Hash Browns, Bacon & Eggs Breakfast Casserole

Ingredients:

Olive oil cooking spray or your f avorite
12 slices bacon or turkey bacon
I used Oscar Meyer Center cut bacon
1½ cups onions
chopped
½ cup f at-f ree sour cream
½ cup f at-f ree cottage cheese
½ cup f at-f ree milk
2 eggs beaten
2 egg whites
¾ teaspoon Lawry’s seasoning salt or salt
Fresh ground pepper
to taste
4 cups f rozen hash browns
not def rosted

Preparation:

1. Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray.
2. To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several
paper towels. Cook in microwave f or 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon
strips. Add all cooked strips to clean paper towels and blot. Set aside.
3. Cook onions in microwave f or 3 minutes.
3. Cook onions in microwave f or 3 minutes.
4. In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.
5. Pour mixture into baking pan. Spread evenly. Cover the top evenly with f rozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.
6. Cover casserole with f oil and bake in oven f or 30 minutes.  Remove cover and bake an additional 30 minutes. To crisp the hash browns, place under broiler f or 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.
7. Remove f rom oven and let set f or 10 minutes to set. Cut into 6 slices.
8. This casserole can be reheated and it f reezes great too! It can be easily doubled and made in a 13 x 9 inch baking dish.