Wednesday, January 25, 2017
Skinny Breakfast Casserole
Skinny Hash Browns, Bacon and Eggs Breakfast Casserole
Olive oil cooking spray or your favorite
12 slices bacon or turkey bacon, I used Oscar Meyer Center cut bacon
1½ cups onions, chopped
½ cup fat-free sour cream
½ cup fat-free cottage cheese
½ cup fat-free milk
2 eggs, I like using Egg-Land’s Best, beaten
2 egg whites
¾ teaspoon Lawry’s seasoning salt or salt
Fresh ground pepper, to taste
4 cups frozen hash browns, not defrosted
Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray.
To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon strips. Add all cooked strips to clean paper towels and blot. Set aside.
Cook onions in microwave for 3 minutes.
In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.
Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.
Cover casserole with foil and bake in oven for 30 minutes.
Remove cover and bake an additional 30 minutes. To crisp the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.
Remove from oven and let set for 10 minutes to set. Cut into 6 slices.
This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9 inch baking dish.
Makes 6 serving (each serving, 1 slice)
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