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

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I created this Bacon Feta Breakfast Casserole years ago, and although it quickly became one of my own favorites it never was as popular as I thought it would be on the website. And through the years I wondered why other people who also love bacon and Feta were not making this regularly like I was. Because BACON and FETA, how could this not taste amazing?

And then recently I decided the lack of support for the recipe might just be bad marketing! You see, I first made this recipe when I slipped on some icy steps and landed flat on my back with a broken arm. And because the recipe was easy enough to make with a broken arm I originally named it Broken Arm Breakfast Casserole. Big mistake? Maybe people were worried that making this casserole would give them a broken arm? Or they just didn’t like the mention of broken bones?

So recently I took new photos and decided to update the recipe to see if I can get you to just FORGET about broken arms and think about flavorful bacon and creamy Feta cheese! And the recipe also cottage cheese, which makes it a whopping 19 grams of protein per serving.

And some people might like that this is a smaller breakfast casserole that only makes six servings. But if you want to make this for Weekend Food Prep and have leftovers, just increase the recipe a bit and make in a larger dish.

What ingredients do you need?

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

• bacon
• cottage cheese, rinsed and drained
• crumbled Feta
• green onions
• Spike Seasoning (affiliate link), or use other all purpose seasoning mix
• fresh ground black pepper
• eggs

What if you’re not a fan of cottage cheese?

For people who aren’t big on cottage cheese, please trust me that it’s the bacon and the Feta cheese you will taste here; the cottage cheese just makes it creamier and adds more protein. But if you can’t imagine using cottage cheese in a breakfast casserole, just replace it with another type of mild white cheese.

What kind of bacon did I use?

I originally made this recipe with pre-cooked bacon from Costco that I cooked in the microwave to crisp it. But when I updated the recipe I use thick-sliced bacon that I cooked in a pan, which gave this breakfast casserole even more bacon flavor.

Can you use a different cheese for the Bacon Feta Breakfast Casserole?

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

Want more tips for Breakfast Casseroles?

Check out my master recipes for low-carb breakfast casseroles if you want tips for making a breakfast casserole out of whatever’s in the fridge!

How to Make Bacon Feta Breakfast Casserole:

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

1. Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. (I used a dish that was 11.5″ x 8.5″ but I wouldn’t have minded one that was slightly smaller.)
2. I used six pieces of thick-sliced bacon that I cooked in a pan on the stove. 
3. Drain the cooked bacon on paper towels and then cut or crumble it into pieces.
4. I rinsed one cup of  cottage cheese so I had just the curds. (I always rinse the cottage cheese but people tell me it’s fine without being rinsed if you want to skip that step.)
5. I’m a huge fan of this Kirkland Organic Feta from Costco, so that’s what I used. 
6. Crumble up 1/2 cup of Feta and slice 1/2 cup green onions.
7. Combine the crumbled bacon, cottage cheese, Feta, and green onions in the casserole dish. 
8. Season with a little Spike Seasoning (affiliate link) or other all-purpose seasoning that’s good with eggs, and some fresh ground black pepper.
9. Beat eggs and pour over the other ingredients; then gently “stir” so they’re well combined.
10. Bake at 375F/190C for 30 minutes, or until the mixture is set and starting to lightly brown.
11. 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 Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! This only makes six 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.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Breakfast casseroles like this Bacon Feta Breakfast Casserole that are made with low-carb ingredients are 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 as much bacon as you prefer. If you wanted to eat this for the original South Beach Diet, regular bacon is not really recommended, but turkey bacon or Canadian bacon would work, and South Beach might prefer a slightly smaller amount of cheese for less fat.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This Bacon Feta Breakfast Casserole was first posted in 2013 when I lived at my house in Salt Lake, and I made it when I had a broken arm! The recipe was updated with new photos and a better title in 2023!

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