Ingredients

The following ingredients have 8 Servings
  • 6-8 slices chopped uncured bacon
  • 2 cups finely chopped vegetables
  • 8 large eggs
  • 1 cup cottage cheese or plain Greek yogurt
  • 1-2 tablespoon(s) Dijon mustard
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon coarse salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Pinch crushed red pepper flakes
  • 2 cups shredded hash browns
  • 1 ½ cup shredded marble jack cheese, divided

Instruction

  • Preheat oven to 350 degrees.
  • Heat a large skillet to medium. Add the bacon and cook until bacon is crispy, stirring frequently. Remove from the pan and set aside on a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan.
  • Add the veggies to the pan and cook 3-4 minutes or until slightly soft, stirring occasionally.
  • In a mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, Dijon, salt, Italian seasoning, onion powder, garlic powder, pepper and red pepper flakes and whisk to combine.
  • Fold in the cooked bacon, cooked veggies, hash browns and half of the cheese.
  • 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. Serve.