Breakfast Casserole Recipe
Made with savory sourdough bread, crispy bacon, colorful bell peppers, flavorful mushrooms, and creamy eggs, this breakfast casserole is a crowd-pleaser that's sure to become a breakfast staple in your home.
Servings 12 servings
Calories 282kcal
Ingredients
- 1/2 loaf sourdough bread 5 cups cubed
- 1 pound bacon thick cut
- 1 medium red bell pepper diced
- 1/2 medium onion diced
- 1 cup mushrooms diced
- 2 cloves garlic minced
- 2 cups frozen hash browns
- 1 1/2 cups cheddar cheese shredded
- 12 large eggs
- 1/2 cup milk
- 1/2 cup cottage cheese small curd
- 1/2 tsp salt
- 1/2 tsp black pepper ground
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish; set aside.
- Cut bacon in bite size pieces. Heat a large skillet over medium heat, and add bacon pieces. Cook until crispy and then drain the grease and set bacon aside.
- Add diced onion, peppers, mushrooms and garlic. Saute until everything has slightly softened, about 5–6 minutes.
- Cut bread into cubes and layer on the bottom of your baking dish. Top with the sauteed veggies, bacon pieces, frozen hash browns and 1 1/2 cups of the cheese. Stir so that the ingredients are evenly distributed.
- In a separate mixing bowl, whisk together eggs, milk, cottage cheese, salt and pepper. Pour egg mixture over everything in the pan. Sprinkle with remaining cheese on top.
- Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. (When ready to bake, allow to sit at room temperature for 10–15 minutes as oven preheats.)
- Cover with foil and bake for 1 hour removing the foil 15-20 minutes before finishing.
