Hash Brown Breakfast Casserole
A cheesy egg casserole with bacon, onions, hash browns, and cottage cheese, baked in a 9 by 13 inch dish.
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb diced bacon
- 1 medium onion diced
- 8 large eggs
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp hot sauce optional
- 4 cup frozen shredded hash browns thawed
- 8 oz shredded sharp cheddar cheese
- 6 oz shredded Swiss cheese or Gruyere
- 16 oz small curd cottage cheese
- 2 tbsp chopped fresh chives for garnish, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Cook. Brown the bacon in a skillet, add the onion until soft, and drain on paper towels.
- Mix. Whisk the eggs with salt, pepper, and hot sauce, then stir in the hash browns, cheeses, bacon, and onion.
- Bake. Spread in the dish and bake 35 to 45 minutes until set and 160 degrees F in the center.
- Rest. Rest 5 to 10 minutes, then slice and garnish with chives.
Notes
Substitutions: Use ham or cooked sausage for bacon, or sour cream for the cottage cheese.
Tips: Thaw and squeeze the hash browns dry, and drain the bacon well. Prepare it the night before and add a few minutes to the bake.
Storage: Refrigerate for three to four days or freeze for up to three months, then reheat to 165 degrees F.