An all in one breakfast casserole with a baked potato base, a bucket load of spinach, crispy bacon bits and protein rich cottage cheese. My kids stand in line waiting for this to come out of the oven. If time is an issue, make this recipe for Dinner and then give this 30 second breakfast recipe a whirl.
Potato Hash Base
- 3 cups of peeled and grated potato
- 1 teaspoon olive oil
- 1/2 cup grated cheese (this is optional)
- 1/2 cup cooked, diced bacon (about 6 rashers)
- 1 small onion, diced
- 6 free range eggs
- 1 cup cottage cheese (full fat)
- 1/3 cup plain flour (I use this one)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- black pepper
- 2 cups fresh spinach leaves
Hash Brown Base
- Heat up the oven to 400’F
- peel and grate 3 medium sized potatoes. Stir in 1/2 cup grated cheese and a little salt and pepper to taste.
- Press down into a baking tray lined with baking paper (or well greased with olive oil)
- Bake for 25 minutes until golden. Remove from oven to add filling.
Make the Egg Filling
- Heat a pan on the stove top and add your bacon. Fry until crispy. Remove from pan and drain away oil. Keep one spoon for frying onion.
- Add diced onion and a spoon of bacon fat to the pan. Fry until softened. Remove from pan.
- In a large mixing bowl: add 6 eggs and whisk well.
- Stir in cottage cheese.
- Add bacon, onion, flour, baking powder and stir to combine.
- Fold in fresh spinach leaves.
- Pour egg mix onto cooked potato hash base.
- Reduce oven temp to 350F and Bake for 25 minutes until golden.
Allow to cool slightly before cutting into slices to serve.
This recipe can be eaten warm or cold.
- Great for school lunch boxes.
- Feel free to add extra veggies such as grated carrot, corn, broccoli or peas. You can add up to a cup of extra veggies before needing to mess with the ingredients.
- Category: Breakfast
- Cuisine: Clean Eating
Keywords: Breakfast bake