This hearty & filling Breakfast Casserole is just 2 Points if you follow the Points plan. Following an older plan, then it is 3 SmartPoints per serving if you follow the WW Blue or Purple plan. If you are following the Green plan, then it works out at 4 SmartPoints per serving.
INGREDIENTS US CustomaryMetric 1x2x3x
- 6 oz shredded hash browns (*see notes above) (170g)
- 1 small red onion chopped
- 6 slices turkey bacon / bacon medallions diced
- 5 spray calorie controlled oil
- 6 large eggs
- 1 cup low fat cottage cheese (225g)
- 1 cups fat free / reduced fat shredded cheddar cheese (110g)
- ¼ tsp salt
- ¼ tsp pepper
INSTRUCTIONS
- Preheat the oven to 350°F / 180°C / 160°C fan
- Place the shredded hash browns into a bowl to defrost (* see tips above if using whole hash browns)
- Chop the turkey bacon (or bacon medallions if using) into small pieces.
- Spray the bottom of a non stick frying pan / skillet and heat over a medium heat. Add the bacon pieces and cook for 1 minute before adding the chopped onion.
- Turn up the heat a bit & continue to cook the bacon and onions until the bacon has browned and the onion pieces have started to soften slightly – this will take 4 or 5 minutes.
- Remove from the heat.
- Layer the shredded hash browns on the bottom of a casserole dish (approx 9′ x 6′) and sprinkle the cooked bacon and onion on top.
- In a bowl, whisk the eggs until they are light and fluffy and stir in the salt and pepper.
- Stir in the cottage cheese and then pour this mixture on top of the other ingredients.
- Top with the shredded / grated cheese.
- Bake in the centre of the oven for 35 – 40 minutes or until a knife inserted into the middle comes out clean.
- Remove from the oven and leave to stand for 5 – 10 minutes until slicing into 8 pieces.
- Eat warm or cold – the choice is yours!
