Easy Hashbrown Breakfast Casserole
Easy Hashbrown Breakfast Casserole is perfect for entertaining a crowd or serving up a simple weekend brunch. Made with frozen hashbrowns, eggs, bacon, and three different types of cheese, this savory breakfast casserole can be made in advance and is designed to feed a crowd.
- 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.
Calories: 418kcal | Carbohydrates: 16g | Protein: 23g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 168mg | Sodium: 809mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 6.7mg | Calcium: 299mg | Iron: 1.6mg