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Preheat and Prepare:
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Preheat your oven to 350°F (175°C).
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Grease a 9×13-inch baking dish and set it aside.
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Cook the Bacon and Onion:
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In a large skillet over medium-high heat, cook the diced bacon and chopped onion together, stirring occasionally, for about 10 minutes or until the bacon is crispy.
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Transfer the mixture to a plate lined with paper towels to drain the excess grease. Allow it to cool slightly.
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Combine the Ingredients:
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In a large mixing bowl, combine the slightly cooled bacon and onion mixture, beaten eggs, thawed hash browns, cheddar cheese, Swiss cheese, and cottage cheese.
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Mix gently until all ingredients are evenly incorporated.
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Pour the mixture into the prepared baking dish and spread it into an even layer.
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Bake for 45-50 minutes, or until the eggs are fully set, the top is golden brown, and the edges are bubbly.
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Rest and Serve:
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Remove the casserole from the oven and let it rest for 10 minutes before slicing. This allows the custard to set for cleaner slices.
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Serve warm and enjoy!
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Notes
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Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed.
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Variations: Substitute the bacon with cooked breakfast sausage or diced ham. For a little heat, add a pinch of red pepper flakes or a handful of chopped green chilies.
