25 July 2010

Hash Browns, Egg, and Cheese Casserole

I didn't put a full 1/3 c cheese on top--and this is a picture of a refrigerated portion--but YUM YUM YUM!!

6 slice(s) uncooked turkey bacon, sliced crosswise into 1⁄4-inch strips (I cooked the turkey bacon first (Oscar Mayer), and then cut it--I wish I would have done it the opposite)
3 cup(s) frozen hash brown potatoes, 12 ounces
4 medium scallion(s), sliced
3 large egg(s)
3 large egg whites
3/4 cup(s) 1% low-fat cottage cheese, small-curd
2/3 cup(s) low-fat shredded cheddar cheese
3 Tbsp grated Parmesan cheese, freshly grated
3 Tbsp all-purpose flour
3/4 tsp poultry seasoning, or ground sage
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp black pepper, freshly ground


• Place the oven rack in the center of the oven; preheat oven to 375ºF. Spray a 1 1⁄2-quart shallow baking dish with nonstick spray.
• Spray a nonstick skillet with nonstick spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes. Add the potatoes and scallions; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and let cool slightly.
• Beat together the eggs and egg whites in a large bowl until blended. Beat in the cottage cheese, 1/3 cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, about 30 minutes. Sprinkle evenly with the remaining 1/3 cup cheddar cheese. Let stand until the cheese is melted, about 10 minutes, and serve hot or warm.

Normally, I am not a casserole fan, but this turned out AWESOME. It is filling and I have several containers of leftovers!!

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