The Breakfast Bake That Won Over the Skeptics (Potato, Bacon & Spinach)
Let’s be real: sometimes when you try to “healthify” a comfort food, the your kid gives you the side-eye.
That’s exactly the reaction I got when I confirmed that there was cottage cheese in the recipe.
Everyone was at volleyball practice and I needed a quick easy supper. Yes, I’m from Saskatchewan, we say supper.
I was trying to find my smashed potato, bacon, egg bites recipe (also a family favorite) — safely saved somewhere on my phone…when I thought why not ask Gemini what I could make for a hearty, high-protein meal with potatoes, eggs, bacon, spinach, and a mix of mozzarella and cheddar.
The cottage cheese (I used dry curd) was my secret weapon to boost the protein without making the whole thing soggy. (At this age, I’m all about the protein)
Even though my daughter was skeptical—”Cottage cheese in a casserole, Mom? You know I dont like that!”
The result? Not only did they eat it, but they loved it. In fact, everyone went back for seconds. This Potato, Bacon, and Spinach Breakfast Bake is now officially a household favorite.
Here is how I made it happen.
Cheesy Potato, Bacon & Spinach Breakfast Bake
This bake is a complete meal in a pan. It’s packed with protein from the eggs and cottage cheese, has a satisfying crunch from the potatoes and bacon, and gets a dose of greens from the spinach.
Best of all, you can pre-cook the bacon in the microwave to save time, making this a surprisingly quick dish to get into the oven. (Or use up the leftover bacon…but really who has leftover bacon)
What you need:
Ingredients
* Potatoes: 3 medium potatoes (about 3 cups when peeled and diced small) – I thin sliced them.
* Bacon: 8 slices, cooked crisp (use your favorite method—microwaving is fast!) and crumbled
* Eggs: 8 large eggs
* Dry Cottage Cheese: 1.5 cups (only because the store didn’t have regular cottage cheese.
* Spinach: 2 packed cups of fresh spinach, roughly chopped (I used a bit less to not overwhelm my family 😅)
* Cheese: 1.5 cups shredded cheddar and mozzarella combined (1 cup mixed inside, ½ cup reserved for the top) (You can add more cheese. I might try feta next time 🙂)
* Seasonings: 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and ½ tsp onion powder
Instructions
* Preheat & Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
* Roast the Potatoes: Toss your diced potatoes with a little oil, salt, and pepper. Spread them evenly in the 9×13 pan and roast for about 15–20 minutes until they are fork-tender. (This ensures they aren’t crunchy in the final bake!)
* Cook the Bacon: While the potatoes roast, cook your bacon until crispy. Crumble it once cool.
* Layer the Fillings: Scatter the chopped fresh spinach and the crumbled bacon directly over the warm roasted potatoes in the baking dish.
* Whisk the Egg Mixture: In a large mixing bowl, thoroughly whisk your 8 eggs. Stir in the 1.5 cups of dry cottage cheese, your seasonings (salt, pepper, garlic powder, onion powder), and 1 cup of your shredded cheese blend.
* Combine & Top: Pour the egg and cottage cheese mixture evenly over the potatoes, bacon, and spinach, making sure it seeps down into the layers. Sprinkle the remaining ½ cup of cheese across the top.
* Bake: Bake uncovered at 375°F for 25 to 30 minutes, or until the center is completely set (no longer jiggly) and the top is golden and bubbly.
* Rest and Serve: Let the bake rest for about 10 minutes before slicing into squares. Serve as a hearty main meal!
The Final Verdict
Next time you have some leftovers to use up, give this bake a try. Even the skeptics in your house might surprise you and ask for seconds!
Don’t forget to pin this recipe for later!
