This easy recipe for Hash Brown Casserole is made with bacon, eggs, and contains no condensed soup (AKA no "cream of" soups). It's the perfect hearty breakfast for special occasions, holidays, or meal prep. Featuring a buttery corn flake topping that can be left on - or off for a more basic version.
When it comes to feeding your family during holidays and busy times, breakfast casseroles are a sure-winner. Most of the time they can be made in advance, and they are easy to slice and serve.
While one of our favorites has to be yummy funeral potatoes, there are certain times you want a hash brown casserole without condensed soup. Whether that's a special occasion, or just weekly meal prep for your family, this hash brown casserole with eggs and bacon is the perfect fit.
Featuring high protein ingredients like eggs, bacon, and cottage cheese, this recipe is satisfying for even larger appetites. You can make it with the buttery and crunchy topping - or leave it off.
Why You'll Love It:
- No condensed or "cream of" soups. Most casseroles call for condensed soup, but if you're looking to avoid them, this hash brown breakfast casserole is made without canned soups.
- High protein. The key to a filling breakfast is lots of protein! This recipe contains eggs, cottage cheese, bacon, and cheese - all of which are high in satisfying protein.
- Easy. Not much is needed in the way of advance prep, so you can pull this together fairly quickly.
- Perfect for holidays and special occasions. Whether it's Christmas morning, Easter, Thanksgiving, or another special event - breakfast casseroles are the perfect way to feed everyone efficiently (AKA no flipping pancakes for hours).
You Will Need:
- Frozen shredded hash browns: These can be found in the freezer section - just a single bag should do the trick! I recommend thawing them first.
- Eggs: You will need 9 eggs for this recipe. Seek out pastured eggs if you like orange yolks.
- Bacon: Use 8-12 slices (depending how much you like bacon), chop them, and cook until crisp (I recommend the method I detail in my homemade bacon bits recipe).
- Cheese (two kinds): I recommend using both sharp cheddar cheese and gruyere cheese - shredded from the block if possible. If you don't have gruyere, you can use Monterey Jack, Swiss, or mozzarella instead.
- Cottage cheese: If you're not a cottage cheese fan - don't despair! This recipe calls for blending it, which makes the texture creamy and dreamy. I promise - you won't notice it. But if you're certain, try swapping it for ricotta or mascarpone.
- Seasonings: Since we skip time-consuming steps like sauteing onions, garlic, etc - some simple seasonings are needed to add a little flavor. You'll need seasoned salt (if you don't have any, you can make your own seasoned salt), onion powder, and black pepper.
- Butter: You'll need some melted butter to combine with the crushed corn flakes for the topping. This is a similar method I use for my funeral potatoes - which are always a big hit!
- Cornflakes: This makes for a crunchy, buttery, and delicious topping. If you want to make a basic breakfast casserole, feel free to leave it off. But if you want a some crunch - you're going to love it!
Check the recipe card for a full list of ingredients and the quantities needed.
Recommended Tools
- Food processor (or blender)
- Large baking dish (9x13" or 23x33cm)
How to Make Hash Brown Casserole
- Transfer the cottage cheese to a food processor (or blender) and blend until smooth and creamy, scraping down the sides of the bowl if necessary.
- Add the eggs, seasoned salt, onion powder, and pepper to the food processor.
- Blend until it's well combined and has a uniform consistency.
- Pour the blended eggs and cottage cheese into a large bowl and add in the thawed (and drained) hash brown potatoes. Stir well.
- Sprinkle in the cheddar cheese, gruyere cheese (or Swiss/Monterey jack/mozzarella), and cooked bacon pieces.
- Stir to combine.
Top Tip: Most cottage cheese brands are salty, so you'll notice I was prudent with added salt in this recipe. If you bought low-sodium cottage cheese, or used an alternative like ricotta or mascarpone, you might want to add salt.
The Crispy Topping
The crispy corn flake topping is optional, but encouraged - especially for special occasions like holidays, Thanksgiving, Christmas, etc.
Without the topping, this breakfast casserole recipe is actually very in high protein, so it could be great for meal prep.
- Transfer the egg, cheese, and bacon mixture to a greased 9x13" baking dish (23x33cm).
- Add 2 cups of crushed corn flakes (about 3 cups before crushing) to a large bowl, and pour the melted butter over it. Stir well to coat the corn flakes in the butter, then spread it evenly over the casserole.
- Bake in a 350ºF (177ºC) oven for 45-50 minutes, or until the center is set and the topping is crispy and brown.
Topping tip: For an extra crispy topping, switch your oven over to "broil" and allow to cook for another 1-3 minutes, watching it closely to ensure it does not burn.
