Cheesy Hash Brown Egg Breakfast Casserole
Ingredients
The base
-
8
large
eggs, lightly beaten
-
4-5
cups
shredded hash browns, frozen or thawed
-
¾
cup
cottage cheese
-
¾
cup
sour cream
The meat
-
8 to 16
ounces
bacon, chopped or sausage
The vegetables
-
½
cup
small diced onion or shallots
The seasonings
-
1
teaspoon
hot sauce (optional)
-
1
teaspoon
salt
-
¼
teaspoon
pepper
The cheese
-
1
cup
shredded cheddar cheese (preferably sharp)
-
1
cup
shredded Swiss cheese
For garnish
-
to taste
chopped green onions or chives
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- Cook the bacon or sausage and onion in a skillet over medium heat until cooked through and crispy.
- In a large bowl, combine the eggs, hash browns, hot sauce, salt, pepper, cottage cheese, sour cream, and cheeses. Add the cooked meat and onions and mix well.
- Spread the mixture evenly in the prepared pan. You can refrigerate overnight at this point.
- Bake for 40-45 minutes until golden on the edges and a knife comes out clean from the center. If refrigerated, add 10-15 minutes to the baking time.
- Garnish with chopped green onions or chives and let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
429
Total fat
28g
Total carbohydrates
23g
Total protein
21g
Sodium
778mg
Cholesterol
221mg
You might also like