Hashbrown Bacon Breakfast Casserole

Hashbrown bacon breakfast casserole

I like easy dishes that I can make for breakfast.  This one I can throw together in just a few minutes.  You can use frozen hashbrowns if you prefer, or do what I do.  Grate some potatoes (I like to leave the skins on) rinse in salt water (this keeps them from turning grey) and then package them in serving amounts in freezer bags and freeze.  I use to do the whole process of blanching them, cooling them off and then packing them in freezer bags.  But one time when I was short on time, I tried this and it worked, so why spend all that extra time. All you have to do is pull them out when you need them and cook.  So much cheaper than those bags in the store and the flavor and texture is so much better.  Another time saver is to cook some extra pieces of bacon when you are cooking bacon for another meal.  Then allow those pieces to cool, wrap them in some parchment paper, slip that into a ziplock bag and put it into the refrigerator.  It will keep about a week.  Then when you need some chopped bacon, just pull it out, chop it up and you are good to go.

1 lb. bacon, diced

1 medium onion, chopped

6 eggs, lightly beaten

4 cups shredded potatoes

2 cups shredded cheddar cheese (I use the white, sharp cheddar when I have it)

1 1/2 cup small curd cottage cheese

1 1/4 cup shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp.  Stir constantly or some of the pieces will burn.  Drain on paper towels.  In a large bowl combine the rest of the ingredients, stir in bacon mixture.  Pour into a buttered 9×13 inch baking dish.  Bake uncovered at 350 degrees for 35-45 minutes or until set and bubbly.  Let stand at least 10 minutes before cutting.


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