What You’ll Need
- 1 pound bacon, diced
- 1 medium sweet onion, chopped
- 9 large eggs, lightly beaten
- 4 cups frozen hash browns, thawed
- 2 cups shredded cheddar cheese
- 1½ cups small curd cottage cheese
- 1¼ cups shredded Swiss cheese
How to Make It
- Start by preheating your oven to 350°F and greasing a 9×13 inch baking dish.
- In a large skillet over medium-high heat, cook the bacon and onion together until the bacon is nice and crispy, about 10 minutes. Drain off the excess grease.
- In a large bowl, combine your cooked bacon and onion mixture with the beaten eggs, hash browns, and all three cheeses. The cottage cheese might seem unusual, but trust me – it adds amazing texture and richness!
- Pour everything into your prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes until the eggs are set and the cheese is melted and bubbly on top. Let it rest for about 10 minutes before serving.
Make-Ahead Tips
This casserole is perfect for meal prep! You can assemble it the night before, cover and refrigerate overnight, then bake in the morning. Just add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
Recipe Notes
- Make sure to thaw your hash browns completely first for even cooking
- Feel free to swap the bacon for breakfast sausage if you prefer
- For extra flavor, try adding diced bell peppers or mushrooms with the onions
- Leftovers keep well in the fridge for 3-4 days
Try this cozy breakfast casserole for your next weekend brunch or holiday breakfast – I guarantee it’ll become a family favorite! Let me know in the comments if you give it a try.