Martha’s Breakfast Casserole

Martha has been a second mom to my husband growing up. He loves her and her cooking so when I was searching for a breakfast casserole recipe he said he wanted one just like Martha’s. We eat this every Christmas morning along with these cinnamon rolls.

breakfast casserole sausage bacon eggs

Martha’s Breakfast Casserole

Ingredients

  • 1 (4 ounce) can chopped green chilis
  • 1 large bag of shredded hashbrowns ( I use just shy of 32 oz bag), thawed enough to stir
  • 1 Tablespoon dried onion
  • 1 medium container (16 ounces) cottage cheese
  • 2 cups grated chedder cheese
  • 2 cups cubed ham or cooked sausage (pick you favorite, we like sausage)
  • 12 eggs

Instructions

  1. Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan.
  2. Beat eggs and pour over the mixture. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serves 16.
  3. *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.
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Comments

  1. what a great idea! This would be perfect to take to a brunch :D

  2. This looks yummy! What size pan do you cook it in?

  3. @Danielle,
    In a 9×13 pan. It makes a ton!
    Christy

  4. Do you cook the hash browns first?

  5. Do you cook the hash browns first?

  6. @jana&widmar,
    Nope. No need to cook the hashbrowns. Just throw it all together and then cook it!
    Christy

  7. I used ground beef and real bacon pieces for the meat. I also melted cheese on top at 6 minutes before done, then sprinkled bacon pieces on top. I cook twice a year since my husband is the cook of our home. This was a winner for me! My family had seconds!

  8. Oh wow!! Our Bible study ladies take turns bringing a dish to share each week and I take a similar breakfast casserole to share when it’s my turn. The slight difference is I add a small jar of pimentos. I did it originally to add some color, now I add it for the extra flavor.

    Your addition of cottage cheese intrigues me. Will add it next time around. Can’t wait!! Thanks for the inspiration! Pinning this recipe and will blog about it later when I try it. Of course, linking back to you.

    Thanks again!

  9. Probably a silly question, but can you just refrigerate it overnight? With the raw eggs? (My hashbrowns are still frozen). So if I put it in the fridge overnight, cook tomorrow for how long? Covered or not?

  10. Do you throw out the hash browns first?

  11. This is so good! I made it for our large family today and have leftovers for another breakfast! I have tried MANY of these at MOPS meetings an church brunches. I am partial to the ones with more flavor, like this one, and I like the hashbrowns too. We used sausage as well. Thanks again for another great recipe! We had creamy chicken enchiladas last night with black beans and Cilantro Lime Rice. And, Barbacoa tomorrow!

  12. This looks so yummy! My husband loves breakfasts like this so I’m planning to make it for him for Father’s Day. We have a small family though, so I was wondering if you’ve ever tried freezing a portion of it after it’s been cooked?

  13. What can u substitute for the cottage cheese? I’m not a big fan of it…

    • Christy {The Girl Who Ate Everything} says:

      Gina,
      I HATE cottage cheese too but you cannot even tell it’s in it, I swear. Once it cooks, it’s non-existent.

  14. Would ricotta work? Or sour cream?

  15. This is probably a silly question but under instructions #2, it says to mix well. You mix the eggs well in with the other mixture already in the baking dish? Or you mix the eggs well?

    • Christy {The Girl Who Ate Everything} says:

      Sorry. I got the instructions from Martha. I always just pour the eggs on top and don’t mix anything. Sorry for the confusion.

  16. why can’t this recipe be printed?