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Easy Hashbrown Breakfast Casserole

  • Yield: 6 servings 1x


Double the recipe for a party or get-together.
Can be made in advance. Mix ingredients, cover and refrigerate. Can be baked the next day (add 10 minutes to cooking time)


  • 8 ounces bacon, ham, sausage, or meat of choice
  • 1/3 cup onion (diced)
  • 4 medium eggs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Hot sauce (optional)
  • 2 cups frozen hash browns (thawed) (I like to brown mine a little)
  • 4 oz sharp cheddar cheese (shredded)
  • 3 oz Swiss, gruyere, or mozzarella cheese (shredded)
  • 8 oz small curd cottage cheese
  • Chili powder, paprika, or other colorful spice (GARNISH)


  1. Preheat oven to 350 degrees.
  2. Grease a 6 X 8 baking dish.
  3. In skillet, cook meat over medium heat until cooked (if bacon, until crispy).
  4. Add the onions and cook until translucent.
  5. Remove meat and onions and add hashbrowns.
  6. Cook until just beginning to brown.
  7. In a large bowl, whisk together the eggs, salt, pepper, and hot sauce
  8. Add the hashbrowns, shredded cheese, cottage cheese, meat and onions.
  9. Mix until combined.
  10. Scoop mixture into the prepared baking dish and bake for 35-45 minutes or until center is set.
  11. Let the casserole rest for 5 to 10 minutes before serving.
  12. Top with paprika, chili powder, or other colorful spice before serving.




  • Calories: 396
  • Fat: 27.01 g
  • Carbohydrates: 21.73 g
  • Protein: 19.71 g
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