Description
This Cottage Cheese Hashbrown Bake with Bell Peppers is a hearty and flavorful casserole combining crispy hashbrowns, creamy cottage cheese, and colorful bell peppers. It’s perfect for breakfast, brunch, or a comforting dinner, providing a satisfying, easy-to-make meal.
Ingredients
4 cups frozen shredded hashbrowns, thawed
1 ½ cups cottage cheese
1 cup shredded cheddar cheese
1 red bell pepper, diced
1 green bell pepper, diced
½ cup chopped yellow onion
3 large eggs
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
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In a large skillet over medium heat, sauté the diced bell peppers and chopped onion in olive oil until softened, about 5 minutes. Remove from heat and let cool slightly.
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In a large mixing bowl, whisk together the eggs, cottage cheese, shredded cheddar cheese, garlic powder, salt, and black pepper until well combined.
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Add the thawed hashbrowns and sautéed vegetables to the bowl. Stir until everything is evenly mixed.
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Spread the mixture evenly into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the center is set.
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Let the bake cool for 5 minutes before slicing. Serve warm.
Notes
Veggie Swap: Use other veggies like spinach, zucchini, or mushrooms for a different flavor.
Spicy Kick: Add a diced jalapeño or red pepper flakes for some heat.
Cheese Variations: Swap cheddar with Monterey Jack, mozzarella, or pepper jack for a unique flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
