Easy Hash Brown Breakfast Casserole

Serving of hash brown breakfast casserole on white round plate with fresh orange wedge and strawberries behind it.

4.99 from 63 votes

Easy Hash Brown Breakfast Casserole

This amazing Hash Brown Breakfast Casserole is perfect for entertaining a crowd or serving up a simple weekend brunch. Made with frozen hash browns, eggs, bacon, and three different types of cheese, this savory breakfast casserole can be made in advance and is designed to feed a crowd.

Course Breakfast

Cuisine American

Keyword breakfast casserole, hash brown breakfast casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 418kcal

Author Trish - Mom On Timeout

Ingredients

16 ounces bacon diced (can also use ham, sausage, veggies, etc.)
1 medium onion diced
8 large eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot sauce optional
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 either 4% or 1% is fine

Instructions

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.
16 ounces bacon, 1 medium onion
In a large bowl, whisk together eggs, salt, pepper, and hot sauce.
8 large eggs, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon hot sauce
Add hash browns, shredded cheese, cottage cheese, bacon and onions.
16 ounces bacon, 1 medium onion, 4 cups frozen hash browns, 8 ounces sharp cheddar cheese, 6 ounces Swiss or Gruyere cheese, 16 ounces small curd cottage cheese
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.

Video

Notes

Storage Information

Leftover casserole should be stored in an airtight container in the refrigerator for up to 3 days.

To freeze, transfer to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and warm gently in the microwave.

Nutrition