Hash browns, egg, and cheese casserole
6
Point(s)
Total Time
51 min
Prep
10 min
Cook
41 min
Serves
6
Difficulty
Easy
This homey, hearty casserole is a perfect for breakfast or a brunch buffet or potluck. The turkey bacon gives it a rich, smoky flavor without adding a lot of fat. The mix of cheeses add layers of flavors and textures: the cottage cheese provides creaminess, the Parmesan brings an assertive punch of flavor, and the Mexican-style cheese adds that lovely melty factor. If you find yourself with any leftovers, you can refrigerate the casserole for up to two days and reheat individual portions in the microwave or oven. Garnish with additional sliced scallions, if you like, for a pretty presentation.
Ingredients
Uncooked turkey bacon
6 slice(s), sliced crosswise into 1⁄4-inch strips
Frozen shredded hash brown potatoes
3 cup(s), 12 ounces
Uncooked scallion(s)
4 medium, sliced
Egg(s)
3 large egg(s)
Egg white(s)
3 large
1% low fat cottage cheese
¾ cup(s), small-curd
Weight Watchers Reduced-fat Mexican style shredded cheese
⅔ cup(s)
Grated Parmesan cheese
3 Tbsp, freshly grated
All-purpose flour
3 Tbsp
Poultry seasoning
¾ tsp, or ground sage
Baking powder
½ tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground