Potato and Egg Breakfast Casserole

Prepping this dish the night before makes breakfast-time easy. Bake the next morning and set out assorted toppings. 

Prep time: 20 minutes   

Chill time: overnight   

Cook time: 1 hour, 10 minutes  

2 tablespoons butter or olive oil

2 cups refrigerated shredded hash brown potatoes

1 1/2 cups cottage cheese

3/4 cup traditional or plant based milk

1/2 cup flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons garlic salt

12 eggs

2 cups shredded sharp Cheddar cheese 

2 cups shredded Monterey Jack or Pepper Jack cheese

1 (7-oz.) can diced green chiles

1/4 cup snipped fresh chives or green onion tops

1 medium red bell pepper, chopped

Fresh pico de gallo, diced avocado or guacamole, sliced green onions, sour cream, cilantro leaves, salsa  (optional toppings)

Preheat oven to 350F and spray a 13 X 9-inch baking dish with nonstick cooking spray or lightly butter. Cook potatoes in butter or olive oil in a large nonstick skillet over medium-high heat until golden brown, stirring frequently. Spread potatoes in the bottom of the dish. Place cottage cheese, walnut milk, flour, baking powder, garlic salt and eggs in a blender and puree until smooth. Stir in remaining ingredients, then pour over potatoes.  Bake immediately or cover and refrigerate overnight.  Remove from refrigerator and remove cover. Let stand for 30 minutes. Bake for 1 hour or until eggs are puffed, golden brown and cooked through, tenting with foil towards the end of cooking if the top browns too quickly. Makes 16 servings.

Recipe tip: Season potatoes with a Mexican seasoning blend for an extra hit of flavor.