Loaded Hashbrown and Cottage Cheese Egg Casserole
Crispy hashbrowns layered with eggs, creamy cottage cheese, bell pepper, and melted cheddar cheese. A golden, high-protein bake perfect for weekday morning prep.
Prep
10 min
Cook
40 min
Total
60 min
Makes
1 serving
Created together. Shared with you.
Made by Cortney + Lila
Cortney created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
40 min
Total
60 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 375°F (190°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 375°F (190°C)
- 01
Preheat your oven to 375°F (190°C)
Preheat your oven to 375°F (190°C). Lightly oil or grease an 8x8 inch (20x20 cm) baking dish.
Tap card to mark done - 02
Heat 1 tsp olive oil
In a medium skillet over medium heat, heat 1 tsp olive oil. Add diced red bell pepper and cook for 3 to 4 minutes until slightly softened.
Look for: slightly softened
Tap card to mark done - 03
Whisk together the eggs
In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until uniform.
Look for: uniform
Tap card to mark done - 04
Spread frozen hashbrowns and cooked red bell…
Spread frozen hashbrowns and cooked red bell pepper evenly along the bottom of the prepared baking dish.
Tap card to mark done - 05
Pour the egg and cottage cheese mixture…
Pour the egg and cottage cheese mixture over the hashbrowns, making sure it coats the ingredients evenly.
Tap card to mark done - 06
Top evenly with shredded cheddar cheese
Top evenly with shredded cheddar cheese.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Bake at 375°F (190°C) for 35 to…
Bake at 375°F (190°C) for 35 to 40 minutes, or until the center is set (not wiggly) and the top is lightly golden brown.
Look for: the center is set (not wiggly) and the top is lightly golden brown
Tap card to mark done - 08
Allow to cool in the dish for…
Allow to cool in the dish for 10 minutes before slicing into serving portions.
Allow: 10 minutes
Tap card to mark done - 09
Store leftover portions in airtight containers in…
Store leftover portions in airtight containers in the refrigerator for up to 4 days.
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