Description
This Cheesy Hash Brown Egg Bake features flavors of bacon, cheddar, and creamy cottage cheese. Quick to prepare, it’s the ideal dish for brunch or family gatherings.
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
Instructions
- Preheat your oven to 350 degrees F and lightly grease a 9X13-inch baking pan. Set aside.
- In a large skillet over medium heat, cook the bacon or sausage along with the onion until done and crisp, then drain any excess grease.
- In a large bowl, mix together the eggs, hash browns, hot sauce (if using), salt, pepper, cottage cheese, sour cream, and the cheeses. Add in the bacon (or sausage) and onions, stirring well.
- Spread the combined mixture evenly into the prepared pan; you can refrigerate this overnight if preferred.
- Bake for 40-45 minutes until the edges are lightly golden, the center is puffy, and a knife comes out clean from the center (add 10-15 minutes if refrigerated).
- Garnish with chopped green onions or chives, and allow to rest for 5-10 minutes before serving.
Notes
This casserole can be prepared the night before and refrigerated until ready to bake.
Feel free to substitute with other proteins like ham or turkey bacon for variation.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 1g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 250mg