Spinach, Bacon & Hash brown Breakfast Casserole

Ingredience

Potato Hash Base

3 Cups Peeled and grated potato

1 tsp olive oil

½ Cup Grated cheese this is optional

Filling

½ Cup Bacon Cooked, diced bacon (about 6 rashers)

1 Small Onion Diced

6 Free range eggs

1 Cup Cottage cheese Full fat

⅓ Cup Plain flour

½ tsp Baking powder

¼ tsp Salt

Black pepper

2 Cups Fresh spinach leaves

Pokyny

Hash Brown Base

Heat up the oven to 200c or 400f

Peel and grate 3 medium sized potatoes. Stir in ½ cup grated cheese and a little salt and pepper to taste

Press down into a baking tray lined with baking paper (or well greased with olive oil)

Bake for 25 minutes until golden. Remove from oven to add filling

Make the Egg Filling

Heat a pan on the stove top and add your bacon. Fry until crispy. Remove from pan and drain away oil. Keep one spoon for frying onion

Add diced onion and a spoon of bacon fat to the pan. Fry until softened. Remove from pan

In a large mixing bowl: add 6 eggs and whisk well

Stir in cottage cheese

Add bacon, onion, flour, baking powder and stir to combine

Fold in fresh spinach leaves

Pour egg mix onto cooked potato hash base

Reduce oven temp to 180c 0r 350f and Bake for 25 minutes until golden

Allow to cool slightly before cutting into slices to serve