Martha’s Breakfast Casserole
User Reviews
4.3
Martha’s Breakfast Casserole
Description
This casserole combines thawed shredded hashbrowns with a mix of cooked sausage, bacon, and ham, which provide a variety of savory flavors and textures. Cottage cheese and eggs bind the ingredients while shredded cheddar cheese adds richness. Green chiles bring a mild heat and subtle depth, enhanced by dried onion for aroma.
Baked uncovered at moderate oven temperature until set and lightly browned, the dish forms a firm but tender texture suitable for cutting into portions. The combination of proteins and potatoes delivers a satisfying and filling meal, ideal for mornings when a substantial dish is desired.
Leftovers keep well when refrigerated in an airtight container. This casserole is suitable for preparing in advance, including freezing raw for later baking. It can be served with sour cream, salsa, or guacamole for added creaminess and fresh contrast.
Ingredients
- 1 (30 ounce) hashbrowns shredded, thawed, bagged
- 1 lb sausage pick you favorite, we like sausage, cooked sausage, cubed ham
- 1 lb Bacon
- 1 lb ham
- 1 (16 ounce) container cottage cheese small curd
- 12 large egg
- 2 cups cheddar cheese shredded
- 1 (4 ounce) can green chiles chopped
- 1 tablespoon dried onion or 1 teaspoon onion powder
Instructions
- Preheat oven to 350 degrees. Combine everything and pour mixture into a greased 9x13 pan.
- Bake at 350 uncovered for 60-70 minutes until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serve with sour cream, salsa, or guacamole.
- *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.
- Store leftover casserole in an airtight container in the fridge.
User Reviews
Overall Rating
4.3
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