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.
Course: Breakfast, casserole
Cuisine: Clean Eating
Servings: 8people
Author: Stephanie
Ingredients
Potato Hash Base
3CupsPeeled and grated potato
1tspolive oil
½CupGrated cheesethis is optional
Filling
½CupBaconCooked, diced bacon (about 6 rashers)
1Small OnionDiced
6Free range eggs
1CupCottage cheeseFull fat
⅓CupPlain flour
½tspBaking powder
¼tspSalt
Black pepper
2CupsFresh spinach leaves
Instructions
Hash Brown Base
Heat up the oven to 200c or 400f
Peel and grate 3 medium sized potatoes. Stir in ½ 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 180c 0r 350f and Bake for 25 minutes until golden
Allow to cool slightly before cutting into slices to serve