Another nice thing about this recipe is that although the original recipe calls for bacon as the meat, swiss cheese for the grated cheese, and spinach for the vegetable; over the years I’ve substituted different meats, cheeses, and vegetables with pretty good success.
For the meat you can substitute crumbled, cooked sausage or finely chopped ham; for the cheese you can substitute Jarlsburg or cheddar; and for the vegetable you can try cooked broccoli, chard, or just about anything that makes you happy.
Just remember to keep the proportions of ingredients about the same – the recipe seems to be fairly flexible. In this version I used Jarlsburg, bacon, and broccoli. I tend to make this when we have a bit of meat left-over and just pick the vegetable fresh from the garden (and chop/cook it before substituting it in the recipe).
This recipe can also be made in mini-muffin tins (∼ 42 individual servings) or regular muffin tins (∼ 14 servings).
- 1 cup Swiss cheese (grated)
- 8 - 10 slices bacon (cooked and crumbled)
- 1/4 cup onion (finely chopped)
- 4 eggs
- 14 ounces small curd cottage cheese
- 1 package frozen chopped spinach (cooked & drained)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 3 dashes hot sauce
Preheat the oven to 350 degrees.
Sprinkle the cheese in the bottom of a greased 10-inch pie plate, then sprinkle on the bacon, and then the onion.
Mix the remaining ingredients until well blended, and pour over the cheese, meat, and onion.
Bake for 35 - 45 minutes, or until firm in the center and slightly browned on top.
Let stand 10 - 15 minutes before cutting.
If using mini-muffin tins, bake for approximately 20 minutes.
If using regular muffin tins, bake for approximately 25 minutes.