• Prep Time: 20mins
  • Cooking Time: 25mins
  • Serves: 2

Hashbrown Bacon Veggie Breakfast Casserole

Category: Casseroles, Breakfast, Vegetarian

 Ingredients List

  • 6 whole eggs, 3 egg whites
  • 1 heaping tablespoon of fat-free Greek yogurt (this makes the eggs thicker and fluffier- my mom uses cream cheese or heavy cream but the Greek yogurt has the same affect)
  • 1/2 pack of turkey bacon, cooked and diced
  • 1 medium zucchini, diced
  • 1/4 large white onion, diced
  • 1 potato, chopped long (I chopped up the potato into little pieces that look like hashbrowns)


Preheat the oven to 425 degrees. Beat together the eggs, egg whites and Greek Yogurt. Toss the onion and squash together. Spray a brownie pan with cooking spray or line with coconut oil. Layer the zucchini/onion mix in the pan. Evenly dump the egg mixture on top of the vegetables. Top evenly with bacon and potatoes. Cook in the oven for 25 minutes, or until the middle is cooked.

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