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Bacon Egg Potato Casserole © Jeanette's Healthy Living

Healthy Bacon Egg Potato Breakfast Casserole

This is a healthier version of an Amish Breakfast Casserole.
Course Breakfast/Brunch
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9
Calories 184 kcal

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion chopped (~ 1 cup)
  • 1 red bell pepper chopped (~ 1 cup)
  • 1 cup mushrooms chopped
  • 3 cloves garlic minced
  • 4 strips uncured antibiotic free turkey bacon chopped
  • 1 teaspoon Fines Herbes or other herb blend
  • 6 large eggs
  • 1 cup non-fat cottage cheese pureed in food processor
  • 1 cup reduced fat sharp cheddar cheese shredded
  • 2 cups shredded Yukon gold potatoes
  • 9 cups baby kale

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat oil in a large skillet and saute onion, bell pepper, mushrooms, garlic, bacon and Fines Herbes until onions are translucent. Set aside.
  3. In large bowl, whisk together eggs, cottage cheese and cheddar cheese. Stir in shredded potatoes. Add sauteed bacon and vegetables. Spoon into lightly greased 9x9 square dish.
  4. Bake 45 minutes until casserole is firm.
  5. Serve on bed of baby kale.
Nutrition Facts
Healthy Bacon Egg Potato Breakfast Casserole
Amount Per Serving
Calories 184 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 119mg40%
Sodium 372mg16%
Potassium 660mg19%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 7290IU146%
Vitamin C 105.3mg128%
Calcium 199mg20%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.