Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

Num, num, num.

My assignment for Christmas brunch this year was a breakfast casserole with bacon. My mom had the “sausage” casserole was covered.

My preference is always to look for breakfast casserole recipes without the bread. I prefer potatoes for my starchy carb.

As luck would have it, I didn’t even have to go looking for the perfect recipe…it just popped up on and I “pinned” it to my board immediately.  Have you checked out this social bookmarking site? I’m getting sooo many ideas from it for both my photography biz and my food blog.

No changes to the original recipe. It was fabulous.

No leftovers either…which made me very sad. I plan to make it again for New Year’s Day. I’ll assemble all of the ingredients the night before and just pop it in the oven that morning.

Ingredients List

  • 1 lb bacon, cooked crisp and crumbled
  • 1 yellow onion, finely chopped (I used the food processor)
  • 6 eggs, lightly beaten
  • 4 cups thawed, shredded hash browns
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups small curd cottage cheese
  • 1 1/4 cups shredded Swiss cheese (I actually had to finely dice slices of swiss…couldn’t find a block or pre-shredded Swiss at Winco)


Preheat oven to 350°F.

In a large bowl, combine and toss all ingredients together.

Lightly oil a 9×13 baking pan. Pour mixture into pan evenly.

Bake, uncovered, at 350°F for 35-40 minutes. Let stand for 5-10 minutes before serving.