Healthy Bacon Egg Potato Breakfast Casserole

• Gluten free

• Meat

  • 4 strips Antibiotic free turkey bacon, uncured

• Produce

  • 9 cups Baby kale
  • 3 cloves Garlic
  • 1 tsp Herbes or other herb blend, Fines
  • 1 cup Mushrooms
  • 1 Onion, chopped (~ 1 cup, medium
  • 1 Red bell pepper, chopped (~ 1 cup
  • 2 cups Yukon gold potatoes

• Refrigerated

  • 6 Eggs, large

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 cup Cheddar cheese, reduced fat sharp
  • 1 cup Cottage cheese, non-fat

Found on jeanetteshealthyliving.com

Description

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

Directions

• Preheat oven to 375 degrees.
• Heat oil in a large skillet and saute onion, bell pepper, mushrooms, garlic, bacon and Fines Herbes until onions are translucent. Set aside.
• 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.
• Bake 45 minutes until casserole is firm.
• Serve on bed of baby kale.