Hashbrown Breakfast Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 teaspoon salt
- 8 eggs
- 1 teaspoon dried parsley
- 1 cup cottage cheese
- 2 tablespoons canola or vegetable oil
- 1- 16 oz package grated hash browns cooked in pan until golden on each side*, or 6 cups cooked, peeled and grated potatoes
- pepper about 1/2 teaspoon
- 1 1/2 cups cooked meat such as sausage bacon, ham, optional (drained of all fat)
- 1/2 teaspoon dried mustard
- 1 bunch green onions chopped and divided in half
- 1 lb cheese i use any of the following: monterey jack cheddar, swiss, mozzarella (not fresh), pepper jack
- salsa sour cream for topping
- Carbohydrate 4.65503111104908 g
- Cholesterol 5.15 mg
- Fat 3.47801805358485 g
- Fiber 0.0262652774258431 g
- Protein 4.96261833328906 g
- Saturated Fat 0.800511180411582 g
- Serving Size 1 1 serving (141g)
- Sodium 148.093930555547 mg
- Sugar 4.62876583362324 g
- Trans Fat 0.246887430528501 g
- Calories 69 calories
Preheat oven to 350 degrees and set rack in center of oven.Turn griddle or stove to medium high heat. Add oil to pan, Cook hash browns until they are golden, seasoning with 1 teaspoon of dried parsley and pepper.Place the cooked hash browns in a lightly greased 9x13 pan.Sprinkle meat on top of hash browns in pan.Blend together eggs, salt, dried mustard and cottage cheese until smooth, about 1 minute.Pour egg mixture over top of meat and hash browns in pan. Sprinkle with grated cheese.Cover with a sheet of foil.Bake covered for 45 minutes covered, remove for and bake for an additional 5-8 minutes uncovered.Remove from oven when eggs are set and cheese is golden. Let sit for 10 minutes before cutting and sprinkle with additional chopped green onions.
