Breakfast Bacon Casserole

I love breakfast! An obscene amount. It is totally my favorite meal. It can be sweet or savory, healthy or sinful and it's all delicious! I tend to favor more savory breakfasts, now. I think because during the week, my breakfasts tend to be sweeter (oatmeal, yogurt and fruit, etc), so on the weekends I like to gorge myself on glorious egg dishes. For example, this delectable, savory, cheesy-bacony-eggy casserole.

*This post is entered in Denny's and/or Foodbuzz BACONALIA challenge



Breakfast Bacon Casserole:
3 eggs
3 egg whites
1 lb of potatoes
1 green pepper
2 small onions
1 tbsp of plain Greek yogurt
6 slices of thick bacon
1/2 tsp of salt
1/2 tsp of pepper
1/2 tsp of cumin
3 oz of Gruyère cheese
1/2 cup of shredded Parmesan cheese

Pre-heat the oven to 375 degrees. Grease a medium glass casserole dish. Grate potatoes and onions using the large wholes on a box grater or the grating blade on a food processor. Chop the green pepper. In a large bowl, beat the eggs, egg whites and yogurt until well combined and slightly fluffy, add in seasonings, and Gruyère, and stir. Add in vegetables and pour mixture into casserole dish. Chop bacon (raw) and sprinkle on top of the egg mixture, then top that with the Parmesan cheese. Bake until set, about 40 minutes. Turn on the broiler and bake an additional 2-3 minutes, until top is golden. Let stand a few minutes before serving.



Happy Eating.