Breakfast Casserole

This Breakfast Casserole layers crispy hashbrowns and savory sausage under a creamy egg and cottage cheese mixture, with red bell pepper and spinach for color and nutrition. Baked until golden and set, it’s a comforting, make‑ahead dish that feeds a crowd with minimal effort.
Recipe courtesy of It's Normal Food

Prep Time

15 minutes

Serves

8-10

Cook Time

50-60 minutes

Difficulty

easy

Ingredients

8 beaten eggs
12 oz AE Dairy Large Curd Cottage Cheese
1/2 red bell pepper, diced
1 cup frozen spinach
1 tsp salt
1 tsp pepper
1/3 cup AE Dairy Whole Milk
1 package of frozen hashbrowns, thawed
1 lb of fully-cooked breakfast sausage

Directions

1

Preheat oven to 350 degrees Fahrenheit.
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2

In a medium-sized mixing bowl, combine the eggs, cottage cheese, red bell pepper, spinach, salt, pepper, and whole milk. Set aside.
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3

In a greased 9x13 baking dish, layer the hashbrowns and breakfast sausage. Pour the egg and cottage cheese mixture over the top of the hashbrowns and sausage. Stir to fully incorporate.
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4

Bake for 50-60 minutes, or until fully cooked through the center.
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