Low Calorie Hash Browns, Bacon and Eggs Casserole: The Perfect Easy Breakfast
Ingredients
- Olive oil cooking spray or your favorite
- 12 slices bacon or turkey bacon, I used Oscar Meyer Center-cut bacon, see shopping tips
- 1½ cups onions, chopped
- ½ cup fat-free sour cream or non-fat Greek yogurt
- ½ cup fat-free cottage cheese
- ½ cup fat-free milk
- 2 eggs beaten, see shopping tips
- 2 egg whites
- ¾ teaspoon Lawry’s seasoning salt or salt
- Fresh ground pepper, to taste
- 4 cups frozen hash browns, not defrosted, see shopping tips
Instructions
- Preheat oven to 350 degrees. Coat a 9 x 9-inch baking pan with cooking spray.
- To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon strips. Add all cooked strips to clean paper towels and blot. Set aside.
- Cook onions in microwave for 3 minutes.
- In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.
- Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.
- Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. To crisp, the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.
- Remove from oven and let set for 10 minutes to set. Cut into 6 slices.
- This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9-inch baking dish.
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 15gFat: 4gSaturated Fat: 2gCholesterol: 70mgSodium: 458mgFiber: 3gSugar: 3gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6