Sometimes I really struggle with breakfast.
Not because I don’t LOVE it, because I do, but because it’s a busy time of day and I’m usually rushing to get to work and don’t always plan ahead. Sometimes I end up eating my lunch for breakfast, and other times I end up just eating a banana (or a frozen blueberry waffle), but then I’m starving by 10am.
That’s where breakfast casserole (or PB&J Overnight Oats) comes in. It’s one of the quickest, simplest, and most delicious breakfasts out there, and if you cook it on the weekend, it’s all set to heat up every day this week (!!!) I realize other people are great at planning ahead and probably already do stuff like this, but I have to remind myself every weekend to plan for weekday breakfasts. Why is it so difficult?
Anyway, I’m so super excited for this breakfast casserole, because it’s loaded with BACON, red peppers, broccoli, spinach, hash browns, cheese and cottage cheese. Yes, cottage cheese! It adds more protein and honestly, you don’t even realize there’s cottage cheese in there. It’s kinda crazy. Needless to say, this breakfast casserole is super filling and keeps me going until lunchtime. Also… did I mention it’s delicious and totally customizable?
Win after win after win.
Say yes to Bacon & Veggie Breakfast Casserole!
- 6-8 slices lower fat bacon*
- 8 large eggs
- 1 ½ cups cottage cheese
- 2 cups shredded hash browns
- 2 cups finely chopped vegetables
- 2 cups shredded marble jack cheese, divided
- ¾ tsp. coarse salt
- ½ tsp. ground black pepper
- Pinch crushed red pepper flakes
- Chopped parsley, for garnish
- Preheat oven to 350 degrees.
- Place a wire rack on a baking sheet and coat with cooking spray. Line bacon on the wire rack and bake 10-12 minutes, until crispy. Once slightly cooled, chop into bite-sized pieces and place in a large mixing bowl.
- To the mixing bowl, add eggs, cottage cheese, hash browns, vegetables, 1 cup shredded cheese, salt, pepper and red pepper flakes and whisk to combine.
- Transfer egg mixture to a greased 9x13 baking dish. Top with remaining cup of shredded cheese. Bake 35-40 minutes, until egg is set. Remove and allow to slightly cool before slicing. Top with parsley and serve.
- *Regular bacon is also great for this recipe. I use lower fat because it’s meatier and crispier.