroom, and goat cheese? Sausage, sundried tomatoes, and mozzarella?
And now this one, which features cheddar, bacon, and spinach. This one is breadless, creamless, and heavy on the cottage cheese and spinach, making it a bit lighter than many egg dishes out there. The bacon was my addition to the original, and though I thought it was the perfect touch, it'd be just as satisfying meat-free.
I doubled the below recipe and made it in a 9x13 pan, which baked in about an hour. A pan that size will feed about 10, assuming you're serving fruit and muffins or something alongside of it.
Any favorite egg dishes to share for my next brunch?!
One Year Ago: Breakfast Brownies (probably NOT what you expect!)
Two Years Ago: Crispy Tilapia Sandwiches
Cheddar, Bacon, and Spinach Egg Casserole
slightly adapted from Dana Treat
-3/4 tsp salt
-1/2 tsp pepper
-1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
-1 (16 oz) container low-fat cottage cheese
-1 bunch green onions, chopped
-1 cup packed grated sharp cheddar cheese
-1/4 cup all-purpose flour
-3 tbsp chopped fresh dill (or 1 tsp dried dill)
-1/4 cup cooked and crumbled bacon
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving.