American casseroles exploded in the 1950s when Campbell's soup company created 300+ recipes specifically for busy housewives with canned ingredients.
Casserole (CookingForGains Style)
Dive into this protein powerhouse casserole that brings together juicy lean beef, crispy bacon, and creamy cheese, all bound by fluffy eggs. Perfect for meal prep, this hearty dish is not just a feast for your taste buds—it's a surefire way to fuel your day. Get ready to savor every bite while keeping your nutrition on point!
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥩Meat & Seafood(2)
- 2 packs beef bacon (45-calorie kind)
- 1 lb lb.96/4 lean ground beef (454 g)
🥛Dairy & Eggs(5)
- 2g butter seasoning (0.14 tbsp)
- 1 bag fat-free cheddar cheese
- 300 g 2% cottage cheese (10.6 oz)
- 6 whole eggs
- 32 oz liquid egg whites (907 g)
🧂Spices & Seasonings(3)
- black pepper to taste
- 2g paprika (0.07 oz)
- 2g salt (0.07 oz)
👨🍳 Instructions
- 1
Cook the Beef: Add 2 g butter seasoning, 2 g paprika, and 2 g salt. Cook until browned.
- 2
Cook the Bacon: Crisp both packs in a separate pan. Drain the fat.
- 3
Combine: When beef’s done, add your cooked bacon right in. Mix it up.
- 4
Mix the Egg Base: In a big glass bowl, pour 32 oz egg whites, crack in 6 whole eggs, add 300 g cottage cheese, salt, and pepper. Whisk until smooth.
- 5
Assemble & Bake: Take a 1 inch deep pan and add 40 ounces hashbrowns low-calorie. Add your egg mix, add your beef and bacon mix, and add one bag of fat-free cheese over the top.
- 6
Bake in the oven at 400° for 30 minutes.
💡 Pro Tips
- ✓Preheat your oven to 425°F instead of 400°F for the first 10 minutes, then reduce to 375°F to create steam that sets the egg proteins faster and prevents a watery bottom layer.technique425°F for 10 min, then 375°F
- ✓Whisk the cottage cheese separately until completely smooth before adding to eggs, as lumpy cottage cheese creates uneven protein coagulation and texture pockets in the final casserole.technique
- ✓Pat the hashbrowns completely dry and pre-bake them for 8-10 minutes before adding the egg mixture to remove excess moisture that would otherwise create a soggy bottom layer.timing8-10 minutes pre-bake
- ✓Let the casserole rest for 10-15 minutes after baking so the egg proteins finish setting and reabsorb steam, preventing collapse when cut.timing10-15 minutes rest
- ✓Reserve 25% of the bacon fat and brush it on the pan before adding hashbrowns to create a crispy bottom crust through the Maillard reaction at high heat.technique25% bacon fat reserved
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
beginner
Share this recipe
American casseroles exploded in the 1950s when Campbell's soup company created 300+ recipes specifically for busy housewives with canned ingredients.
Casserole (CookingForGains Style)
Dive into this protein powerhouse casserole that brings together juicy lean beef, crispy bacon, and creamy cheese, all bound by fluffy eggs. Perfect for meal prep, this hearty dish is not just a feast for your taste buds—it's a surefire way to fuel your day. Get ready to savor every bite while keeping your nutrition on point!
📝 Ingredients
Serves 10🥩Meat & Seafood(2)
- 2 packs beef bacon (45-calorie kind)
- 1 lb lb.96/4 lean ground beef (454 g)
🥛Dairy & Eggs(5)
- 2g butter seasoning (0.14 tbsp)
- 1 bag fat-free cheddar cheese
- 300 g 2% cottage cheese (10.6 oz)
- 6 whole eggs
- 32 oz liquid egg whites (907 g)
🧂Spices & Seasonings(3)
- black pepper to taste
- 2g paprika (0.07 oz)
- 2g salt (0.07 oz)
👨🍳 Instructions
- 1
Cook the Beef: Add 2 g butter seasoning, 2 g paprika, and 2 g salt. Cook until browned.
- 2
Cook the Bacon: Crisp both packs in a separate pan. Drain the fat.
- 3
Combine: When beef’s done, add your cooked bacon right in. Mix it up.
- 4
Mix the Egg Base: In a big glass bowl, pour 32 oz egg whites, crack in 6 whole eggs, add 300 g cottage cheese, salt, and pepper. Whisk until smooth.
- 5
Assemble & Bake: Take a 1 inch deep pan and add 40 ounces hashbrowns low-calorie. Add your egg mix, add your beef and bacon mix, and add one bag of fat-free cheese over the top.
- 6
Bake in the oven at 400° for 30 minutes.
💡 Pro Tips
- ✓Preheat your oven to 425°F instead of 400°F for the first 10 minutes, then reduce to 375°F to create steam that sets the egg proteins faster and prevents a watery bottom layer.technique425°F for 10 min, then 375°F
- ✓Whisk the cottage cheese separately until completely smooth before adding to eggs, as lumpy cottage cheese creates uneven protein coagulation and texture pockets in the final casserole.technique
- ✓Pat the hashbrowns completely dry and pre-bake them for 8-10 minutes before adding the egg mixture to remove excess moisture that would otherwise create a soggy bottom layer.timing8-10 minutes pre-bake
- ✓Let the casserole rest for 10-15 minutes after baking so the egg proteins finish setting and reabsorb steam, preventing collapse when cut.timing10-15 minutes rest
- ✓Reserve 25% of the bacon fat and brush it on the pan before adding hashbrowns to create a crispy bottom crust through the Maillard reaction at high heat.technique25% bacon fat reserved