Bacon & Veggie Breakfast Casserole

Recipe by The Gourmet RD

Sometimes I really struggle with breakfast. Not because I don't LOVE it, because I do, but because it's a busy time of day and I'm usually rushing to get to work and don't always plan

Ingredients

• 6 slices lower fat bacon
• 8 eggs
• 1½ cups cottage cheese
• 2 cups shredded hash browns
• 2 cups vegetables (finely chopped)
• 2 cups shredded marble jack cheese (divided)
• ¾ tsp coarse salt
• ½ tsp ground black pepper
• crushed red pepper flakes
• parsley (for garnish)

Method

1. 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.

View the recipe instructions at The Gourmet RD