Three Cheese Egg and Bacon Breakfast Casserole

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Who knew breakfast could taste like a cheesy hug? Try this Three-Cheese Egg and Bacon Casserole!

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Start by chopping up all the veggies.
In a skillet, melt a little butter and sauté the garlic, bacon, bell pepper, green onions, and mushrooms, one at a time.
Don’t rush; letting each ingredient cook separately ensures every bite is bursting with its unique flavor. Once each batch is cooked, set it aside in a dish.
Crack the eggs into a mixing bowl and whisk until frothy.
Stir in the evaporated milk to give the mixture a creamy base.
Fold in the cheddar, cream cheese, cottage cheese, and chopped basil.
Keep mixing until everything is smooth and the cheeses are fully blended into the egg mixture.
Toss in the sautéed bacon and veggies, stirring until evenly distributed. This is where the magic starts to happen—every ingredient melding together.
Sift the flour and baking powder over the egg mixture and carefully stir until there are no lumps. You want the casserole to rise just right without any dry patches.
Pour the mixture into a greased 9×13 baking dish.
Sprinkle the extra 100 g of cheddar cheese and a dash of dried parsley over the top; it adds a golden, herby finish.
Slide it into a preheated oven at 325°F (180°C) and bake for about 50 minutes.
You’ll know it’s ready when a knife inserted into the center comes out clean and the top is beautifully golden.