Hash Brown Breakfast Casserole

5 from 8 votes

Hash Brown Breakfast Casserole

This Hash Brown Breakfast Casserole is an easy recipe for slow mornings, holidays, or weekend brunches. Made with ingredients like hash browns, bacon, eggs, cheese, and cottage cheese, it's filling, flavorful, and easily customizable.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole hash brown potatoes, breakfast casserole with frozen hash browns, hash brown casserole breakfast

Servings: servings

Calories: 263kcal

Author: Sara Nelson

Ingredients

6-8 bacon slices chopped into small pieces
8 large eggs
¾ teaspoon salt
¼ teaspoon pepper
1 pound frozen shredded hash browns
1 cup shredded sharp cheddar cheese, plus more for topping (optional)
1 cup cottage cheese (I use 4% milkfat)
½ cup diced onions (optional)
½ cup diced red bell peppers (optional)

Optional Garnishes:

Finely chopped green onions or chives

Instructions

Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Coat 9x13-inch baking dish with nonstick cooking spray.
Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Use a slotted spoon to scoop the bacon out and transfer to a paper towel-lined plate.
Whisk Eggs: To a large mixing bowl, add eggs, salt, and pepper. Whisk together until eggs are beaten.
Prepare Egg Mixture: Add bacon, frozen hash browns, shredded cheddar, cottage cheese, and any optional ingredients like onions and bell peppers to the bowl of beaten eggs. Stir together until well combined.
Transfer Egg Mixture To Baking Dish: Pour mixture into prepared baking dish, spreading it out evenly using a rubber spatula. Optionally, sprinkle a little more shredded cheddar on top.
Bake: Transfer baking dish to oven and bake for 55-60 minutes, or until casserole is set and the top is lightly golden brown. Optionally, transfer baking dish to top rack of oven under broiler and broil for about 30-60 seconds, watching carefully to avoid buring.
Cool Then Serve: Remove casserole from the oven and allow to cool for a few minutes before garnishing with green onions or chives, then serving.

Video

Notes

Make Ahead Instructions: Assemble the casserole as instructed up until the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, remove the casserole from the fridge, let it sit at room temperature while the oven preheats, and then bake as directed, possibly adding a few extra minutes to the cooking time.

Refrigerator Storage: Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.

Freezer Storage: Let the casserole cool completely after baking, then transfer spoonfuls of the casserole to an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

Reheating Instructions: Transfer the casserole from the storage container to a baking dish and bake at 350 degrees F (176 degrees C) in the oven, covered with foil, for about 20 minutes. Alternatively, microwave individual portions in 30-second increments until heated through.

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