Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is an easy breakfast recipe that will have everyone asking for seconds and doesn’t have to be made the night before.

I am picky about my breakfast casseroles I usually like the sausage strata type or the overnight french toast kind but hadn’t found a recipe I enjoyed for a hash brown type of casserole until this one!

My youngest is a picky eater but he gobbled this casserole up! So much so that I offered it to him for almost every meal until it was gone. Sometimes it isn’t worth fighting a toddler, at least he was eating!

This recipe came from one of my favorite cookbooks, a fundraiser cookbook that dairy farmers from across the Midwest submitted their favorite recipes. Farmwives know how to cook!

Hashbrown Breakfast Casserole

I love that you don’t have to make this recipe the night before. You can if you have time but every now and then you need to feed a big crowd without much notice and I usually have all the ingredients for this recipe on hand.

If you are in a hurry you could use a couple of the Oscar Meyer Bacon Bits so you don’t have to cook your bacon. You could also use minced onion so you didn’t have to saute the fresh onion.

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5 from 1 vote

Hashbrown Breakfast Casserole

Course Breakfast

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• 1 pound sliced bacon diced
• 1 medium sweet onion chopped
• 6 eggs
• 4 cups frozen shredded hash brown potatoes thawed
• 2 cups shredded Cheddar cheese
• 1 1/2 cup small-curd cottage cheese
• 1 1/4 shredded Swiss cheese

Instructions

• In a large skillet, cook the bacon and onion until bacon is crisp; drain.
• In a large bowl combine the remaining ingredients.
• Stir in bacon mixture
• Transfer to a greased 9x13 inch baking dish.
• Bake, uncovered at 350 degrees for 35 to 40 minutes or until set and bubbly.
• Let stand for 10 minutes before serving.

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