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.

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