1-First, cook ½ pound of chopped bacon in a skillet over medium heat until browned and crisp, then set it aside.

2-Next, brown 1 pound of bulk breakfast sausage in the same skillet, breaking it up as it cooks, until no pink remains.

3-In another pan, heat 1 tablespoon of olive oil over medium heat and sauté 1 diced Vidalia onion along with ½ cup each of diced red and green bell peppers until softened and fragrant.

4-In a large bowl, mix 4 cups of thawed frozen shredded hash browns with 2 cups each of shredded cheddar and Gruyere cheeses, plus 2 cups of cottage cheese.

5-Add the cooked bacon, sausage, and sautéed vegetables to the hash brown mixture and stir well to combine.

6-Spread the mixture evenly in a 13 x 9 inch baking dish that’s been coated with cooking spray.

7-In a separate bowl, whisk together 8 large eggs, 1 ½ cups of low-fat milk, 1 teaspoon each of garlic powder, onion powder, and kosher salt, plus ½ teaspoon of freshly ground pepper.

8-Pour the egg mixture over the top of the hash brown layer in the baking dish.

9-Bake the casserole at 375 degrees Fahrenheit for 50-55 minutes, or until it’s puffy, golden, and set in the center.