Hash Brown Casserole with Eggs and Bacon

Lifting a square of hash brown casserole from a baking dish.

Hash Brown Casserole with Eggs and Bacon

Print Recipe

This easy recipe for Hash Brown Casserole is made with bacon, eggs, and contains no "cream of" soups.

Course Breakfast, Brunch

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 650

Author Dorothy Bigelow

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

Storage: Transfer leftovers to an airtight container, OR wrap the cooled casserole tightly with plastic wrap. Store for 3-4 days in the refrigerator. Reheat portions as needed in the microwave.

Freezing: Tightly wrap the unbaked casserole and freeze for up to 3 months. Thaw before baking. If possible, leave off the corn flake topping and add it just before baking.

Make ahead: Prepare the egg, cheese, and bacon mixture the night before. If possible, store it in a bowl, then pour it into a greased casserole dish and bake in the morning. If refrigerating in the casserole dish, remove from the oven 1-2 hours before baking to prevent temperature shock. Top with the corn flake topping just before baking.

Without cottage cheese: Blended cottage cheese is undetectable, but if you still wanted to swap it you could try ricotta or mascarpone. You may need to add a little extra salt.

Nutrition