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Easy Hashbrown Breakfast Casserole Recipe

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This recipe for Easy Hashbrown Breakfast Casserole, by , is from The Bartlett~Harmon Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Harmon


16 oz bacon diced (can also use ham, sausage, veggies, etc.)
1 onion diced
8 eggs
1 tsp salt
1 tsp black pepper
1 tsp hot sauce optional
4 cups frozen hash browns thawed
8 oz sharp cheddar cheese shredded
6 oz Swiss or Gruyere cheese shredded
16 oz small curd cottage cheese either 4% or 1% is fine

Preheat oven to 350. Grease a 9 x 13 baking dish and set aside.

Add bacon to a large skillet and cook over medium heat until nice and crispy.

Add onions and cook until translucent. Remove and drain on a paper towel.

In a large bowl, whisk together eggs, salt, pepper, and hot sauce.

Add hash browns, shredded cheese, cottage cheese, bacon and onions.
Mix until combined.

Scoop mixture into prepared baking dish and bake for 35 to 45 minutes or until center is set.

Let casserole rest for 5 to 10 minutes before serving.

Top with snipped fresh chives if desired.

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Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes




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