Mom’s Egg Casserole

Preheat oven to 350° F. Lightly spray a 9" x 13" pan with nonstick cooking spray.

Cook bacon using your preferred method, in the oven or on the stovetop, until chewy-crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces.

In a large bowl, whisk eggs until well combined.

Set aside ¼ cup of the chopped bacon, then add the rest to the whisked eggs.

Set aside ½ cup of the colby jack, then add the rest to the whisked eggs.

Add the cottage cheese, melted butter, half of the red pepper, half of the broccoli, and all of the yellow onion. Stir to combine.

Sprinkle the flour, Lawry's, black pepper, and half of the Parmesan over the egg mixture. Stir to combine.

Add the egg mixture to prepared 9" x 13" pan. Sprinkle remaining Parmesan over the top, followed by the remaining bacon and red pepper. Finish by sprinkling the remaining colby jack over the top, plus a generous sprinkle of freshly ground black pepper.

Cover casserole dish with foil and bake for 40 minutes.

Remove cover and bake 20-30 minutes more, or until center is firm. If the top starts to brown more than you like, place the lid back on the pan.

Remove the pan from the oven and let sit for 15-20 minutes before cutting and serving.

The casserole will have a soft texture, due to the cottage cheese. It will continue to firm up the longer it sits. If desired, sprinkle with chopped green onion before serving.