There’s something inherently comforting about the scent of breakfast wafting through the house on a lazy weekend morning. Growing up, weekends were a time when my family would gather around the breakfast table, and one dish that was always a hit was my grandmother’s hearty breakfast casserole. As a child, I remember the excitement of waking up to the smell of sizzling bacon and melted cheese, knowing that a delicious meal awaited us. This Bacon Hashbrown Breakfast Casserole is a nod to those cherished memories and a new favorite in our home.
I still recall one particular Christmas morning that perfectly encapsulates the joy of a breakfast shared with loved ones. The snow was gently falling outside, and the house was filled with laughter and the soft clinking of coffee mugs. My grandmother had spent hours the night before preparing her famous breakfast casserole, which she would bake to golden perfection. As we gathered around the table, the warmth of the dish matched the warmth of our family’s embrace.
This Bacon Hashbrown Breakfast Casserole brings that same sense of nostalgia and togetherness. With its layers of crispy hashbrowns, savory bacon, and a medley of cheeses, it’s the kind of dish that makes you feel right at home. The blend of cottage cheese, cheddar, and Swiss cheeses creates a creamy, satisfying base, while the diced green chiles add a subtle kick that surprises and delights. Topped with extra bacon and fresh green onions, this casserole is a true crowd-pleaser.
One of the things I love most about this recipe is its versatility. Whether you’re hosting a brunch for friends or preparing a special breakfast for your family, it’s easy to whip up and sure to impress. The preparation time is minimal, and the end result is a beautifully baked casserole that’s both hearty and flavorful. Plus, it’s a fantastic way to use up any leftover ingredients you might have in the fridge!
As you savor each bite of this comforting casserole, I hope it brings you as much joy and warmth as it has brought to my family. So gather your loved ones, enjoy a leisurely breakfast, and create new memories over this delicious dish.
Preparing Bacon Hashbrown Breakfast Casserole
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Ingredients
- 1 1/2 cups (4%) cottage cheese
- 4 cups thawed frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 6 beaten eggs
- 1 1/4 cups shredded Swiss cheese (5 ounces)
- 1 (4 ounce) can diced green chiles
- 12 ounces crumbled cooked bacon (about 12 slices)
- 1 small diced red bell pepper
- 3 chopped green onions
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the hash browns, cottage cheese, beaten eggs, cheddar cheese, Swiss cheese, diced green chiles, half of the crumbled bacon, half of the diced red bell pepper, and half of the chopped green onions.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining bacon and red bell pepper on top of the mixture.
- Cover the baking dish with foil and bake for 60 minutes. Remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and the top is golden brown.
- Once done, remove from the oven and garnish with the remaining green onions. Cut into squares and serve.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months. Reheat in the oven or microwave until warmed through.
Cooking Tips
For a richer flavor, use a blend of cheeses or add some spices like paprika or garlic powder. If you prefer a crispier top, broil the casserole for a few minutes after baking. Ensure the hash browns are thawed to avoid excess moisture.
Serving Suggestions
This casserole pairs well with a fresh green salad or fruit for a balanced meal. You can also serve it with a side of salsa or sour cream for added flavor.
Ingredient Substitutions
You can substitute Greek yogurt for cottage cheese or use different types of cheese like Monterey Jack or pepper jack for added flavor. For a vegetarian version, omit the bacon and add extra vegetables like spinach or mushrooms.
Seasonal Variations
In spring, add fresh herbs like chives or parsley for a burst of freshness. In winter, consider adding sautéed mushrooms or roasted bell peppers for a heartier dish.
Allergen Information
This recipe contains dairy and eggs. For dairy-free alternatives, use non-dairy cheese and yogurt. For egg-free options, try using an egg substitute like flax eggs or applesauce.
FAQ:
Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns, but make sure to cook them until they are tender before mixing them into the casserole.
Can I prepare this casserole in advance?
Yes, you can assemble the casserole a day ahead and store it in the refrigerator. Bake it just before serving for best results.
How can I make this casserole spicier?
Add extra diced jalapeños or a dash of hot sauce to the mixture for added heat.
Can I use other types of cheese?
Absolutely! Feel free to substitute with cheeses like pepper jack, gouda, or Monterey Jack for different flavors.
How do I know when the casserole is done?
The casserole is done when the top is golden brown and a knife inserted in the center comes out clean.
Can I freeze the casserole?
Yes, this casserole can be frozen. Make sure to cool it completely before wrapping it tightly and freezing. Thaw and reheat before serving.
Bacon Hashbrown Breakfast Casserole
Ingredients
- 1 1/2 cups 4% cottage cheese
- 4 cups thawed frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 6 beaten eggs
- 1 1/4 cups shredded Swiss cheese 5 ounces
- 1 4 ounce can diced green chiles
- 12 ounces crumbled cooked bacon about 12 slices
- 1 small diced red bell pepper
- 3 chopped green onions
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the hash browns, cottage cheese, beaten eggs, cheddar cheese, Swiss cheese, diced green chiles, half of the crumbled bacon, half of the diced red bell pepper, and half of the chopped green onions. Mix thoroughly and transfer the mixture into the prepared baking dish.
- Top with the remaining bacon and red bell pepper. Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the potatoes are tender. Take out of the oven and sprinkle the remaining green onions on top. Cut into squares and enjoy!
