Breakfast Bacon And Egg Loaf

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Serves 5:


6 large eggs

1 cup of shredded cheddar or swiss cheese

1 cup of cottage cheese

Pinch of salt and pepper

5 strips of previously cooked and chopped bacon


Preheat the oven to 350

In a blender, add everything except the bacon and 1/4 cup of shredded cheese. Lightly pulse to blend.

Add a water bath dish to the oven. This will steam the eggs instead of burn them.

In a greased oven safe loaf pan pour the egg mixture and add the crumbled bacon. Sprinkle cheese on top and bake for 30 minutes or until a knife comes out clean. baking time will differ depending on the thickness of your mixture in the pan.

To Serve:

Cut desired piece and serve hot.

Breakfast bacon and egg loaf can be stored in the refrigerator for two days and reheated in the microwave. ENJOY!

You might also enjoy Easy Chicken Stir Fry

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