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Author Notes: A simple breakfast casserole with extra flavor and protein! —Julie Andrews
slices lower fat bacon
cups cottage cheese
cups shredded hash browns
cups finely chopped vegetables
cups shredded marble jack cheese, divided
teaspoons coarse salt
teaspoons ground black pepper
Pinch crushed red pepper flakes
Chopped parsley, for garnish
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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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