Breakfast Casserole Without Eggs

Preheat the oven to 350º F (180º C). Lightly grease an 8x8 inch square baking dish with oil or butter.

In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.

Add the onion and red pepper to the pan drippings in the same skillet; sauté until vegetables are fragrant and soft, about 4 minutes. Set aside.

In a separate bowl, mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder. Then, stir in the cheese, frozen hash browns, bacon, and sauté vegetables.

Transfer the mixture to the prepared baking dish.

Bake for 15 – 20 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.Oriana's Note: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. If you notice that the edges are browning too quickly but the center is not set, cover the edges of the casserole with aluminum foil. This will help prevent further browning while allowing the center to catch up in terms of cooking.