Bacon Hashbrown Breakfast Casserole
Start your day with comfort—try this Bacon Hashbrown Breakfast Casserole, a family favorite with crispy hashbrowns and savory bacon.
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!