Breakfast Casserole with Bacon
Ingredients
-
6-8
slices
chopped uncured bacon
-
2
cups
finely chopped vegetables
-
8
large
eggs
-
1
cup
cottage cheese or plain Greek yogurt
-
1-2
tablespoon(s)
Dijon mustard
-
1 ½
teaspoons
Italian seasoning
-
1
teaspoon
coarse salt
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
½
teaspoon
ground black pepper
-
a pinch
crushed red pepper flakes
-
2
cups
shredded hash browns
-
1 ½
cups
shredded marble jack cheese, divided
Instructions
- Preheat the oven to 350 degrees.
- Cook the bacon in a skillet until crispy, then set aside and retain 1 tablespoon of the bacon fat.
- Sauté the chopped vegetables in the skillet for 3-4 minutes until slightly soft.
- In a bowl, whisk together the eggs, cottage cheese or yogurt, Dijon mustard, seasonings, and red pepper flakes.
- Fold in the cooked bacon, vegetables, hash browns, and half of the cheese.
- Transfer the mixture to a greased 9x13 baking dish and top with the remaining cheese.
- Bake for 35-40 minutes until the eggs are set, then cool slightly before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
258
Total fat
17g
Total carbohydrates
9g
Total protein
18g
Sodium
465mg
Cholesterol
215mg
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