Hash Brown Cottage Cheese Egg Bake

When mornings are busy, and everyone’s hungry at the exact same time, I love having a breakfast like this waiting in the fridge. This egg bake is hearty, cheesy, packed with veggies, and built on a crispy hash brown crust, so it actually feels like a real “sit down” breakfast even if you’re eating it between emails.

The cottage cheese is the secret weapon here. Blending it right into the eggs makes the whole casserole extra creamy and adds a big protein boost without feeling heavy. You still get those classic breakfast flavors from turkey bacon, peppers, onions, and melty mozzarella, just in a lighter, more filling package.

It also makes a big pan, so it’s perfect for meal prep, holiday mornings, or feeding houseguests without juggling multiple pans on the stove. Bake it once, slice it into squares, and you’ve got grab-and-go breakfasts ready to reheat all week long.

Before You Get Started

Here are a few things to know before you start cooking so your egg bake comes out perfectly every time.

• Use your favorite bacon: I love turkey bacon here to keep things lighter, but center-cut pork bacon works great if that’s what your family prefers. Just cook it until it starts to brown and render some fat before adding the veggies.
• Thaw and season the hash browns: Make sure frozen hash browns are fully defrosted before pressing them into the pan, and season them with salt, pepper, and garlic powder so the crust has plenty of flavor.
• Blend the egg mixture: Blending the eggs, egg whites, and cottage cheese makes the filling really smooth and fluffy. A blender is easiest, but a handheld mixer also works if that’s what you have.
• Choose the right pan: Use a 9x13 baking dish that’s sprayed well with cooking spray so the hash brown crust and eggs release easily after baking.

How to Make Hash Brown Cottage Cheese Egg Bake

Here’s a simple overview of how this egg bake comes together.

1. Cook the Bacon and Veggies

Heat the olive oil in a large skillet over medium-high heat. Add the chopped turkey bacon and let it start to brown. Stir in the onions and bell peppers and cook until they soften, then add the spinach and let it wilt. Season this mixture well with salt and pepper, then set it aside.

2. Blend the Egg Mixture

Add the eggs, egg whites, cottage cheese, garlic powder, red pepper flakes, salt, and pepper to a blender. Blend until the mixture is completely smooth and creamy, so it bakes up light and even.

3. Build the Hash Brown Base

Spray a 9x13 baking dish with cooking spray. Press the hash browns firmly into the bottom of the pan, so they form an even crust. Season with a little extra salt, pepper, and garlic powder, then sprinkle half of the shredded cheese over the potatoes.

4. Add the Veggies and Pour the Eggs

Spread the bacon and veggie mixture evenly over the hash brown base. Carefully pour the blended egg mixture over the top, making sure it sinks down into all the nooks and crannies. Sprinkle the remaining cheese evenly over the top of the casserole.

5. Bake Until Set

Transfer the casserole dish to a 350-degree oven and bake until the casserole is set in the center and the top is lightly golden. The eggs should no longer be jiggly in the middle, and a knife inserted in the center should come out mostly clean. Let it sit for a few minutes before slicing into squares.

Recipe Tips and Tricks

Here are the best tips and tricks to make this recipe come out perfectly every single time.

• Get a crispier crust: Make sure your hash browns are thawed and pressed firmly into the pan. For extra crisp edges, you can lightly spray or drizzle the top with a bit of oil before adding the cheese.
• Season in layers: Taste the bacon and veggie mixture before it goes into the pan, and make sure it’s well seasoned. The better that layer tastes, the better the whole casserole will be.
• Pack in more veggies: You can easily add mushrooms, extra spinach, shredded zucchini (squeezed dry), or even broccoli florets. Just sauté them with the peppers and onion so excess moisture cooks off.
• Change up the cheese: Mozzarella keeps things mild and melty, but cheddar, pepper jack, or a blend of whatever you have in the fridge will all work. Use what your family loves!
• Boost the protein even more: If you want an extra protein punch, swap some of the whole eggs for additional egg whites or add a bit more cottage cheese and cut back slightly on the shredded cheese.
• Vegetarian casserole option: Leave out the turkey bacon or use a vegetarian bacon or sausage alternative. You can also add extra veggies like mushrooms or more peppers to bulk it up so you still get a hearty, satisfying casserole!

Serving Ideas

Here are some simple serving ideas to round out your breakfast or brunch.

• Fresh fruit salad or sliced berries
• Two Ingredient English Muffins
• Simple green salad with a light vinaigrette
• Easy Roasted Potatoes or Honey Roasted Sweet Potatoes
• Sliced avocado with a sprinkle of salt and chili flakes

Storage & Reheating

Here are the best ways to store and reheat this egg bake so you can enjoy it all week long.

• Store in the fridge: Let the casserole cool completely, then slice it into squares and store in an airtight container in the refrigerator for 3–4 days.
• Freeze for later: Wrap individual pieces tightly or pack in freezer-safe containers and freeze for up to 2–3 months. For the best texture, thaw overnight in the fridge before reheating.
• Reheat gently: Warm slices in the microwave in short bursts or reheat in a 325-degree oven or toaster oven until heated through. Cover with foil if reheating in the oven to keep it from drying out.
• Leftover ideas: Tuck warmed squares into a whole wheat tortilla for a quick breakfast wrap, serve with a side salad for an easy lunch, or chop and fold into a skillet with extra veggies and potatoes for a “second-day” hash.