Good Morning Breakfast Casserole
Here is how to make this Good Morning Breakfast Casserole recipe. It is a glorious mixture of hash brown potatoes, eggs, Swiss cheese, spices, and topped with bacon. It is refrigerated overnight, to be baked to a crusty brown delight the next morning.
Here is how to make this Good Morning Breakfast Casserole recipe. It is a glorious mixture of hash brown potatoes, eggs, Swiss cheese, spices, and topped with bacon. It is refrigerated overnight, to be baked to a crusty brown delight the next morning.
- 1 teaspoon salt
- 1 cup shredded swiss cheese
- 6 oz. package dry hash brown potatoes (i used a 5.2 oz. betty crocker seasoned skillets hash brown mix
- 4 cups hot water
- 5 eggs, well-beaten
- 1/2 cup small-curd cottage cheese
- dash of ground black pepper
- a few dashes hot sauce
- 1/4 cup sliced green onion tops
- sprinkling of paprika
- 6 slices bacon cooked, drained, and chopped
- cooking oil spray for baking dish
- Carbohydrate 1.896575 g
- Cholesterol 30.025 mg
- Fat 14.213925 g
- Fiber 0.19875 g
- Protein 8.7116625 g
- Saturated Fat 6.18052125 g
- Serving Size 1 1 Serving (230g)
- Sodium 269.62 mg
- Sugar 1.697825 g
- Trans Fat 1.34427125 g
- Calories 171 calories
Step-by-step
- In a large bowl, place 6-oz. package dry hash brown potatoes.
- Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften.
- Drain well.
- Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten.
- Combine beaten eggs with drained hash brown potatoes.
- Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops.
- Stir the mixture until well-combined.
- Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil.
- Sprinkle with paprika, to taste.
- Sprinkle with 6 slices of chopped, cooked bacon.
- Cover with aluminum foil and refrigerate 8 hours, or overnight.
- Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set.
- Cut into wedges and serve.
- This casserole is delicious with a few orange slices on the side.
- I hope you enjoy it!
Morning schedules demand preparation that happens hours before service, shifting the active labor to the night before. This overnight assembly relies on a specific sequence to yield a stable structure rather than a watery separation of ingredients.
- Rehydrate the dry hash brown potatoes in hot water for exactly 10 minutes, then drain them thoroughly to prevent excess moisture from diluting the egg proteins.
- Beat the eggs with an electric mixer until fully incorporated before mixing in the Swiss cheese, cottage cheese, and seasonings.
- Refrigerate the covered dish for at least 8 hours so the dried potatoes absorb the seasoned egg mixture and soften uniformly.
- Bake the uncovered casserole at 350 degrees for 35 minutes until the center sets completely and the top turns golden brown.
Proper drainage of the rehydrated potatoes remains the singular factor that determines success. Skipping this step introduces excess water that prevents the eggs from setting into firm wedges.
