Breakfast Casserole with Bacon
An easy flavorful breakfast casserole with bacon, vegetables, hash browns, cheese and lots of delicious spices.
- Prep Time: 10-15 mins
- Cook Time: 35-40 mins
- Total Time: 45-55 mins
- Yield: Serves 8
- Category: Breakfast
- Method: Stove-Top, Baking
- Cuisine: American
Ingredients
Scale
- 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
- Pinch crushed red pepper flakes
- 2 cups shredded hash browns
- 1 ½ cup shredded marble jack cheese, divided
Instructions
- Preheat oven to 350 degrees.
- Heat a large skillet to medium. Add the bacon and cook until bacon is crispy, stirring frequently. Remove from the pan and set aside on a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan.
- Add the veggies to the pan and cook 3-4 minutes or until slightly soft, stirring occasionally.
- In a mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, Dijon, salt, Italian seasoning, onion powder, garlic powder, pepper and red pepper flakes and whisk to combine.
- Fold in the cooked bacon, cooked veggies, hash browns and half of the cheese.
- 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. Serve.
Notes
Cooking Tip: Try with ham, breakfast sausage or uncured smoked sausage.
Substitution Tip: For a vegetarian casserole, leave out the meat.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 258
- Sugar: 1g
- Sodium: 465mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 215mg
Keywords: vegetable, healthy, easy, vegetarian option, for a crowd, family friendly