Bacon & Veggie Breakfast Casserole Recipe

Name: Bacon & Veggie Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1495

kcal

Calories

116

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6-8 slices lower fat bacon, 8 large eggs, 1.5 cups cottage cheese, 2 cups shredded hash browns, and more.

Yes, Bacon & Veggie Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon & Veggie Breakfast Casserole

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