Cottage Cheese Breakfast Casserole
Whipped Cottage Cheese is a great way to add delicious protein and a creamy addition to so many recipes like this Breakfast Casserole. Whip some Hiland Dairy Cottage Cheese to make a smooth and creamy addition to so many recipes! You can turn a regular breakfast casserole into a creamy egg mixture mixed with hash browns, bacon and cheese. Absolutely delicious!
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
40 Minutes -
Cook Time
40 Minutes -
Servings
8
Ingredients
- 1 package (1lb) of bacon, diced
- 1 medium size yellow onion, diced
- 1 container (16 oz) Hiland Dairy Cottage Cheese
- 6 large eggs
- 4 cups hash browns, frozen and thawed
- 2 cups Hiland Dairy Shredded Cheddar Cheese
- 1 cup Hiland Dairy Shredded Mozzarella Cheese
Directions
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. In a pan on medium high heat, cook the 1 package of diced bacon and 1 diced medium onion until crisp. Set aside.
- In a blender or food processor, whip the 1 ½ cups cottage cheese until smooth. Cottage cheese will be thick.
- In a large bowl, beat the 6 eggs then add the whipped cottage cheese and whisk together until combined.
- Add the remaining ingredients to the bowl: 4 cups hash browns, bacon and onion mixture, 2 cups shredded cheese and 1 cup mozzarella cheese. Mix everything together until combined.
- Pour mixture into a greased 9×13 baking dish and spread out evenly. Bake at 350 degrees uncovered for 35 minutes. Remove from the oven and sprinkle another ½ cup to 1 cup of shredded cheddar cheese on top of the casserole and then place back in the oven for 5 minutes or until the cheese on top is melted.
- Remove from the oven and let sit for 5 minutes before serving.
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