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.
Course Breakfast


  • 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).
Keyword casserole, egg

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