Description
This Cheesy Hash Brown Egg Bake brings irresistible flavor and easy preparation to your table. Packed with bacon, eggs, and cheese, it’s perfect for brunch gatherings.
Ingredients
Scale
- 8 to 16 ounces (227 to 454 g) bacon, chopped, or sausage
- ½ cup small diced onion or shallots
- 8 large eggs, lightly beaten
- 4–5 cups (567 to 680 g) shredded hash browns, frozen or thawed
- 1 teaspoon hot sauce, optional
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¾ cup (170 g) cottage cheese
- ¾ cup (170 g) sour cream
- 1 cup (114 g) shredded cheddar cheese
- 1 cup (114 g) shredded swiss cheese
- chopped green onions or chives, for garnish
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
- In a large skillet over medium heat, cook the bacon or sausage along with onion until fully cooked and crisp. Drain any excess grease.
- In a large bowl, mix together the eggs, hash browns, hot sauce (if using), salt, pepper, cottage cheese, sour cream, and both cheeses. Stir in the cooked bacon or sausage and onions.
- Pour the mixture evenly into the prepared baking pan. At this point, you can cover and refrigerate it overnight if desired.
- Bake in the preheated oven for 40-45 minutes or until the edges are lightly golden and the center is puffed; a thin knife should come out clean. If refrigerated, bake for an additional 10-15 minutes.
- Garnish with chopped green onions or chives before cutting into squares and serving.
Notes
Feel free to substitute bacon with sausage or mix both for added flavor.
This dish can be prepared a day ahead for convenient brunch service.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg