Cheesy Bacon Hash Brown Breakfast Casserole

Cheesy Bacon Hash Brown Breakfast Casserole

This hearty breakfast bake combines tender hash browns with crispy turkey bacon, eggs, onions, and three kinds of cheese. Everything bakes together into a rich, savory casserole that works especially well for brunch, holidays, family breakfasts, or any morning when you need enough food for a group.

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Course: Breakfast

Cuisine: American

Keyword: Bacon Hash Brown Breakfast Casserole, Cheesy Bacon Hash Brown Breakfast Casserole

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 418kcal

Ingredients

16 ounces turkey bacon, diced (can also use ham, sausage, veggies, etc.)
1 medium onion, diced
8 large eggs
1 tsp salt
1 tsp black pepper
1 tsp hot sauce, optional
4 cups frozen hash browns, thawed
8 ounces sharp cheddar cheese, shredded
6 ounces Swiss or Gruyere cheese, shredded
16 ounces small curd cottage cheese, either 4% or 1% is fine

Instructions

Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside.
Add turkey bacon to a large skillet and cook over medium heat until nice and crispy. Add onions and cook until translucent. Remove and drain on a paper towel.
In a large bowl, whisk together eggs, salt, pepper, and hot sauce.
Add hash browns, shredded cheese, cottage cheese, turkey bacon and onions. Mix until combined.
Scoop mixture into prepared baking dish and bake for 35 to 45 minutes or until center is set. Let casserole rest for 5 to 10 minutes before serving.
Top with snipped fresh chives if desired.

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Thaw the hash browns first. The frozen hash browns should be completely thawed before mixing them into the casserole.
Bacon substitutes: You can swap the bacon for sausage, or vegetables depending on what you have on hand.
Cheese options: Use either Swiss or Gruyere along with the sharp cheddar and cottage cheese. Both work well in this casserole.
Hot sauce is optional. Leave it out for a milder breakfast casserole, or add the full teaspoon for a little extra flavor.
Make ahead: Assemble the casserole without baking, cover, and refrigerate overnight. Take it out while the oven preheats and add about 10 to 15 minutes to the baking time.
Check for doneness: Bake for 35 to 45 minutes, or until the center is set. Let it rest for 5 to 10 minutes before slicing and serving.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the microwave.

Nutrition

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