Cottage Cheese Breakfast Bake

1/2# of bacon - cut up and fried crispy

1 lg. onion - diced

6 small red potatoes - scrubbed and diced

1 lg. canned roasted red pepper - diced

6 lg. eggs

1c cottage cheese

After frying the bacon, transfer it to folded brown paper or paper towel to absorb excess grease.  Pour off most of the fat from the pan, then add onions and potatoes and fry just a bit to give them a little color and to absorb that bacon-y flavor.  Stir in the red pepper at the end.  Meanwhile, combine cottage cheese and a couple fresh eggs in a medium bowl and beat together, to break down the cottage cheese a bit.  Add the remaining eggs, two at a time and blend well.

Grease a 9"x13" glass pan with a paper towel, dipped in the bacon drippings.  Put in the contents of the frying pan and arrange to cover the bottom in a balanced way.  Carefully, pouring slowly, add the egg mixture.  Top with about 1/2c fresh grated parmesan (or other dry sharp) cheese.  Bake at 350° about a half hour, or until a toothpick inserted, comes out clean.  It will probably be beautifully 'pouffed' at this point, but will flatten as it cools.

I'm keeping track of calories right now, so I did a calorie count on this recipe.  The whole pan is 1700 calories.  Cut into 12 individual servings.  Each square is right around 145 calories.  We have this, stored, covered, in the refrigerator for a few days.  A square can easily be heated in the microwave in less than a minute, or packed for a quick breakfast or lunch at work.  After a couple days, what's left is put in a zip-type bag and frozen.  Separate with little squares of wax paper, so they don't freeze together.  Try this recipe, or one of the many others I've posted for breakfast bakes.

Be Adventurous in picking ingredients. . .Happy Cooking! . . 😊 . . .Lin