In case you are planning your Christmas menu, I thought now would be a great time to share this recipe with you. I started making this recipe for our family probably 15 years ago. With three small children wanting to open gifts and play with toys and two hungry adults wanting to enjoy a nice breakfast, this was the perfect solution. I’m really not sure where I got the recipe, but we all love it.
You make this dish the day/night before and put it in the refrigerator. It is cooked the next day, so it is simple if you’re expecting guests or you are busy opening presents! We serve ours with cinnamon rolls and fruit. This year I am going to make these shortcut cinnamon rolls.
I love to set the table for Christmas morning during the day on Christmas Eve, so everything is all set and looking festive on Christmas morning.
This past weekend we were going on a family hike before church on Sunday, so on Saturday I decided to make this dish. It was weird because I normally ONLY make this dish on Christmas. It was delicious and perfect to have ready when we got home from our hike and it made me wonder why I don’t make this recipe more often.
Christmas Morning Breakfast Casserole
4 cups of shredded hash brown potatoes, thawed
10 eggs
8 pieces of cooked bacon,chopped
1 1/2 cups cheddar cheese, shredded
1/2 cup cottage cheese
1/3 milk
4or 5 green onions, chopped
Hot sauce to taste
Salt and pepper to taste
1/2 cup of additional shredded cheese for top of casserole
Mix all the ingredients together except the 1/2 cup of cheese. Pour into a greased 9×13″ pan. Top with the shredded cheese. Cover and put into refrigerator overnight. Let sit on counter for 5 to 10 minutes and then bake uncovered at 325* for about 45 minutes or until the eggs are cooked.
Cindy
My Daughter and I 
Pingback: Christmas Morning Shortcut Cinnamon Rolls | My Daughter and I
Hello,
I just made this recipe, and it was delicious! I halved the recipe because I wanted to use an 8×8 pan, I used sour cream instead of cottage cheese because I had just enough of that and no cottage cheese on hand, used colby jack cheese for the same reason, and also added a cup of grated and patted dry zucchini and about a half cup of diced onions. I sautéed the onion and zucchini first, then added them to everything else once they cooled. I did bake it for the entire 45 minutes, which was the consistency I prefer (was wondering if I needed to adjust because of pan size but in this case I didn’t end up shortening the bake time). It turned out really great! Thank you for posting this recipe, I think it will be my go-to breakfast casserole recipe now!
Sara
Thanks Sara. I’m so glad you liked it. All of your changes sound yummy!