Healthy Bacon Egg Potato Breakfast Casserole

By srumbel

This is a healthier version of an Amish Breakfast Casserole.
from jeanetteshealthyliving.com

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped (~ 1 cup)
• 1 red bell pepper, chopped (~ 1 cup)
• 1 cup mushrooms, chopped
• 3 cloves garlic, minced
• 4 strips uncured antibiotic free turkey bacon, chopped
• 1 teaspoon Fines Herbes or other herb blend
• 6 large eggs
• 1 cup non-fat cottage cheese, pureed in food processor
• 1 cup reduced fat sharp cheddar cheese, shredded
• 2 cups shredded Yukon gold potatoes
• 9 cups baby kale

Preparation

Step 1

Preheat 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.

230 calories, 17 g protein, 8 g fat, 10 mg cholesterol, 350% vitamin A, 90% vitamin C, 20% calcium, 15% iron.