Bacon & Veggie Breakfast Casserole

Name: Bacon & Veggie Breakfast Casserole
Ingredients: 6-8 slices lower fat bacon; 8 large eggs; 1.5 cups cottage cheese; 2 cups shredded hash browns; 2 cups finely chopped vegetables; 2 cups shredded marble jack cheese, divided; 0.75 teaspoons coarse salt; 0.5 teaspoons ground black pepper; Pinch crushed red pepper flakes; Chopped parsley, for garnish

10 ingredients

4 steps

Ingredients

6-8 slices lower fat bacon
8 large eggs
1.5 cups cottage cheese
2 cups shredded hash browns
2 cups finely chopped vegetables
2 cups shredded marble jack cheese, divided
0.75 teaspoons coarse salt
0.5 teaspoons ground black pepper
Pinch crushed red pepper flakes
Chopped parsley, for garnish

Directions

1

Preheat oven to 350 degrees.
2

Place a wire rack on a baking sheet and coat with cooking spray. Line bacon on the wire rack and bake 10-12 minutes, until crispy. Once slightly cooled, chop into bite-sized pieces and place in a large mixing bowl.
3

To the mixing bowl, add eggs, cottage cheese, hash browns, vegetables, 1 cup shredded cheese, salt, pepper and red pepper flakes and whisk to combine.
4

Transfer egg mixture to a greased 9x13 baking dish. Top with remaining cup of shredded cheese. Bake 35-40 minutes, until egg is set. Remove and allow to slightly cool before slicing. Top with parsley and serve.