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.
- 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
- 1½ cup small-curd cottage cheese
- 1¼ shredded Swiss cheese
- 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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