Description
Tired of bland breakfasts? Try this no egg breakfast casserole for a delicious, satisfying meal. Perfect for busy mornings! Discover the recipe now!
Ingredients
For this no egg breakfast casserole, you’ll need:
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- 1 pound frozen hash browns, thawed (about 4 cups)
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- 1 cup cottage cheese (full-fat works best)
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- 1 cup shredded cheddar cheese
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- 1 cup shredded mozzarella cheese
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- 1 cup diced bell peppers (any color)
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- 1 cup sliced mushrooms
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- ½ cup diced onion
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- ½ cup diced Canadian bacon (or regular bacon, cooked and crumbled)
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- 2 tablespoons olive oil
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- 1 tablespoon garlic powder
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- 1 tablespoon dried herbs (I use a mix of thyme and rosemary)
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- ¼ cup milk (any type works)
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- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large bowl, mix the thawed hash browns with 1 tablespoon of olive oil, half the garlic powder, and a pinch of salt and pepper. Press this mixture into the bottom of your baking dish to form a “crust.”
I learned this trick from my grandmother – pressing the potatoes firmly creates a more cohesive base that holds everything together beautifully.
In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the onions and cook until translucent, about 3-4 minutes. Add the bell peppers and mushrooms, continuing to cook until the vegetables soften and release their moisture, about 5-7 minutes more. Stir in the remaining garlic powder and dried herbs.
The secret here is not to rush this step. Those caramelized edges on the vegetables bring depth to the entire casserole.
In a separate bowl, combine the cottage cheese with flour and milk, whisking until smooth. This mixture will help bind everything together since we’re not using eggs. Fold in half the cheddar and mozzarella cheeses, reserving the rest for topping.
Spread the sautéed vegetables over the hash brown base. Add the diced Canadian bacon or crumbled regular bacon. Pour the cheese mixture over everything, spreading it evenly to the edges. Top with the remaining shredded cheeses.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly. Let the casserole rest for 5-10 minutes before serving – this helps it set up for easier serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
Keywords: no egg breakfast casserole, egg-free breakfast recipe, hash brown breakfast bake, allergy-friendly breakfast, make-ahead breakfast casserole