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1
Spray a skillet with nonstick spray. Cook mushrooms, broccoli, red pepper and onion in the skillet over medium-high heat, stirring frequently, for 5 minutes or until vegetables are crisp-tender and any liquid has evaporated. Remove from heat and allow to cool 5 minutes.
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2
In a large mixing bowl, stir together hash brown potatoes, crumbled bacon and cottage cheese. Stir in cooked vegetables, egg substitute, 1/4 cup Colby-Monterey Jack cheese and pepper.
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3
Spray a 2 quart (11- by 7-inch) rectangular dish with nonstick spray. Spoon potato mixture into dish. Cover with aluminum foil and refrigerate overnight.
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4
To bake, preheat oven to 350 degrees. Bake, covered, for 35 minutes. Uncover and sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted, casserole is softly set and a knife inserted off center comes out clean. Allow to stand 5 minutes before serving.
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5
Per serving: 189 calories (24 percent from fat), 7 grams total fat (2 grams saturated), 89 milligrams cholesterol, 18 grams carbohydrates, 7 grams protein, 279 milligrams sodium, 4 grams dietary fiber.
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6
Read more here: http://www.kansascity.com/2012/12/25/3981453/eating-for-life-overnight-breakfast.html#storylink=cpy
