Hash Brown Breakfast Casserole
A delicious and hearty casserole combining crispy bacon, creamy cheeses, and tender hash browns, perfect for any breakfast or brunch gathering.
Ingredients
Main Ingredients
- 16 ounces bacon, diced Crispy bacon adds flavor.
- 1 medium onion, diced For added sweetness.
- 8 large eggs Large eggs for binding.
- 1 teaspoon salt Adjust to preference.
- 1 teaspoon black pepper Freshly ground is best.
- 1 teaspoon hot sauce (optional) Add for kick.
- 4 cups frozen hash browns, thawed Thawed for even cooking.
- 8 ounces sharp cheddar cheese, shredded For a strong cheese flavor.
- 6 ounces Swiss or Gruyere cheese, shredded Adds a rich taste.
- 16 ounces small curd cottage cheese For creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 x 13 baking dish and set it aside.
- In a large skillet, cook the diced bacon over medium heat until crispy.
- Add the diced onions to the skillet with the bacon and cook until translucent.
- Remove the bacon and onion mixture from the skillet and drain on a paper towel.
- In a large bowl, whisk together the eggs, salt, pepper, and optional hot sauce.
- Stir in the thawed hash browns, shredded cheddar cheese, shredded Swiss or Gruyere cheese, cottage cheese, and the cooked bacon and onions until well combined.
Cooking
- Scoop the mixture into the prepared baking dish.
- Bake in the oven for 35 to 45 minutes, or until the center is set.
- Let the casserole rest for 5 to 10 minutes before serving. Optionally, sprinkle fresh chives on top.
Notes
For a crispier top, broil the casserole for the last 2-3 minutes of baking. Feel free to add other ingredients like bell peppers or spinach for more flavor. Store leftovers in an airtight container in the fridge for 3-4 days.