I chose to combine my husband’s favorite side dish, roasted cauliflower, and his favorite main meal, chicken piccata, to create a side that goes well with any grilled or baked meat.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
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 the oven to 350 degrees F (175 degrees C).
- Cook and stir bacon and onion in a skillet over medium heat until bacon is crisp, 10 to 15 minutes. Drain grease, reserving drippings.
- Grease a 9×13-inch baking dish with reserved bacon grease.
- Combine cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chiles in the prepared baking dish; stir to combine.
- Bake in the preheated oven until eggs are set firm, 35 to 40 minutes.
- Let casserole cool 10 minutes before cutting to serve.
- You can also bake this in a 9×9-inch baking dish and any remainder in greased foil-lined muffin tins.
- Try mozzarella or pepperjack cheese in place of Cheddar. Colby jack cheese can also replace Swiss.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 696 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I did not use the bacon grease on the pan. I used cooking spray instead. I also added grated parmesan
I prepared this recipe today for a breakfast meeting and it was a huge hit! All 9 ladies served (including me) loved it. As usual, I couldn’t leave a recipe alone, though, and I tweaked it a bit. I used red bell pepper instead of green. The red peppers added more flavor and made the casserole look prettier. I added 1/2 lb breakfast sausage, browned first. I used 9 eggs instead of 6. Finally, I added some salt and pepper. It turned out absolutely scrumptious! By the way – I couldn’t find Southern-style hash browns, so I used plain. That’s part of the reason why I added seasonings to the recipe.
Placed pepperoni on top Used 2 cups cheddar only Used coloured pepper (1) & mushroom Added pepper & salt Top browned it Recipe is a keeper for quick brunches
Great breakfast casserole! Added can of Rotel (drained) which added great flavor!
This was so delicious, we were all so very impressed with it. I made it the night before and then popped it in the oven this morning. Best. Ever. Thank you!!!
I made this for dinner and substituted mild ground pork sausage for the bacon. It was so good. My husband took one bite and said “This is a keeper. Don’t lose the recipe”.
I made it exactly as the recipe said except I cut it in half because there are only three of us. It was delicious. I can’t think of anything I would change.
Leave out the potatoes and this could be an amazingly tasty dish. Unfortunately, all of the amazing flavors were absorbed and cancelled by the potatoes. I even used jalapeño pepper instead of bell pepper! It was dry too, not creamy. Too many yummy ingredients for this to taste so bland. If I had to do it again, I’d make the casserole as a quiche – no potatoes – and make cheesy hash browns in a crockpot on the side. Also, would add in chipotle hot sauce to the ‘quiche’.
Very simple to make and delicious. Grocery store was completely out of frozen potatoes, so I used 4 packaged stuffed hash browns. I laid them in a greased 9 x 9 pan, then poured egg mixture over them. Put the remainder of the mixture in a oven-safe fry pan and baked it along with the square pan. I also used pepper jack cheese instead of Swiss. I’ll definitely keep this recipe for future use.
This was a great recipe. I used potato’s that I shredded for hash browns. (I didn’t have any frozen hash browns) I baked it for 45 minutes. It was delicious. Next time if I use fresh has browns I may try and blanch them first. They were cooked but a few we a bit al dente. We loved everything about this recipe. It was so easy.
I didn’t have any hash brown or cottage cheese so I diced 2 Yukon gold potatoes and sautéed those with the bacon, onions and peppers. I added a small pice of herbed goat cheese and shredded smoked Gouda instead of the Swiss cheese. It was excellent!
This is delicious!! I tried a small portion to try it before I go all in!! I can’t wait to make it family style!! The cottage cheeses keeps it moist. I added some scallions and left out the Swiss cheese since I didn’t have any.
This recipe was delicious and loved by my family. I will make again, especially for a crowd. I substituted browned turkey sausage for the bacon and sprayed the casserole dish with Pam instead of using bacon grease to save fat and calories. I found it took an extra 10 min in the oven till firm and done. Garnished with cilantro and salsa for extra zip and flavor.
I made this in a pressure cooker and it was good, just needed a bit more moisture. Used the saute function to cook the bacon and onion first, then added the rest of the ingredients. Will add 1/2 Cup milk next time. 15 minutes did the trick.
Awesome! I upsized by about a third and baked in disposable aluminum pan for a hungry crowd right before a winter morning snow shoeing expedition in the Rocky Mountains. I did need to bake longer to account for added volume. Everyone loved it! My 22 year old son is asking for recipe after taking leftovers home to share with room mate. This is definitely a keeper I’ll make again and again.
I started a review but it posted before I finished. I made this for a group the day after Thanksgiving. The only thing I changed was to not use bacon grease but butter to prepare the pan. I also drained the bacon and veggies after cooking. The dish literally was completely clean within moments. People said it was the best breakfast casserole they’ve ever had. Next time I’ll add pickled jalapeños for a kick. We like spice. Try it!!
I used medium cheddar, monterrey jack, sausage, red and orange bell peppers instead of green. Absolutely used the whole can of green chilies. Those were the only substitutions I made. I loved the way the cottage cheese worked in this dish.
Great breakfast casserole (even better than ‘Christmas Breakfast’. Followed the tip and used eight eggs and a teaspoon of black pepper. Fluffy, eggy, deliciousness! Made in two, 8×8 pans for more edges! Bacon and cheese quiche without the crust. Make one ‘all the way’ and the second for your, beloved picky eater!!
I made this with ham as I had it on hand. I sautéed the ham and onion in bacon grease I had in the fridge and also used that to grease my casserole dish. In addition to green bell pepper, I added red. The cheddar I used was very sharp. Turned out delicious!!! I did need to cook it a little longer though, about an hour total. Will definitely make again.
Yum! I made this for a MOPS breakfast, and everyone seemed to like it! I used potatoes o’brien to save myself the step of cutting up peppers and onions. I also used sharp cheddar and mozzarella cheeses. I followed the rest of the recipe, and it turned out great! I baked it for about 40 minutes, and I think the potatoes could have been cooked just a few more minutes, but it was very yummy! Will definitely make again!
I made this for Thanksgiving breakfast and was so disappointed. I thought that the ingredients seemed a little funky even though I love everything that went into this dish. It WAS funky. It just didn’t taste good, and I made it exactly as written. Won’t make again and in fact, will be throwing it in the garbage. A waste of expensive ingredients.