Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, and Feta
Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, Feta, and Green Onions is delicious and this is even easy enough to make with a broken arm! Use Breakfast Recipes to find more recipes like this one.
I created this recipe for Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, and Feta after I slipped on my icy steps and landed flat on my back with a broken arm. Before that I’d been doing well with at sticking to more carb-conscious eating, but I confess the broken arm did trigger a few days of total comfort eating.
Then I got over it and decided I really DID want to stay track. I’ve been even more grateful than usual to have Jake to help with recipes, but there are also times I have to cook for myself if I want to stick to healthy eating.
But this Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, and Feta was so easy I was able to make it by myself! I was proud, and happy to have a tasty breakfast option to eat for a few days. And if you want to make this for Weekend Food Prep and have leftovers to eat during the week (and you don’t have a broken arm!) just double the recipe and make in a larger dish.
Tips about cooking with a broken arm:
- Even a small pan is heavier than you realize if you’re picking it up with one hand. Make smaller amounts!
- Ingredients that need a lot of chopping or special treatment are just too much trouble.
- If it takes something a little bit indulgent (like a little bacon) to get you to cook while your arm is broken, that’s completely ok.
How to Make Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, and Feta:
(Scroll down for complete printable recipe, including nutritional information.)
- I used just four pieces of pre-cooked bacon, cooked it more in the microwave. (You can certainly use more bacon, especially if you have a broken arm.)
- I need lots of calcium right now, so I rinsed one cup of cottage cheese so I had just the curds.
- I also used 3 oz. (1/3 cup) crumbled Feta. (More Feta is also good!)
- And I used another 1/3 cup sliced green onions (measured in the same measuring cup!)
- Spray a very small (9″x7″ or 8″x8″) glass casserole dish and combine the crumbled bacon, cottage cheese, Feta, and green onions.
- Season with a little Spike Seasoning (affiliate link) or other all-purpose seasoning that’s good with eggs, and some fresh ground black pepper.
- Beat 8 eggs and pour over the other ingredients; then gently “stir” so they’re well combined.
- Bake at 375F/190C for 30-35 minutes, or until the mixture is set and starting to lightly brown.
- Serve not. This keeps well in the fridge for a few days and can be reheated in the microwave.
More Low-Carb Recipes for Breakfast Casseroles:
Kale and Feta Breakfast Casserole
Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano
Breakfast Casserole with Spinach, Leeks, Cottage Cheese and Goat Cheese
Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta
Broccoli Cheese Breakfast Casserole
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! This only makes four servings, but can easily be doubled if you want to make it for food prep, or make 1.5 times the recipe if you prefer.
- 4 strips bacon
- 1 cup cottage cheese, rinsed and drained
- 1/3 cup crumbled Feta
- 1/3 cup sliced green onions
- Spike Seasoning to taste (or use other all purpose seasoning mix)
- fresh ground black pepper to taste
- 8 eggs, well beaten
- Preheat oven or toaster oven to 375F/190C. 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 as much as you prefer, 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 (affiliate link) 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 a minute or so. Recipe created by Kalyn when she had a broken arm but needed a good breakfast.
Amount Per Serving: Calories: 287 Total Fat: 19g Saturated Fat: 7g Unsaturated Fat: 9g Cholesterol: 404mg Sodium: 743mg Carbohydrates: 4g Fiber: 0g Sugar: 3g Protein: 24g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Breakfast casseroles like this one made with low-glycemic and low-carb ingredients are a great idea for a quick breakfast, lunch, or dinner for low-carb diets any phase of the South Beach Diet. It’s recommended to use low-fat cheese for the South Beach Diet and regular bacon is not really recommended, but turkey bacon or Canadian bacon would be good in this. For traditional low-carb and Keto diets, use full-fat cheese and as much bacon as you prefer.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.