- Bacon 1 pound sliced diced
- Green onions 1/2 cup chopped
- Eggs 6, lightly beaten • 130 kcal
- Brown potatoes thawed 4 cups, frozen shredded hash
- Cheddar Cheese 2 cups shredded
- 4% cottage cheese 1-1/2 cups
- Monterey jack or similar cheese 1-1/4 cups shredded
- Fresh parsley 2 teaspoons, optional
This one-dish breakfast combines the best comfort foods – bacon, hash browns and several types of cheese. Perfect for a weekend brunch, or indeed, at any time!
The bacon and hash browns bring a savory flavor, and the cheese and eggs are full of protein. This is one breakfast dish that will keep you full up until lunch, without the need for snacking.
If you have a hard time getting your kids to eat eggs, mixing them with bacon and cheese is a good way of disguising them. You can make this recipe the night before and pop it in the oven the next morning so it’s ready for breakfast, and your family can wake up to the wonderful aroma coming from the oven.
Preheat oven to 350F/160C fan/Gas mark 4.
Slice the bacon into small diced pieces, and chop the green onion up finely. Fry the bacon in a large skillet until it is crispy. Drain the fat off, and set aside.
If you haven’t already, beat the eggs until well mixed.
In a large bowl combine the chopped onions, beaten eggs, hash browns, cheddar cheese, cottage cheese and Monterey jack cheese. Stir in the bacon and mix everything together well.
Grease a 13×9 inch baking dish, and pour the mixture in. Flatten it out with the back of a spoon.
Bake uncovered for 35 to 40 minutes, or until a skewer or knife inserted near the center comes out clean. Let cool for 10 minutes before serving.
This dish will keep happily in the fridge for a couple of days if covered with cling wrap or in an airtight container. Cold squares of this bake make for a substantial lunchbox item, or are great for taking on a picnic. Serve with a salad if cooking for a main meal.