Bacon & Veggie Breakfast Casserole

By Julie Andrews
February 5, 2017
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Author Notes: A simple breakfast casserole with extra flavor and protein!Julie Andrews

Serves: 8

  • 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
  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.

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