This recipe for Healthier Southwest Hashbrown Casserole and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubDots #CollectiveBias

With the right tools for cleanup, casseroles are the perfect go-to dish for the busy holiday season. Treat your guests with this healthier southwest hashbrown casserole. A great breakfast, brunch or side dish recipe.

With cooler weather bearing down on us, I’m switching my kitchen tactics. The grill is getting a chance to hibernate, and I’m busting out my casserole dishes and hearty comfort food meals. The only bummer? More clean-up.

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Be sure to grab this offer on your next Scotch-Brite® purchase at Target! Now that we know we can tackle the clean-up, ready to get cooking?

Healthier Southwest Hashbrown Casserole

Preheat oven to 350 degrees Fahrenheit and coat a 9×13 baking dish with cooking spray.

Cook bacon in a large skillet over medium-high heat until crispy and golden. Remove cooked bacon with a slotted spoon to a plate lined with paper towels. Remove all but 1 Tb. of drippings from the skillet and reserve for another use.

Add the mushrooms, onions, and peppers to the skillet. Cook until softened and the liquid from the mushrooms have evaporated. Season with salt and pepper.

To a large bowl, combine bacon and cooked veggies. Pour in the frozen hashbrowns. Whisk together the eggs, Greek yogurt, mustard, and 1 c. of the cheese in a medium bowl. Pour the mixture over the hashbrowns and veggies. Carefully mix together. Pour the hashbrown mixture into the baking dish.

Sprinkle on the remaining cheese. Place the dish in the middle of the oven and bake for 45-50 minutes, or until potatoes are bubbly and cheese has melted and is golden.

Allow to rest for 5 minutes before cutting and serving. Garnish with chopped herbs and hot sauce, if desired.

Healthier Southwest Hashbrown Casserole

Yield: 8 servings

With the right tools for cleanup, casseroles are the perfect go-to dish for the busy holiday season. Treat your guests with this healthier southwest hashbrown casserole, a great breakfast, brunch or side dish recipe.

Ingredients

1 30oz package frozen shredded hashbrowns
1 lb. bacon, chopped
8 oz. mushrooms, sliced
6-8 baby bell peppers, cored, seeded and diced
2 Tb. - 1/4 c. diced jalapeños, to taste
1 onion, diced
5 large eggs
3/4 c. plain non-fat Greek yogurt
1 tsp. whole grain mustard
2 cups part-skim shredded cheddar cheese, divided
Garnish: chopped herbs (parsley, cilantro and/or basil)
salt and pepper to taste

Instructions

Preheat oven to 350 degrees Fahrenheit and coat a 9x13 baking dish with cooking spray.
Cook bacon in a large skillet over medium-high heat until crispy and golden. Remove cooked bacon with a slotted spoon to a plate lined with paper towels. Remove all but 1 Tb. of drippings from the skillet and reserve for another use.
Add the mushrooms, onions, and peppers to the skillet. Cook until softened and the liquid from the mushrooms have evaporated. Season with salt and pepper.
To a large bowl, combine bacon and cooked veggies. Pour in the frozen hashbrowns.
Whisk together the eggs, Greek yogurt, mustard, and 1 c. of the cheese in a medium bowl. Pour the mixture over the hashbrowns and veggies. Carefully mix together.
Pour the hashbrown mixture into the baking dish. Sprinkle on the remaining cheese. Place the dish in the middle of the oven and bake for 45-50 minutes, or until potatoes are bubbly and cheese has melted and is golden.
Allow to rest for 5 minutes before cutting and serving. Garnish with chopped herbs and hot sauce, if desired.

With this comfort food casserole, don’t expect leftovers. And, with right Scotch-Brite® products from Target, you won’t be stuck cleaning in the kitchen for long!

Be sure to check out this link for fab easy-to-cleanup recipes! And, if you’re looking for other breakfast and brunch recipe inspiration for the season, don’t miss our make-ahead pancake muffins or this veggie frittata recipe!