Healthy Recipe

Ingredients:

• Uncooked Turkey Bacon  6 slice(s), sliced crosswise into 1⁄4-inch strips
• Frozen Shredded Hash Brown Potatoes  3 cup(s), about 12 oz
• Scallions  4 medium, sliced
• Eggs  5 large egg(s)
• 1% Low Fat Cottage Cheese  ¾ cup(s), small-curd variety recommended
• Shredded Reduced Fat Mexican-Style Cheese Blend  ⅔ cup(s), divided
• Grated Parmesan Cheese  3 Tbsp
• All-Purpose Flour  3 Tbsp
• Poultry Seasoning or Ground Sage  ¾ tsp
• Baking Powder  ½ tsp
• Table Salt  ¼ tsp
• Black Pepper  ¼ tsp, freshly ground

Instructions:

1. Place the oven rack in the center of the oven; preheat oven to 375ºF.
2. Coat a nonstick skillet with cooking spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes.
3. Add the potatoes and scallions to the skillet; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and cool slightly.
4. Beat the eggs in a large bowl until blended. Beat in the cottage cheese, 1⁄3 cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined.
5. Spray a 1 1⁄2-quart shallow baking dish with cooking spray. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, for about 30 minutes.
6. Sprinkle evenly with the remaining 1⁄3 cup cheddar cheese. Let stand until the cheese has melted (or broil if you prefer some browning).
7. Slice casserole into 6 pieces and serve. Serving size: 1 piece. Any leftovers can be refrigerated for up to two days. Reheat individual portions in the microwave or oven.