Hearty Breakfast Casserole

August 27, 2014

As the most important meal of the day, breakfast also happens to be my favorite meal, and I've been known to serve pancakes or omelets for dinner on more than a few occasions. During the week I typically stick to a quick breakfast of oatmeal with fruit, nuts, and flaxseed meal, but on the weekends I love to get in the kitchen and do some real cooking. I've made this casserole a few times, for my family and for a Bible study brunch, and received rave reviews every time (any breakfast that includes bacon and copious amounts of cheese is bound to be a hit, no?) It's ideal for a crowd, and is totally customizable; substitute the bacon with sausage, ham, or Soyrizo, add some veggies, top with salsa and avocado...the options are endless, and the results are always perfect 

Hearty Breakfast Casserole
1 pound sliced bacon
1 medium sweet onion, diced
6 eggs
4 cups frozen hash browns, thawed
2 cups cheddar cheese, grated
1½ cups small curd cottage cheese
1¼ cups Swiss cheese, grated

Preheat oven to 350° and generously butter a 13x9x2 baking pan. Dice all but 3 slices of the bacon (these will be the garnish). In a large skillet cook bacon until crisp, then allow to drain on paper towels, reserving bacon grease in skillet. Add onion to the skillet and cook until softened. Remove onion with a slotted spoon and set aside. 

In a large bowl, mix hash brown potatoes and cheeses (reserve about ¼ cup of cheddar cheese to sprinkle on top). Lightly beat the eggs and add to potatoes and cheese, then add the diced bacon and onion. Mix well to incorporate all ingredients. Spoon the mixture into the buttered baking pan, top with reserved cheese and garnish with cooked bacon slices. Bake for 35 to 40 minutes, or until set. Let the casserole rest for 10 minutes before serving. Enjoy!


Thank you so much for your comments! I always enjoy reading them.

Proudly designed by | mlekoshi Playground |