Description
This Cheesy Hash Brown Egg Bake features a hearty mix of bacon, eggs, and cheeses, creating a delicious and satisfying dish that’s simple to prepare. Perfect for brunch or 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 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 mixing bowl, combine the eggs, hash browns, hot sauce (if using), salt, pepper, cottage cheese, sour cream, and cheeses. Stir in the cooked bacon or sausage and onions until mixed well.
- Spread the mixture evenly in the prepared baking pan. If desired, cover and refrigerate overnight.
- Bake for 40-45 minutes until edges are lightly golden, center is puffy, and a knife comes out clean. If the casserole was refrigerated prior to baking, add 10-15 minutes to the baking time.
- Garnish with chopped green onions or chives. Allow to rest for 5-10 minutes before cutting and serving.
Notes
Feel free to substitute or add vegetables such as bell peppers or spinach for added flavor.
Using sharp cheese will enhance the overall taste of the casserole.
Refrigerating overnight can save time on the day you plan to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 1g
- Sodium: 765mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 275mg