Easy Hashbrown Breakfast Casserole Recipe
This Hashbrown Breakfast Casserole is an easy and delicious casserole, perfect for a weekend brunch, holiday morning, or simply to make ahead for the week. This savory breakfast casserole is packed with flavor and everything you love for breakfast. It's made with hashbrowns, eggs, bacon, and cheese. Perfect for a make-ahead breakfast.
Servings: 12 servings
Calories: 345kcal
Ingredients
- 8 oz bacon diced
- 8 eggs
- 1 teaspoon salt and pepper
- 1 teaspoon Italian Season
- ¼ to ½ teaspoon red pepper flakes
- 3 cups frozen hash browns thawed
- 6 oz cheddar cheese shredded
- 4 oz Swiss Mozarella, or Gruyere cheese shredded
- 4 oz small curd cottage cheese
Instructions
- Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside.
- Dice bacon strips and cook in a skillet over medium heat until crisp. Drain on a paper towel and set aside.
- In a large bowl, whisk the eggs, salt, pepper, Italian Seasoning, and red pepper flakes (if using).
- To the bowl, add thawed hash browns, shredded cheese, cottage cheese, and bacon. Stir until combined.
- Transfer the mixture into the prepared 9 x 13 baking pan. Bake for 30 to 40 minutes, or until center is set. Let the breakfast casserole rest for 5 minutes before serving.
- Top with snipped fresh chives and additional red pepper flakes, if desired.
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 13g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 173mg | Sodium: 647mg | Fiber: 1g | Sugar: 1g