Rise and Dine Breakfast Potato Casserole

Print recipe as: 3x5 | 4x6 | 8.5x11
Frozen hash browns form the crust for bacon, egg and cottage cheesiness.

  • 1 dozen eggs
  • 2 cups AE Milk
  • 1-2 pound package frozen hash brown potatoes
  • 1 cup AE Cottage Cheese
  • 1 1/2 cups shredded Co-Jack Cheese
  • 1/2 pounds bacon, cooked and crumbled or 2 cups ham, cubed
  • Salt and pepper, to taste


Spray a 9x13 baking pan with nonstick cooking spray and spread hash browns in an even layer.  Mix cottage cheese and shredded cheese together and spread over potatoes.  Top with bacon or ham.  Beat eggs with milk and pour over the cheese and meat layer.  Sprinkle with salt and freshly ground pepper.

Bake for 1 to 1 1/2 hours at 325 degrees until eggs are completely set.


Makes 12 servings


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