Egg Bite Casserole
Oven-Baked Egg Bites are one of my favorite copycat recipes. I usually bake them in silicone muffin cups, but here I adapted the recipe to fit in a 9x9-inch casserole dish by scaling it up 50%. Love the faster prep and cleanup a casserole dish provides. Enjoy!
Items used to make this recipe:
(affiliate links)
9x9-inch casserole dish https://amzn.to/3Vn4NwY (stoneware, porcelain, or ceramic are my recommendations)
baker’s joy baking spray https://amzn.to/40SD8oo
Egg Bite Casserole
makes one 9x9-inch casserole
INGREDIENTS
FILLING:
9 slices bacon, cooked and crumbled
3 scallions, sliced
EGG MIXTURE:
6 large eggs
4 ounces shredded cheddar cheese
3/4 cup 4% cottage cheese
6 tablespoons heavy cream
1 1/2 tablespoons sriracha (or ketchup)
GARNISH:
2 ounces shredded cheddar cheese
3 scallions, sliced
DIRECTIONS
Preheat oven to 400F and place rack in center position.
Spray a 9x9-inch casserole dish with nonstick baking spray.
Spread the bacon and 3 scallions over the bottom of the prepared casserole dish.
In a blender, combine the eggs, cottage cheese, heavy cream, 4 ounces of shredded cheddar cheese, and sriracha.
Pour the egg mixture evenly over the bacon and scallions.
Sprinkle the top with the remaining cheddar cheese and scallions.
Bake, uncovered, for 25-30 minutes or until cooked through (a knife inserted in the center of the casserole should come out clean); remove from oven and rest for 5 minutes before serving.
Note
The casserole will puff up while baking, but it will settle down into a nice even layer as it cools.