Hashbrown Breakfast Casserole Recipe
Cheesy hashbrown breakfast casserole is one of our all-time favorite savory breakfast dishes! It feeds a crowd and takes minutes to whip up.
Servings: 12
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 skillet until browned and put into a large bowl.
- Stir in potatoes, eggs, cheeses, and salt & pepper. Pour mixture into greased baking dish.
- Bake for 40-45 minutes. Let stand for 10 minutes before serving. ENJOY!
Video
Notes
Make ahead of time. Egg and hashbrown casserole actually works great as an overnight casserole! Throw it together like normal, cover it, and refrigerate it overnight. Then add an extra 10 minutes or so to the baking time in the morning.
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