Ingredients
Scale
- 16 oz frozen hashbrowns
- Nonstick spray
- 8 oz turkey bacon, chopped
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup red onion, diced
- 16 eggs
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cottage cheese
- ½ cup milk
- 2 cups shredded cheddar cheese
- chopped chives for garnish
Instructions
- Generously spray your crockpot with nonstick spray, then layer the frozen hashbrowns at the bottom.
- In a medium skillet, heat nonstick spray over medium heat. Cook the bacon for 8-10 minutes until crispy. Remove it with a slotted spoon and transfer to the crockpot.
- Pour olive oil into the skillet, add the diced red and green bell peppers along with the red onion. Sauté for 2-3 minutes until softened, then add them to the crockpot.
- In a large bowl, combine eggs with salt and black pepper and set aside.
- Blend the cottage cheese and milk in a small blender for about 20 seconds until smooth, then mix into the bowl with the eggs.
- Whisk everything together until well combined and pour the mixture into the crockpot. Top with shredded cheese.
- Cook on LOW for 6-7 hours or on HIGH for 4 hours until the eggs are set.
- Cut the casserole into 8 pieces, top with chopped chives if desired, and serve.
Notes
For a healthier option, use turkey bacon instead of regular.
Feel free to add other vegetables like spinach or mushrooms for added nutrition.
Make it a day ahead and refrigerate overnight for a quick breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.