This hearty casserole has bacon, eggs, hash browns, and three different cheeses all baked into a comforting breakfast dish, perfect for feeding a crowd.

Recipe Summary

prep:
10 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 9x13-inch casserole
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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). Grease a 9x13-inch baking dish.

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  • Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.

  • Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Nutrition Facts

314 calories; protein 21.7g 43% DV; carbohydrates 12.1g 4% DV; fat 22.8g 35% DV; cholesterol 187.5mg 63% DV; sodium 608.7mg 24% DV. Full Nutrition
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Reviews (598)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2013
This has been my go-to recipe for a long time (it was originally posted long ago). It is delicious as it stands, but is so adaptable. I generally cut the recipe in half and make it in an 8x8 or 9x9 pan. I have added, in no particular order, minced jalapenos, a can of drained Rotel tomatoes and chilis, green peppers, red peppers, turkey sausage, hot sausage, bacon, and various cheeses (regular or low-fat), depending on what I have on hand. (Please note: I have never added these all at once; this is a list of possible additions you might have on hand. And if you're halving the recipe and are enthusiastic in your additions, use 5 eggs instead of 4.) Also, I use the packaged southwest-style hash browns in place of the plain hash browns. One suggestion: the only thing I found among the cheeses that I couldn't replace is the cottage cheese. It really is essential for creaminess. The one time I made this without, the casserole was brick-like, edible, but not nearly as good as usual. I often make this on a Sunday morning and cut the leftovers in squares and refrigerate or freeze, to be eaten during the week or later. Thank you for this delicious addition to AllRecipes. Read More
(498)

Most helpful critical review

Rating: 1 stars
04/26/2015
This is a sure fire winner! My family LOVES it! Read More
(9)
806 Ratings
  • 5 star values: 675
  • 4 star values: 93
  • 3 star values: 26
  • 2 star values: 7
  • 1 star values: 5
Rating: 5 stars
01/01/2013
This has been my go-to recipe for a long time (it was originally posted long ago). It is delicious as it stands, but is so adaptable. I generally cut the recipe in half and make it in an 8x8 or 9x9 pan. I have added, in no particular order, minced jalapenos, a can of drained Rotel tomatoes and chilis, green peppers, red peppers, turkey sausage, hot sausage, bacon, and various cheeses (regular or low-fat), depending on what I have on hand. (Please note: I have never added these all at once; this is a list of possible additions you might have on hand. And if you're halving the recipe and are enthusiastic in your additions, use 5 eggs instead of 4.) Also, I use the packaged southwest-style hash browns in place of the plain hash browns. One suggestion: the only thing I found among the cheeses that I couldn't replace is the cottage cheese. It really is essential for creaminess. The one time I made this without, the casserole was brick-like, edible, but not nearly as good as usual. I often make this on a Sunday morning and cut the leftovers in squares and refrigerate or freeze, to be eaten during the week or later. Thank you for this delicious addition to AllRecipes. Read More
(498)
Rating: 5 stars
09/21/2012
When I need to feed a crowd this is the recipe I use. It is delicious. There are never any leftovers - even if I make two pans. The guys in my office request it often. YUM! Read More
(194)
Rating: 5 stars
09/23/2012
This is a really good hearty breakfast casserole. Probably one of the best I've ever had. I increased the bacon since my family loves bacon. I drained it well for several minutes to get as much of the fat out as possible. Other than increasing the bacon some, I didn't change anything and didn't need to. Put leftovers in the fridge and we had for breakfast the next day. It reheats well. Served with some warm soft freshly baked Cresent rolls. Thanks for sharing. Read More
(172)
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Rating: 5 stars
12/25/2012
This. Was. Delicious! I made this for Christmas breakfast, and the family raved about it. I prepared it last night following the exact recipe, and set it in the fridge overnight. Baked at 350 for 1 hour this morning. Would make sure the hash browns are fully thawed and DRY before placing in the mix (otherwise could be sloppy or ruined by too much moisture). Also, did have to use paper towels to absorb grease from the top of the dish. Afterward this dish was not greasy looking or tasting. I will make this again and again! Read More
(130)
Rating: 5 stars
02/02/2013
This is really good! For potatoes, I cut red potatoes w/ skin on into small cubes and sauteed til just slightly fork tender, in a small amount of some reserved bacon fat but w/ lid on pan to steam them so I didn't have to use too much grease to cook them. (I make 1 1/2 times recipe so had 6 cups of cube potatoes) Precooked the potatoes, cooked the bacon and onion the day before and then just added the eggs and cheese the day I made it. I also used 2 -10 oz frozen chopped spinach, defrosted and water squeezed out thru colander, then added to the egg mixture. 1 1/2 X the recipe w/ fresh cut potatoes and spinach as above filled an 11 X 14 casserole dish and served 16. 350 X 1 hr or so. Read More
(116)
Rating: 5 stars
05/11/2014
So here's the deal: Mrs. Montana Elk Guy says this is THE best thing I've ever made. Enough said. I followed the recipe exactly, with one minor modification: I browned and crisped the hash browned potatoes (shredded 'em myself, using non-peeled, Yukon Gold spuds) first, and placed them in the bottom of my baking dish. All other ingredients then went on top of the hash browned potato base. My two sons INHALED this, as well. In our household, this will become a recipe used for "special" breakfasts - you know, Christmas morning, Easter Sunday, etc. Many thanks for a true 5-star recipe! Read More
(111)
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Rating: 5 stars
09/21/2012
My favorite. So delicious and easy! I love that there's no bread in it. Not a swiss cheese fan, but it's delicious in this! YUMMY! Read More
(108)
Rating: 5 stars
03/04/2014
I've made this several times and it is always a hit. I use turkey sausage and have even made a smaller batch without hash browns. Delicious every time! I prefer to brown the hash browns first and get them crispy. Instead of mixing them in, I press them in the bottom of the pan and pour the egg/cheese/sausage mixture over the top. Yummy! Read More
(66)
Rating: 5 stars
11/27/2013
I made this for a breakfast potluck at work. It was really easy to make and everyone loved it! I did use the cubed potato hash browns with peppers and onions. This added a nice flavor to the dish. I also put it together the night before and baked it for 60 min in the morning. Will be making this again! Read More
(40)
Rating: 1 stars
04/26/2015
This is a sure fire winner! My family LOVES it! Read More
(9)
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