Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.
Cooking spray (canola or olive oil)
4 strips bacon
10 large eggs
1 tsp olive oil
1 large leek, chopped and washed
1/2 red bell pepper, cut into small dice
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded Cheddar, from the supermarket, or any leftover shredded cheese from my freezer.)
1/4 cup low-fat cottage cheese
2 Tbsp skim milk
1/2 tsp dried thyme leaf
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray.
In a nonstick frying pan, cook the bacon over low heat until it is just crisp but not burned. Drain on a plate covered with a paper towel, and set aside to cool.
In a large bowl, lightly beat the eggs.
In a small frying pan, heat the oil, and add the leeks and red pepper. Sauté 2-3 minutes, until the vegetables are soft but not yet starting to brown. Remove the pan from heat and set aside to cool for 2 minutes. Then, mix the vegetables into the eggs; crumble the bacon and add to the egg mixture along with all of the remaining ingredients. Pour the mixture into the casserole dish.
Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.
(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes.)