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 9x13 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).