Quick Description
This golden, cheesy breakfast casserole is packed with protein from eggs, Greek yogurt, cheese, and bacon. It slices like a quiche but eats like comfort food — perfect for meal prep, brunch, or busy mornings.
Servings & Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Total Time: ~55 minutes
Ingredients
- 3 cups frozen hash browns (thawed & squeezed dry)
- 8 large eggs
- ¾ cup plain Greek yogurt (high protein)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- ½ cup cooked bacon bits (or turkey bacon)
- ¼ cup chopped green onions or parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- Cooking spray or butter (for pan)
Optional Protein Boost
- ½ cup cottage cheese (blended smooth)
- Or ½ cup diced cooked chicken or turkey sausage
Step-by-Step Instructions
-
Preheat Oven
Preheat oven to 375°F (190°C). Grease a round or square baking dish. -
Prepare Hash Brown Base
Press hash browns into the bottom of the dish to form a crust. Sprinkle lightly with salt and pepper. -
Mix the Filling
In a bowl, whisk eggs, Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth. -
Assemble
Layer bacon and half the cheese over hash browns. Pour egg mixture evenly over the top. Sprinkle remaining cheese. -
Bake
Bake uncovered for 40–45 minutes, until golden, set in the center, and edges are crispy. -
Rest & Slice
Let rest 5–10 minutes before slicing for clean pieces.
Nutrition (Approx. Per Slice)
- Calories: ~290
- Protein: ~22–25g
- Carbs: ~18g
- Fat: ~14g
(High protein + filling + great for weight-loss meals)
Tips & Variations
- Low-Carb: Swap hash browns for shredded zucchini (squeeze dry)
- Extra Creamy: Add cottage cheese to egg mix
- Veggie Add-Ins: Spinach, bell peppers, mushrooms
- Spicy: Add jalapeños or chili flakes
Storage & Meal Prep
- Fridge: Up to 4 days
- Freezer: Slice and freeze up to 2 months
- Reheat: Microwave or air fryer
