Cheese and Potato Breakfast Casserole recipe

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Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1 (8 ounce) package shredded Cheddar cheese
½ cup diced onion
8 slices cooked bacon, crumbled
¼ cup diced green bell pepper
2 tablespoons chopped fresh parsley
4 eggs
1 (16 ounce) package small curd cottage cheese
salt and ground black pepper to taste

Nutrition Info

301.3 calories
carbohydrate: 23.1 g
cholesterol: 130.8 mg
fat: 21.2 g
fiber: 1.9 g
protein: 19.5 g
saturatedFat: 11 g
servingSize: -
sodium: 491.7 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart baking dish.

  2. Combine hash browns, Cheddar cheese, onion, bacon, green bell pepper, and parsley in a bowl. Transfer to the prepared baking dish.

  3. Mix eggs and cottage cheese together in a blender until smooth. Pour evenly over the potato mixture.

  4. Bake in the preheated oven until lightly browned, about 30 minutes.

Recipe Yield

1 baking dish

Recipe Note

Cheese, hash brown potatoes, bacon, and eggs come together to make a deliciously different and hearty breakfast casserole. Great for company or a special brunch! For a version that has less fat, cholesterol, and calories, use low- or no-fat cheese and/or omit bacon.

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