Preheat oven to 350°F.
In a large skillet, melt butter and sauté peppers and onion for 5 minutes. Once softened, add kale, cover, and let it wilt.
In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder, and red pepper flakes.
Grease a 9x13 baking dish and spread hash browns evenly in the dish. Sprinkle with a little cheese, salt, pepper, and garlic powder.
Layer the sautéed veggie mixture over the hash browns, then pour the egg mixture on top. Finish with the remaining cheese.
Bake for 45–60 minutes, or until fully set. If using a cast iron dish, you may need extra baking time.
Let cool slightly, then slice and serve.
Storage: Cover and store in the fridge for up to a week. Pair with fresh fruit for a balanced breakfast!
