This healthy breakfast casserole is low-carb, easy to make, and only takes a few ingredients!
Loaded with savory vegetables and cottage cheese, this high protein breakfast turns out super creamy and fluffy!
Budget-friendly egg casseroles are a great way to use up leftover meats, cheeses, and veggies!
Why is this Casserole Healthy?
- This bacon and egg casserole is loaded with extra protein from egg whites and uses cottage cheese instead of milk which makes it super creamy and fluffy!
- Easy to prep and bake ahead (or freeze!) for quick morning breakfasts and energizing workday lunches.
- So many ideas for add-ins that can make it a special occasion weekend brunch casserole for company!
Ingredients and Variations
Egg Base – This recipe is all about the eggs. For easier measuring, use whole eggs and a box of ready-made egg whites that you can find in the refrigerated section of the supermarket. These are great to have on hand for egg white omelets and tasty, sugar-free meringue cookies.
Protein – Bacon goes with everything, but so will chopped breakfast sausage links, sliced summer sausage, and even leftover chicken or beef!
Vegetables – Spinach is the classic addition to any breakfast casserole, quiche, or omelet. Use fresh or frozen spinach that’s been thawed with the liquid squeezed out. Any color of bell pepper works and any variety of mushrooms works, too!
Variations – Use what you have! Try any low-carb-friendly veggies like chopped broccoli, tomatoes, sliced mushrooms, sliced black olives, jalapenos, or green chiles to create a new recipe every time!
How to Make a Breakfast Casserole
- Cook bacon and onions together. Drain and set aside.
- Beat the egg whites until fluffy and then whisk in the whole eggs and cottage cheese.
- Toss bacon mixture and veggies with flour in a bowl.
- Combine the veggies with the egg mixture and pour into prepared dish.
- Bake 25 minutes, top with cheddar cheese, and continue baking (per recipe below).
Tips for Success!
- Eggs whisk faster and fluffier when they are at room temperature, so set them out first while you’re assembling the ingredients for the recipe.
- Line the casserole dish with foil or parchment paper for fast and easy removal to cut into meal prep portions and easy cleanup!
Leftovers
- Keep leftover healthy breakfast casserole covered in the refrigerator for up to 4 days. Reheat in the microwave at 30-second intervals until heated through.
- Freeze a baked and cooled breakfast casserole by first lining the casserole dish with foil and pan release before assembling and baking. Once cooked and cooled, simply lift out the casserole, fold over the foil, and wrap tightly with plastic wrap. This way the casserole dish is freed up for other uses!
- Plus, you can cut, wrap, and freeze portions. Freeze healthy breakfast casserole whole or in portions for up to a month and thaw in the refrigerator until ready to reheat.
More Breakfast Dishes
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Best Breakfast Casserole
Equipment
Ingredients
- 1 strip bacon diced
- ½ medium onion finely diced
- 1 cup egg whites liquid egg whites from a carton
- 8 eggs
- 1 cup cottage cheese
- ½ red bell pepper
- ½ cup mushrooms sliced
- 3 tablespoons flour
- 5 ounces fresh spinach cooked and squeezed dry
- ¾ cup cheddar cheese shredded
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch casserole dish.
- In a pan over medium heat, cook the diced bacon and onion together until bacon is starting to crisp and onion is tender. Set aside.
- Meanwhile, beat the egg whites until fluffy and almost doubled in size. Whisk in the 8 eggs and cottage cheese.
- In a bowl combine the red pepper, mushrooms, cooked spinach and bacon mixture. Sprinkle with 3 tablespoons flour and toss to coat.
- Combine the vegetables with the egg mixture and pour into casserole dish.
- Bake for 25 minutes. Sprinkle top with cheddar cheese and return to oven for 10-15 minutes or until cheese is melted and eggs are set.
Notes
- If using frozen spinach, squeeze the liquid out. Use about 1 cup of frozen spinach.
- Leftover breakfast casserole will keep in the refrigerator for up to 4 days, or in the freezer for up to 1 month, in an airtight wrap and container.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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