Healthy Comfort Food: Hashbrown Casserole with Veggies

File this when you need a healthy brunch recipe, especially if you've got a crowd to feed. Cut and freeze leftovers. They reheat nicely in the oven or microwave.

4.67 from 3 votes

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Cuisine: Healthy Brunch

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: squares

Calories: 154kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

9 large eggs, beaten
1 teaspoon kosher salt
3/4 teaspoon coarse black pepper
1/4 teaspoon ground nutmeg
3 cloves garlic, crushed or chopped
1 tablespoon Dijon mustard
2 cups lowfat cottage cheese
5 cups frozen hashbrown potatoes (no added oil or salt), do not defrost
1 large yellow onion, grated
6 tablespoons chopped chives, divided (about 3/4 ounce)
1 (12.6-ounce) bag frozen broccoli pieces, thawed, with excess moisture removed, cut to bite-sized pieces
2 1/2 cups 2% shredded sharp cheddar cheese, divided

Instructions

Preheat oven to 400°F.
In a large bowl, mix the beaten eggs and the next 5 ingredients (through mustard). Add the cottage cheese and mix well.
In a separate large bowl, mix the frozen hashbrowns, grated onion, 4 tablespoons chives, broccoli and 2 cups of the shredded cheese.
Pour the ingredients of the first bowl (egg mixture) into the potato mixture. Combine well.
Transfer the mixture into a 9" x 13" baking dish that was treated with nonstick spray. Use a spatula or the back of a large spoon to even out the contents of your baking dish.
Sprinkle the remaining 2 tablespoons of chives and 1/2 cup cheese over the top.
Bake 40 minutes or until the top is golden and the center has set.
Cut into 15 squares.

Notes

For diabetes exchanges, count 1 square as 1/2 Veg, 2 Meat, 1 Carb, 1 Fat

Nutrition