Bacon & Egg Bites

Found in The Pioneer Woman magazine Spring 2026

 

6 slices bacon, cooked and crumbled

1 cup cottage cheese

8 large eggs

3/4 tsp salt

1/2 tsp pepper

3/4 cup shredded pepper jack cheese (~3oz)

2 4oz cans chopped green chile peppers, drained and patted dry

4 green onions, thinly sliced

 

Preheat oven to350°. Spray a muffin pan.

Puree cottage cheese in a blender until smooth and creamy, about 1 minute. Add the eggs, salt, pepper and blend until smooth.

Mix together the cheese, chiles, green onions, and bacon in a medium bowl. Divide into 12 muffin cups and pour the egg mixture in.

Bake until the eggs are just set, 25-30 minutes. Let cool for 5 minutes, then remove the egg bites from the pan.

These can be frozen for up to 2 months. To reheat, microwave 60-90 seconds or heat in a 325° oven for 15 minutes. 

Mama's Breakfast Casserole

 Found this in the SL Jan/Feb 2026 magazine and it seems perfect for our spicy family. Ivy says her mom never makes it the same way twice. If the eggs are small, she adds more, that type of thing.

12 large eggs
1/2 cup half-and-half
1/2 cup all-purpose flour
1 1/2 tsp baking powder
24-oz container whole-milk small-curd cottage cheese
3 (4-oz) cans diced green chiles, drained and patted dry
5 tbsp salted butter, melted
1 tsp kosher salt
4 cups shredded pepper Jack cheese (16 oz.), divided
Thinly sliced scallions

Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.
Stir cottage cheese, diced green chiles, melted butter, salt, and 3 cups pepper Jack cheese into egg mixture until just combined, and transfer to prepared baking dish. Cover with aluminum foil.
Bake 45 minutes. Uncover and sprinkle with remaining 1 cup pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around edges, 20 to 25 minutes more.

Remove from oven, and let cool 15 minutes. Garnish with scallions.