Hash Brown Breakfast Casserole with Bacon

Amish breakfast casserole in a white casserole dish.

Hash Brown Breakfast Casserole with Bacon

This hash brown breakfast casserole with bacon combines crispy bacon, frozen hash browns, fluffy eggs, and plenty of melty cheese into one easy breakfast bake. Make it ahead for Christmas morning, weekend brunch, or meal prep and enjoy hearty slices all week long.

Course Breakfast, Brunch Casserole, Potluck

Cuisine American - Vintage

Prep Time 5

Cook Time 50

Resting Time 10

Total Time 1 5

Servings

Calories 351kcal

Author Marye Audet-White

Ingredients

1 pound bacon diced
1 ½ cups onion chopped
1 cup bell pepper diced
6 large eggs lightly beaten
4 cups frozen shredded hash brown potatoes thawed
2 cups shredded cheddar cheese
1-½ cups 4% cottage cheese
1-¼ cups shredded Pepper Jack cheese

Instructions

Preheat oven to 350°.
Grease a 13x9-inch pan or spray with non-stick cooking spray.
Cook bacon over medium heat until bacon is about halfway done.
Add onions.
Continue to cook bacon and onions until bacon is crisp.
Drain the fat.
Combine remaining ingredients in a large bowl.
Stir in bacon mixture.
Spoon into the prepared 13x9-inch baking dish.
Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes, or until it registers 160℉ on an instant read thermometer poked into the center.
Let stand 10 minutes before cutting.

Notes

Storage:

Seal leftovers in an airtight container and refrigerate for 3-4 days. Freeze for up to 3 months.

Tips:

Coat the sides and bottom of your casserole dish with non-stick spray. Otherwise, the potatoes, eggs, and cheese will stick.
Low-fat or non-fat cottage cheese will water down the casserole, so choose regular cottage cheese—it should have a 4% fat content.
It's never a good idea to put an ice-cold casserole dish into a piping-hot oven. If you prep this cheesy breakfast casserole in advance, pull the dish out of the fridge to warm up a bit while the oven preheats.

Nutrition