Hash Brown Egg Casserole
The best egg casserole, I promise! The key to the best eggs ever is to add cottage cheese. It makes them more fluffy and creamy and even adds more protein! I also love using hash browns in egg casseroles instead of bread because of the added texture and that they are a resistant starch, which is beneficial for your gut and blood sugar.
- 2 tbsp butter
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 large handfuls kale, chopped
- 1 package hashbrowns (20 oz bag)
- 12 pasture raised eggs
- 16 oz low fat cottage cheese
- 1 cup swiss and gruyere cheese blend
- salt and pepper
- garlic powder
- red pepper flakes
- Preheat oven to 350
- In a large skillet, melt butter and then add peppers and onion. Sauté for 5 minutes.
- Add hash browns and a generous amount of salt and pepper. Sauté for 10ish minutes, stirring occasionally or until hash browns are soft and partially brown.
- While that is cooking, in a large bowl add eggs, cottage cheese, salt, pepper and a generous amount of red pepper flakes and garlic powder.
- If skillet is oven safe you can pour the eggs over that. Otherwise, add hash brown mixture to a greased 9×13 dish. Top with a little bit of cheese. Pour egg mixture on top. Top with remaining cheese.
- Bake at 350 for 45 minutes or until done all the way through (if you bake it in a cast iron skillet it might need longer because it will be deeper).