Hashbrown, bacon, egg, and cheese casserole

6 rashers bacon, raw, sliced crosswise into 1/4 inch strips
3 cups frozen hash browns
4 medium scallions (green/spring onions), sliced
5 large eggs (or 6 medium)
3/4 cup cottage cheese
2/3 cup shredded cheddar
3 tbsp grated Parmesan cheese
3 tbsp plain flour
3/4 tsp poultry seasoning, or ground sage
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground black pepper

Place oven rack into the centre of the oven. Preheat oven to 375F/190C. Lightly grease a 1 1/2 quart shallow baking dish. Cook the bacon in a frying pan until nearly crisp, stirring occasionally (about 4 minutes). Add the potatoes and scallions and continue to cook, stirring until tender (about 7 minutes). Remove from heat and let cool slightly. Beat the eggs in a large bowl, then beat in the cottage cheese, 1/3 cup of the cheddar, the Parmesan, flour, poultry seasoning, baking powder, salt, and pepper until combined. Stir in the cooked potato mixture and spread evenly in baking dish. Bake until golden and set in the middle (about 30 minutes). Sprinkle evenly with the remaining cheese and let stand until cheese is melted (about 10 minutes). Serve.