Description

The Cheesy Hash Brown Egg Bake is a delightful breakfast casserole loaded with flavor and texture. Its creamy cheese and hearty bacon make it a perfect dish for any brunch or gathering.

Ingredients

Scale

8 to 16 ounces (227 to 454 g) bacon, chopped, or sausage
½ cup small diced onion or shallots
8 large eggs, lightly beaten
4–5 cups (567 to 680 g) shredded hash browns, frozen or thawed
1 teaspoon hot sauce, optional
1 teaspoon salt
¼ teaspoon pepper
¾ cup (170 g) cottage cheese
¾ cup (170 g) sour cream
1 cup (114 g) shredded cheddar cheese
1 cup (114 g) shredded swiss cheese
chopped green onions or chives, for garnish

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Instructions

Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking pan. Set aside.
In a large skillet over medium heat, cook the bacon or sausage with the onion until fully cooked and crispy. Drain any excess grease.
In a large mixing bowl, combine the eggs, hash browns, optional hot sauce, salt, pepper, cottage cheese, sour cream, and both cheeses. Add the cooked bacon or sausage and onions, mixing well.
Spread the egg mixture evenly into the prepared baking pan. You can cover it and refrigerate overnight if desired.
Bake for 40-45 minutes until the edges are golden, the center is puffy, and a thin knife inserted into the center comes out clean. If the casserole was refrigerated, add 10-15 minutes to the baking time.
Garnish with chopped green onions or chives and let the casserole rest for 5-10 minutes before cutting into squares to serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To make it a vegetarian option, you can omit bacon or sausage and add vegetables like bell peppers or spinach instead.
For a spicier version, increase the amount of hot sauce or add jalapeños.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 1g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 12g
Cholesterol: 200mg