Hashbrown Breakfast Casserole

It’s Saturday morning and we are having breakfast casserole before going to the Redbud festival to enjoy the trees… 

• 16 oz bacon diced (can also use ham, sausage, veggies, etc.)
• 1 onion diced
• 8 eggs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp hot sauce optional
• 4 cups frozen hash browns thawed
• 8 oz sharp cheddar cheese shredded
• 6 oz Swiss or Gruyere cheese shredded
• 16 oz small curd cottage cheese either 4% or 1% is fine

• Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside.
• Add bacon to a large skillet and cook over medium heat until nice and crispy. Add onions and cook until translucent. Remove and drain on a paper towel. 
• In a large bowl, whisk together eggs, salt, pepper, and hot sauce.
• Add hash browns, shredded cheese, cottage cheese, bacon and onions.
• Mix until combined.
• Scoop mixture into prepared baking dish and bake for 35 to 45 minutes or until center is set. Let casserole rest for 5 to 10 minutes before serving.
• Top with snipped fresh chives if desired.