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Ingredients
- 12 12 12 large eggs, beaten
- 4 4 4 cups raw shredded Idaho or russet potatoes, peeled or unpeeled (I used two medium-sized Idaho, unpeeled)
- 3 3 3 cups shredded Cheddar or Swiss cheese (I used low-fat cheddar)
- 1 1 1 lb. bacon, cooked and chopped (I used low fat turkey bacon)
- 1 1/2 1 1/2 1/2 cups chopped onions
- 1 1/2 1 1/2 1/2 cups cottage cheese (I used low-fat)
- 1 1 10 pkg. (10-16 oz.) frozen chopped spinach, thawed and drained (I used 10 oz.)
- 1/2 1/2 1/2 tsp. ground pepper
Preparation
Step 1
1. Preheat oven to 350 degrees F.
2. Spray a 9- x 13-inch (or equivalent glass or ceramic baking dish well with nonstick cooking spray. Set aside.
3. Combine all ingredients in a large bowl, and stir well. Transfer to a baking dish.
4. Bake uncovered, 44-55 minutes or until golden and bubbly and set (Note: I assembled the night before and refrigerated the dish. It took about an hour of baking in the morning to fully set.)
5. Remove from oven and allow to rest 10-15 minutes before serving.
6. Makes 12 servings.