Description
This Cheesy Hash Brown Egg Bake is a tasty, easy-to-make casserole that features crispy bacon, creamy cheeses, and fluffy eggs, making it perfect for brunch gatherings!
Ingredients
Scale
- 8 to 16 ounces bacon, chopped, or sausage
- ½ cup small diced onion or shallots
- 8 large eggs, lightly beaten
- 4–5 cups shredded hash browns, frozen or thawed
- 1 teaspoon hot sauce, optional
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¾ cup cottage cheese
- ¾ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded swiss cheese
- chopped green onions or chives, for garnish
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan.
- In a large skillet over medium heat, cook the bacon or sausage along with the onion until crispy. Drain any excess grease.
- In a large bowl, mix together the eggs, hash browns, hot sauce, salt, pepper, cottage cheese, sour cream, and both cheeses. Add the cooked bacon or sausage and onions, and combine well.
- Spread the mixture evenly into the prepared pan. This casserole can be covered and refrigerated overnight if desired.
- Bake for 40-45 minutes, or until the edges are lightly golden, the center is puffy, and a knife inserted comes out clean. Add 10-15 minutes if storing overnight in the refrigerator.
- Garnish with green onions or chives before letting it rest for 5-10 minutes. Cut into squares and serve.
Notes
Feel free to substitute the bacon with sausage or other protein sources for a different flavor.
For a vegetarian option, omit the meat and increase the quantity of vegetables used.
This dish can be prepped the night before, making it a convenient option for busy mornings.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 220mg