Easy Hash Brown Breakfast Casserole Recipe
This Easy Hash Brown Breakfast Casserole is a delicious and satisfying dish perfect for feeding a crowd or enjoying a cozy brunch. Packed with bacon, three cheeses, and fluffy eggs, this make-ahead casserole is a crowd-pleaser for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bacon and Onion Mixture:
- 16 ounces bacon, diced
- 1 medium onion, diced
Egg Mixture:
- 8 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
Remaining Ingredients:
- 4 cups frozen hash browns, thawed
- 8 ounces sharp cheddar cheese, shredded
- 6 ounces Swiss or Gruyere cheese, shredded
- 16 ounces small curd cottage cheese (4% or 1%)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350F and grease a 9 x 13 baking dish.
- Cook bacon and onions: In a skillet, cook diced bacon until crispy. Add diced onions and cook until translucent. Drain on a paper towel.
- Whisk egg mixture: In a large bowl, whisk together eggs, salt, pepper, and hot sauce.
- Combine ingredients: Add hash browns, shredded cheeses, cottage cheese, bacon, and onions. Mix well.
- Bake: Transfer mixture to the prepared baking dish and bake for 35-45 minutes until set. Rest for 5-10 minutes before serving.
- Serve: Optionally top with fresh chives before serving.
Notes
- Leftover casserole can be stored in the refrigerator for up to 3 days in an airtight container.
- To freeze, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 1g
- Sodium: 809mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 168mg
