American Breakfast Casserole
This American breakfast casserole combines crispy bacon, creamy cottage cheese, and hearty hash browns, creating the best breakfast casserole with bacon for an easy morning meal. Perfect for prepping ahead or fresh from the oven, this cheesy breakfast egg casserole is sure to please everyone.
Ingredients
- 1 (1 pound) package bacon, diced
- 1 sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen Southern-style hash brown potatoes, thawed
- 2 cups shredded Cheddar cheese
- 1 ½ cups small curd cottage cheese
- 1 ¼ cups shredded Swiss cheese
- 1 cup chopped green bell pepper, or to taste (Optional)
- 1 (4 ounce) can chopped green chiles, or to taste (Optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the diced bacon and chopped onion until the bacon is crisp, about 10-15 minutes. Drain the grease, reserving a tablespoon of the drippings.
- Grease a 9x13-inch baking dish with the reserved bacon grease.
- In the prepared dish, combine the cooked bacon and onion, beaten eggs, thawed hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, and, if desired, bell pepper and green chiles. Stir everything together until evenly mixed.
- Bake the casserole in the preheated oven for 35-40 minutes until the eggs are set and the edges are golden brown.
- Let the casserole cool for 10 minutes before slicing into squares for serving. Enjoy warm!
Notes
For extra flavor, sprinkle a pinch of smoked paprika or garlic powder over the top before baking. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions or warm the entire pan in the oven at 325°F.