Hash brown, egg & cheese casserole
4
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
Turkey bacon gives this casserole 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 sliced scallions 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), about 12 oz
Scallions
4 medium, sliced
Egg
5 large egg(s)
1% low fat cottage cheese
¾ cup(s), small-curd variety recommended
Shredded reduced fat Mexican-style cheese blend
⅔ cup(s), divided
Grated Parmesan cheese
3 Tbsp
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
