Easy Hashbrown Breakfast Casserole

Easy Hashbrown Breakfast Casserole

16 oz bacon diced (can also use ham, sausage, veggies, etc.)

1 onion, diced

8 eggs

1 tsp salt

1 tsp black pepper

1 tsp hot sauce, optional

4 cups frozen hash browns, thawed

8 oz sharp cheddar cheese, shredded

6 oz Swiss or Gruyere cheese, shredded

16 oz small curd cottage cheese, either 4% or 1% is fine

1. Preheat oven to 350 degrees. Grease a 9x13 baking dish and set aside.
2. Add bacon to a large skillet and cook over medium heat until nice and crispy. Add onions and cook until translucent. Remove and drain on a paper towel.
3. In a large bowl, whisk together eggs, salt, pepper, a;and hot sauce.
4. Add hash browns, shredded cheese, cottage cheese, bacon and onions.
5. Mix until combined.
6. Scoop mixture into prepared baking dish and bake for 35 to 45 minutes or until center is set. Let casserole rest for 5 to 10 minutes before serving.
7. Top with snipped fresh chives if desired.