#820: Amish Breakfast Casserole

I am really into egg casseroles lately.  I love eating eggs for breakfast and I cannot get enough of egg substitutes lately (so healthy!).  So I found this recipe and couldn't wait for it to come out of the oven.  I LOVED this.  It was delicious.  This would be a great thing to serve for breakfast when company was coming over.  BUT it was too unhealthy for my liking, so I changed it a little.  Below is my version.  You'll find the original recipe posted at the bottom.  Enjoy!

3 tablespoons real bacon bits

2 green onions, chopped

2 servings (1/2 c) egg substitute

1 1/2 cups frozen shredded hash brown potatoes, thawed

1/2 cup shredded cheddar cheese

1/2 cup 1% cottage cheese
1 bell pepper, diced

In a large bowl, combine all of the above ingredients.  Mix well and transfer to a greased 8x8-in. baking dish.

Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 4 servings.

My version serves 4 and is 5 ww+ pts each.


This is the original recipe. 

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups (12 ounces) 4% cottage cheese

1-1/4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.