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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

Instructions

  1. Place the oven rack in the center of the oven; preheat oven to 375ºF. Spray a 1 1⁄2-quart shallow baking dish with nonstick spray.
  2. Spray a nonstick skillet with nonstick spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes. Add the potatoes and scallions; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and let cool slightly.
  3. Beat together the eggs and egg whites in a large bowl until blended. Beat in the cottage cheese, 1⁄3 cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, about 30 minutes. Sprinkle evenly with the remaining 1⁄3 cup cheddar cheese. Let stand until the cheese is melted, about 10 minutes, and serve hot or warm.

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