This hearty casserole has bacon, eggs, hash browns, and three different kinds of cheese all baked into a comforting breakfast dish, perfect for feeding a crowd.
Prep: 10 mins Cook: 55 mins Total: 1 hr 15 mins Additional: 10 mins Servings: 12 Yield: 1 9×13-inch casserole
1 pound sliced bacon, diced
1 sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
Bake in the preheated oven until eggs are set and cheese is melted 45 to 50 minutes. Let stand 10 minutes before cutting and serving.
Per Serving: 314 calories; 22.8 g total fat; 188 mg cholesterol; 609 mg sodium. 12.1 g carbohydrates; 21.7 g protein
This has been my go-to recipe for a long time (it was originally posted long ago). It is delicious as it stands, but is so adaptable. I generally cut the recipe in half and make it in an 8×8 or 9×9 pan. I have added, in no particular order, minced jalapenos, a can of drained Rotel tomatoes and chilis, green peppers, red peppers, turkey sausage, hot sausage, bacon, and various cheeses (regular or low-fat), depending on what I have on hand. (Please note: I have never added these all at once; this is a list of possible additions you might have on hand. And if you’re having the recipe and are enthusiastic in your additions, use 5 eggs instead of 4.) Also, I use the packaged southwest-style hash browns in place of the plain hash browns. One suggestion: the only thing I found among the cheeses that I couldn’t replace is the cottage cheese. It really is essential for creaminess. The one time I made this without, the casserole was brick-like, edible, but not nearly as good as usual. I often make this on a Sunday morning and cut the leftovers in squares and refrigerate or freeze, to be eaten during the week or later. Thank you for this delicious recipe.