This casserole is delicious and so easy. It is also our most popular recipe EVER! While we’ve always loved it, in the past I would only make it for Christmas morning. However, I have started making a bit more often since it is so good and easy. Jordan made it for her early morning Bible study and we even made it this year for Thanksgiving morning. For Thanksgiving we added cooked Italian chorizo sausage instead of bacon- it was a bit spicy and delicious. Below is the original post – I hope you like it as much as we do.
If you end up making this recipe, we’d love to know about it. Take a picture and post it on Instagram and tag us @mydaughterandi and include the hashtag #mydaughterandiblog so we can see your wonderful creations!
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
8 pieces of cooked bacon,chopped
1 1/2 cups cheddar cheese, shredded
1/2 cup cottage cheese
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.