Make Ahead Instructions
Yes, you can make this ahead of time! With a little advance planning, it can be ready to pop into the oven. This makes it perfect for busy mornings or a delicious holiday breakfast.
- Prepare the base, including the addition of hash browns, cheese, and bacon.
- Pour the base into a baking dish (or refrigerate the bowl and pour it into a baking dish the next morning).
- Pre-crush the corn flakes and place them in a zip-top bag.
- The next morning, allow the casserole to warm at room temperature for 1-2 hours (to prevent temperature shock from the hot oven and cold baking dish).
- Alternatively, pour the base into a room temperature greased baking dish.
- Prepare the topping by adding the melted butter to the crushed corn flakes.
- Sprinkle on top of the casserole.
- Bake as directed.
Storing Leftovers
- Transfer leftovers to an airtight container, or wrap the cooled casserole tightly with plastic wrap.
- Keeps well in the fridge for 3-4 days.
- Reheat portions as needed in the microwave.
- Freeze unbaked for up to 3 months. Thaw before baking (and if possible, leave off the crispy corn flake topping).
Substitutions
Gluten free: Most shredded hash browns are gluten-free, as are most of the ingredients in this breakfast casserole recipe. Corn flakes are not gluten-free, but there are several options that do not contain gluten. I often use Nature's Path "Honey'd Corn Flakes" for casseroles with great results.
Without cottage cheese: If preferred, you could swap the cottage cheese for other soft cheeses like ricotta or mascarpone. If you do, consider increasing the salt, as they are not as salty as cottage cheese typically is.
Without corn flake topping: If you're looking for a basic high-protein breakfast casserole feel free to leave off the crispy topping. Optionally, you could also try other toppings like buttered breadcrumbs, crushed pork rinds, or additional bacon and cheese.
Variations
- Add veggies. Feel free to saute onions, celery, carrots, bell peppers, etc. and add them to the casserole dish along with the egg mixture. Top with a sprinkling of green onions for added color and flavor.
- With cubed hash browns. This recipe can be made with cubed hash browns if you prefer. Simply swap them cup-for-cup, but be sure they are thawed before adding them in.
- With sausage. Substitute the bacon for about ¾ cup of cooked and chopped breakfast sausage.
Expert Tips
- Thaw the hash browns. Frozen hashbrowns can freeze some of the other ingredients during the mixing process, which results in a lumpy texture. Make sure they are thawed in advance (and drained of excess liquid).
- Adjust the salt as needed. Since cottage cheese is quite high in salt, I've been moderate with the amount of added salt. If you use a low sodium cottage cheese (or make other substitutions), be sure to adjust the salt according to your taste.
- Blend the cottage cheese. Blending it makes for a super smooth texture with no curds. No one needs to know it's there!
More Breakfast Casserole Recipes
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Hash Brown Casserole with Eggs and Bacon
Equipment
- Food processor or blender
- 9X13" baking dish (23 x 33 cm)
Ingredients
- 4 ½ cups shredded hash brown potatoes thawed
- 8-12 slices bacon chopped and cooked until crisp
- 9 large eggs
- 1 ½ cups cottage cheese small curd, if available
- 2 cups shredded cheddar cheese
- 1 ½ cups shredded Gruyere cheese OR swiss, monterey jack, mozzarella, etc
- 1 ½ teaspoons onion powder
- 2 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
Topping (optional)
- 2 cups crushed Corn Flakes (about 3 cups before crushing)
- 6 tablespoons butter melted
Instructions
- Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13" baking dish (23x33cm).
- Cook the bacon until crisp, then drain on paper towels.
- Transfer the cottage cheese to a food processor or blender, and blend until smooth.
- Add the eggs to the food processor, along with the onion powder, seasoned salt, and pepper. Blend until completely smooth.
- Transfer the blended cottage cheese and eggs to a large bowl and add the thawed hash brown potatoes. Fold into the cottage cheese and egg mixture until completely coated.
- Sprinkle in the cheeses, as well as the cooked bacon. Fold them into the mixture.
- Spread into the prepared baking dish in an even layer.
- Melt 6 tablespoons of butter in a microwave-safe bowl in 20-second intervals.
- Add the crushed Corn Flakes to the melted butter and stir until all of the cereal is coated.
- Sprinkle on top of the casserole.
- Bake in the oven for 45-50 minutes, or until the center is set and the topping is lightly browned.
- For an extra crispy topping, broil for 1-2 minutes, but watch carefully - it can burn quickly.
- Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
Notes
Nutrition
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