1 pkg. center-cut thick bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes, thawed
1-1/2 c. low-fat cottage cheese
2 c. low-fat shredded cheddar cheese (sharp or mild)
1-1/4 c. shredded Swiss cheese
pinch of red pepper flakes, optional
1 small zucchini, diced
1 c. chopped broccoli, semi cooked
1/2 c. sliced carrots, sliced thin or diced small
other veggies (assorted peppers) of your choice
In a large skillet, cook bacon until crisp, remove with a slotted spoon to a paper towel lined bowl or plate.
Drain bacon grease, except for about 2 tablespoons; add onion cook until tender.
In a large bowl, combine eggs, hash browns, cheeses, cottage cheese and veggies if desired; stir in bacon and onions. Add red pepper flakes, if desired.
Transfer to a greased 13-in. x 9-in. baking dish.
Bake uncovered at 350 degrees (325 degrees for glass dish) for 50-55 minutes, or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting. Serves 12.