Cheesy Hash Brown + Egg Breakfast Casserole

For 8 Servings, Cheesy Hash Brown + Egg Breakfast Casserole keeps the list centered on to 16 ounces bacon, small diced onion or shallots and eggs. Set aside about 60 minutes.

• Yield 8 Servings
• Ready in 60 minutes
• Prep 20 minutes
• Cook 40 minutes

Ingredients

• 8 to 16 ounces bacon (chopped, or sausage ( for other options, too))
• 1/2 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 (but delicious))
• 1 teaspoon salt (I use coarse kosher salt)
• 1/4 teaspoon pepper
• 3/4 cup cottage cheese
• 3/4 cup sour cream
• 1 cup shredded cheddar cheese (preferably sharp)
• 1 cup shredded Swiss cheese
• Chopped green onions or chives (for garnish)

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
2. In a large skillet over medium heat, cook the bacon or sausage and onion until cooked through and crisp (for the bacon). Drain excess grease.
3. In a large bowl, combine the eggs, hash browns, hot sauce (if using), salt, pepper, cottage cheese, sour cream, and cheese. Add the bacon (or sausage) and onions. Mix to combine.
4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

Give it a minute off the heat, then serve it while it is still hot.