Hashbrown Breakfast Casserole
Cheesy hashbrown breakfast casserole is one of our ALL-TIME favorite savory breakfast dishes! It feeds a crowd and preps in 15 minutes.
Servings: 12
Equipment
Ingredients
- 1 pound bacon, diced
- 4 cups frozen shredded hash brown potatoes, thawed
- 9 eggs, lightly beaten
- 2 cups shredded cheddar cheese
- 1½ cups cottage cheese
- 1¼ cups shredded swiss cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F, and grease a 9x13-inch baking dish.
- Cook diced bacon in a large skillet until browned and put into a large bowl.
- Stir in potatoes, eggs, cheddar cheese, cottage cheese, swiss cheese, and salt & pepper. Pour mixture into greased baking dish.
- Bake for 40-45 minutes. If the top is browning more quickly than the middle is baking, tent a piece of aluminum foil over the top to keep it from getting too crispy and dry.
- Let stand for 10 minutes before serving. ENJOY!
Video
Notes
Fresh potatoes. Peel 4-5 medium Russet potatoes, shred them with a box grater, and let them soak in cold water for 10-15 minutes to help remove the excess starch. Drain and dry before using.
Make ahead of time. Assemble, cover, and refrigerate it overnight. Add an extra 10 minutes or so to the baking time in the morning. It can also be frozen for up to 3 months. Thaw in the fridge before baking.
Store leftovers in individual serving containers in the fridge for 3-4 days or in the freezer for 2-3 months.
Nutrition
Serving: 12g | Calories: 407kcal | Carbohydrates: 15g | Protein: 21g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 547mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 6mg | Calcium: 274mg | Iron: 2mg