1/2 pound sliced bacon
1/2 medium sweet onion, chopped
3 eggs, lightly beaten
2 cups frozen shredded hash brown potatoes, thawed
1 cups (8 ounces) shredded cheddar cheese
3/4 cups (12 ounces) fat free cottage cheese
1 cup frozen then thawed and drained well, chopped spinach
1 cup chopped, sautéed and drained fresh wild mushroom mix
1. Preheat oven to 350°. In a large skillet, cook bacon until crisp, drain. Remove the bacon and coarsely chop. Return to the skillet and add the chopped onion. Saute together until the onion is glossy. Remove and transfer to a bowl. In another bowl, combine the remaining ingredients; stir in the bacon mixture. Transfer to a greased 13×9-in. baking dish.
2. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.
Note – This is a great recipe to make the night before you intend to serve in the morning. Just cover with plastic wrap and refrigerate. In the morning remove and place in the preheated oven and cook as directed. If adding any of the optional ingredients, the key is to remove any excess moisture so as to avoid the casserole from becoming runny.