Cleaned-Up "Hashbrown" Bacon Veggie Breakfast Casserole

All the breakfast goodness in one casserole

My favorite breakfast foods: eggs, eggs with vegetables, hashbrowns, bacon. Oh hey why not throw it all together to make breakfast for the week? I know turkey bacon isn't exactly clean, but hey gotta live a little sometimes. This was a huge hit with the BF who ate 1/4 of the casserole for breakfast on the first morning. I chopped up my potatoes long and stringy to look like hashbrowns- funny how if they look like a hashbrown and taste like a hashbrown (without the grease) one thinks they have hashbrowns in their casserole ("Oh hey I love hashbrowns! Didn't know they were clean!" -BF).

Servings: Breakfast for the week for 2 (unless one of them eats 1/4 of the pan in one sitting. In that case it makes breakfast for about 3 days)

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

• 6 whole eggs, 3 egg whites ($2.00)
• 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 ($2.50)
• 1 medium zucchini, diced ($.90)
• 1/4 large white onion, diced ($.25)
• 1 potato, chopped long (I chopped up the potato into little pieces that look like hashbrowns) ($.50)

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. 

Chopped up veggies and bacon