Breakfast Casserole
Breakfast Casserole with hash browns, eggs, bacon, and cheese! This is an easy breakfast casserole recipe perfect for Christmas morning and quick enough to make during the busy week! Make ahead overnight or freeze in advance! This is one of those breakfast casseroles always on repeat!
Equipment
- 1 12-inch frying pan, (to cook bacon and onion)
Ingredients
Ingredients:
- 1 lb bacon , (sliced)
- 1 small onion, (diced)
- 6 eggs, (beaten)
- 4 cups shredded hash browns*, frozen, (thaw if clumped up)
- 3 cups cheddar cheese, (grated)
- 1 1/2 cups cottage cheese
Instructions
Directions:
- In a large skillet, fry the bacon and onion until crisp. Transfer to a large mixing bowl.
- Add in the frozen potatoes, cheese, and beaten eggs.
- Spread into a 13x9 baking dish.
- Bake covered at 375°F for 1 hour and 30 minutes. (See make-ahead options below in the notes.)
Notes
**Shredded hash browns can be made from raw Russet potatoes. To make hash browns grate potatoes and keep them submerged in cold water. Blanch them and cool them off with cold water. Drain and dry the shredded potatoes in a 350°F oven for 10 minutes. Cool and season with 1 tsp salt and 1/2 tsp of seasoned salt. Your hashbrowns are ready to use!
Nutrition Facts
Breakfast Casserole
Serving Size
1 square slice
Amount per Serving
Calories
313
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
0.05
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
112
mg
37
%
Sodium
452
mg
20
%
Potassium
294
mg
8
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
15
g
30
%
Vitamin A
362
IU
7
%
Vitamin C
5
mg
6
%
Calcium
196
mg
20
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
