Rating: 4.5 stars
70 Ratings
  • 5 star values: 54
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Meat, potato, and cheese breakfast casserole. Serve for breakfast for dinner or Sunday brunch with mimosas and coffee. Try mozzarella or pepper jack cheese in place of the Cheddar, or colby-jack in place of the Swiss for variations.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cook and stir bacon and onion in a skillet over medium heat until the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings.

  • Grease a 9x13-inch baking dish with the reserved bacon grease.

  • Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies in the prepared baking dish; stir to combine.

  • Bake in preheated oven until the eggs are set firm, 35 to 40 minutes.

  • Let casserole cool 10 minutes before cutting to serve.

Cook's Note:

You can also bake this in 9x9-inch baking dish and any remainder in greased foil-lined muffin tins.

Nutrition Facts

292 calories; protein 19.6g; carbohydrates 10.2g; fat 20.9g; cholesterol 117.3mg; sodium 696mg. Full Nutrition
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