Wednesday, November 3, 2010

Breakfast Casserole

This is my go-to breakfast casserole. I love it! You can use sausage, bacon, or diced ham for the meat or even sausage and bacon. yum. It's important to use 4% fat small curd cottage cheese to give it the right texture. I served it with a quick fruit salad. I just tossed together some halved strawberries, sliced Asian pear, and pomegranate seeds. My littlest loves pomegranate seeds or "granite seeds" as she calls them.

Breakfast Casserole

10 eggs, beaten
24 oz frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese, plus a little more for topping
1/3 cup chopped green onions
1 cup 4% fat small curd cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne (or a few drops of tabasco sauce)
1/2 cup chopped bell pepper (red or green)
1/2 cup cooked and crumbled sausage, bacon, or diced ham

Preheat oven to 350. Mix together eggs, hashbrowns, cheese, green onions, cottage cheese, salt, pepper, cayenne, bell pepper, and sausage. Pour into a greased 9x13 baking dish. Bake at 350 for 40 minutes. Top with some shredded cheddar and bake an additional 3 minutes.

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