Crustless Bacon and Potato Quiche |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made this for a church dinner by compiling my favorite parts of 2 different egg casseroles. The dish was scraped clean! This is good for Brunch, or for a main dish. Ingredients:
3 cups frozen hash browns |
10 eggs |
1/2 cup cottage cheese |
1/2 teaspoon oregano |
1/4 teaspoon garlic powder |
4 green onions, chopped |
1/3 cup green pepper, diced |
1/2 cup sliced mushrooms |
12 slices cooked bacon, crumbled |
1 cup mozzarella cheese, shredded |
1/2 cup cheddar cheese, shredded |
1/2 tomato, diced |
Directions:
1. Preheat oven to 350^. Spray 11x7 glass baking dish w/cooking spray. In baking dish, layer potatoes.
2. In medium bowl, beat eggs, cottage cheese, oregano, and garlic powder w/wire whisk until well blended. Add green peppers, mushrooms, cooked bacon, and onions (withhold a few tablespoons of the green chives to sprinkle on top after baking).
3. Pour egg mixture over the top of the hashbrowns. Top with shredded cheese. Bake for 30 minutes, or until knife inserted in center comes out clean. Top with the remaining chives and tomatoes, if desired. Let stand 5-10 minutes before cutting.
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