Healthy Bacon Egg Potato Breakfast Casserole
The recipe Healthy Bacon Egg Potato Breakfast Casserole can be made in around 1 hour and 5 minutes. This recipe makes 9 servings with 175 calories, 16g of protein, and 7g of fat each. For $1.21 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 38126 would say it hit the spot. If you have onion, kale, herbes de provence, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. It works well as a budget friendly breakfast. It is a good option if you're following a gluten free diet. It is brought to you by Jeanettes Healthy Living. Overall, this recipe earns an amazing spoonacular score of 97%. Try Healthy Bacon Egg Potato Breakfast Casserole, Healthy Bacon Egg Potato Breakfast Casserole, and Bacon, Potato & Egg Breakfast Casserole for similar recipes.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
6 large eggs
3 cloves garlic minced
1 teaspoon Fines Herbes or other herb blend
9 cups baby kale
1 cup mushrooms chopped
1 cup non-fat cottage cheese pureed in food processor
2 teaspoons olive oil
1 medium onion chopped ( - 1 cup)
1 red bell pepper chopped ( - 1 cup)
1 cup reduced fat sharp cheddar cheese shredded
4 strips uncured antibiotic free turkey bacon chopped
2 cups shredded Yukon gold potatoes
Equipment:
oven
frying pan
whisk
bowl
Cooking instruction summary:
InstructionsPreheat oven to 375 degrees.Heat oil in a large skillet and saute onion, bell pepper, mushrooms, garlic, bacon and Fines Herbes until onions are translucent. Set aside.In large bowl, whisk together eggs, cottage cheese and cheddar cheese. Stir in shredded potatoes. Add sauteed bacon and vegetables. Spoon into lightly greased 9x9 square dish.Bake 45 minutes until casserole is firm.Serve on bed of baby kale.
Step by step:
1. Preheat oven to 375 degrees.
2. Heat oil in a large skillet and saute onion, bell pepper, mushrooms, garlic, bacon and Fines Herbes until onions are translucent. Set aside.In large bowl, whisk together eggs, cottage cheese and cheddar cheese. Stir in shredded potatoes.
3. Add sauteed bacon and vegetables. Spoon into lightly greased 9x9 square dish.
4. Bake 45 minutes until casserole is firm.
5. Serve on bed of baby kale.
Nutrition Information:
covered percent of daily need
