Bacon Feta Breakfast Casserole – Kalyn's Kitchen

This Bacon Feta Breakfast Casserole is high in protein, easy to make, delicious, and really low in carbs. And anyone who loves bacon and feta will swoon over this for a delicious breakfast.

Pin this Bacon Feta Breakfast Casserole to try later!

I created this Bacon Feta Breakfast Casserole years ago, and while it quickly became one of my favorites, it wasn’t as popular as I thought it would be on the website. And over the years I’ve wondered why other people who also love bacon and feta didn’t make this as regularly as I was. Because bacon and feta, how could it not taste amazing?

Then I recently decided that the lack of recipe support might just be bad marketing! You see, I first made this recipe when I slipped on some icy steps and fell on my back with a broken arm. Because the recipe was easy enough to make with a broken arm, I originally called it Broken Arm Breakfast Casserole. Fatal error? Maybe people were worried that making this dish would break their arm? Or did they just not like the mention of broken bones?

I recently took new photos and decided to update the recipe to see if I could make you forget about broken arms and think about delicious bacon and creamy feta cheese! The recipe also includes cottage cheese, which makes it 19 grams of protein per serving.

Some people may like this to be a smaller breakfast pot that only makes six servings. But if you want to make this order Weekend food preparation And leftovers, just augment the recipe a bit and prepare in a larger dish.

What ingredients do you need?

(This is a list of ingredients only; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)

bacon
Cottage cheese, washed and drained
Vita collapsed
green onion
Spike seasoning (affiliate link), or use another all-purpose seasoning blend
Freshly ground black pepper
egg

What if you are not a fan of cheese?

For people who don’t have cottage cheese, please trust me it’s the bacon and feta cheese you’ll taste here; Cheese makes it creamier and adds more protein. But if you can’t imagine using cottage cheese in a breakfast casserole, substitute it with another type of mild white cheese.

What kind of bacon did you use?

I originally made this recipe with pre-cooked bacon from Costco that I cooked in the microwave to soften. But when I updated the recipe, I used thicker slices of bacon that I cooked in a skillet, which gave this breakfast dish even more of that bacon flavor.

Can you use a different cheese for the bacon feta breakfast casserole?

I love the combination of bacon and feta in my breakfast dish! But I know not everyone enjoys the tart taste of feta, and if it’s not a winner for you, use another type of creamy white cheese that melts well like Swiss, Monterey Jack, or Mozzarella.

Want more tips for breakfast casserole?

Check out my Key recipes for low-carb breakfast dishes If you want to get tips on how to make a breakfast dish out of whatever’s in the fridge!

How to make the Bacon Feta Breakfast Casserole:

(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)

Preheat oven to 375°F/190°C. Spray a small casserole dish with nonstick spray. (I used an 11.5″ x 8.5″ dish but I wouldn’t have thought of a slightly smaller dish).
I used six thick slices of bacon that I cooked in a skillet on the stove.
Drain the cooked bacon on paper towels, then chop or chop it into pieces.
I rinsed a cup of the cheese so I only had the curd. (I always rinse the cottage cheese, but people tell me it’s fine without rinsing if you want to skip this step.)
I’m a big fan of this Kirkland Organic Vita from CostcoSo this is what I used.
Crumble 1/2 cup of the feta cheese and chop 1/2 cup of the green onions.
Combine bacon crumbles, cottage cheese, feta, and green onions into the casserole.
Season with a little Spike seasoning (affiliate link) or other all-purpose seasoning works well with eggs and some freshly ground black pepper.
Beat eggs and pour over other ingredients; Then gently “stir” until well combined.
Bake at 375°F/190°C for 30 minutes, or until the mixture is tender and beginning to brown lightly.
Serve hot. This keeps well in the fridge for a few days and can be reheated in the microwave.

More Low-Carb Breakfasts With Bacon and/or Feta:

Weekend meal prep:

This recipe has been added to a category called Weekend food preparation Where you will find recipes that you can make or cook on the weekend and eat during the week! This makes just six servings, but can easily be doubled if you want to make it for meal prep, or make the recipe 1.5 times larger if you prefer.

ingredients

6 pieces of bacon

1 cup of washed and drained cottage cheese

1/2 cup crumbled feta cheese

1/2 cup chopped green onions

Spike seasoning to taste (or use another all-purpose spice blend)

Freshly ground black pepper to taste

9 eggs, well beaten (see notes)

directions

Preheat oven or toaster oven to 375°F / 190°C. Spray a very small casserole dish with nonstick spray. (I used an 11.5″ x 8.5″ casserole dish, see notes below.)
Cook the bacon until very crisp and remove the fat with paper towels as much as you prefer, then crumble.
Drain the cottage cheese in a fine-hole sieve, sprinkle it with cold water so that the creamy part washes away and only the curd remains, and let it drain. (Some people tell me they never rinse the cottage cheese, so make up your mind on that.
Open the feta, chop the green onions and beat in the eggs.
Combine bacon crumbles, cottage cheese, feta, and green onions into the casserole.
Season the ingredients with Spike seasoning (affiliate link) and pepper, pour in the beaten eggs and stir gently until all ingredients are incorporated.
Bake for 30 minutes, or until mixture is set and beginning to brown slightly on top. (It will puff up slightly during cooking and then settle again when it cools.
Serve hot.

notes

When I updated this recipe, I increased the amount of some ingredients slightly. It was a fairly thin breakfast casserole in the 11.5″ x 8.5″ casserole dish I used, and next time I’ll use another egg. If your dish is smaller than this, it may take a few minutes longer to cook to get a thicker casserole.

This keeps well in the fridge and can be reheated in the microwave for a minute or so.

The recipe that Kalen created when she had a broken arm but needed a good breakfast.

Nutrition information:

fruit:

Serving size:

1

Amount per service:
Calories: 233Total fat: 15 gramsSaturated fat: 6 gramsUnsaturated fats: 0 gramsUnsaturated fats: 8 gramsCholesterol: 308 mgsodium: 611 mgcarbohydrates: 3 gramsFiber: 0 gramssugar: 2 gramsprotein: 19 grams

Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
A breakfast casserole like the Bacon Feta Breakfast Casserole made with low-carb ingredients is a great idea for a quick breakfast, lunch, or dinner for low-carb or keto diets. For traditional low-carb and keto diets, use full-fat cheese and your preferred amount of bacon. If you want to eat this on the original South Beach diet, regular bacon isn’t really recommended, but turkey bacon or Canadian bacon might work, and South Beach might prefer a little less cheese for less fat.

Find more recipes like these:
Uses breakfast recipes To find more recipes like this. Use the Diet type An index to find recipes suitable for a particular food plan. You may also like to follow Kalyn’s Kitchen on PinterestAnd in FacebookAnd on instagramAnd on TikTokor on YouTube See all the good recipes I share there.

Historical notes for this recipe
The Bacon Feta Breakfast Bowl was first published in 2013 when I lived at home in Salt Lake, and I made it when I had a broken arm! Recipe updated with new photos and an even better title in 2023!