I remember my mother in law making something similar to this make ahead freezer bacon tomato egg caserole first. She would make it whenever we’d visit & there would be plenty of us to feed. I think it might have been an aunt’s original recipe? Things like that get foggy in big families where recipes are shared & shared again.

I thought of this egg casserole again when I went to Europe in March. My inlaws were coming to watch the kids while they were on Spring Break & I wanted to make things a little easier for everyone. My goal was to freeze enough breakfasts & dinners so that food (at least two meals a day) wouldn’t be a worry. They could pull something out of the freezer the night before & within a short period of time, a meal would be made without too much effort on their part.

When we moved back to Wichita, I knew I’d be volunteering to make baby meals for my husband’s work peers. Babies are a pretty common occurrence in his line of work & I remember all the meals made for us as we knocked out 4 kids over the years. I always appreciated it & I try to pay it forward. This make ahead freezer bacon tomato egg casserole hit my radar again & I because it’s so easy to make & freeze, it would be perfect to take to new moms.

Even though my baby making days are over, t’s actually quite perfect for our family too. I can make one & the kids will pick away at a couple slices a day. It makes a great reheated breakfast or post workout snack.

How to prepare ahead freezer bacon tomato egg casserole


  • PREPARATION TIME: 10 mins
  • COOK TIME: 35 mins
  • TOTAL TIME: 45 mins
  • AUTHOR: Trisha
  • SERVES: 1 casserole

INGREDIENTS

  • 6 Eggs
  • ½ cup cooked Bacon (approx 5 pieces), chopped
  • ½ cup Cottage Cheese
  • 1 Plum Tomato, seeded & chopped
  • ¼ cup Fresh Spinach, chopped
  • ¼ cup grated Swiss
  • ¼ teaspoon salt
  • Pinch fresh pepper

INSTRUCTIONS

  1. In a large bowl, beat eggs. Then add bacon, cottage cheese, tomato, spinach, swiss & salt & pepper. Stir until well combined. Pour into a 9 inch pie plate.
  2. Cooking from fresh:
  3. Preheat oven to 350. Cook for 30-35 minutes until the center is cooked through. Serve warm.
  4. To freeze:
  5. If you choose to freeze simply place the pie plate, uncovered in the freezer. Check after a couple of hours to make sure the eggs have frozen. Then cover with foil or a lid. Once frozen, you can then stack the egg casseroles if you’ve made more than one.
  6. To cook from frozen:
  7. Remove the frozen casserole to let it thaw in the fridge overnight. Casserole may still be slightly frozen in the center. When ready to bake, preheat oven to 350. Place in the preheated oven & cook for 35-45 minutes until completely cooked in the center.
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