Ingredients
1 pound ground beef
1 medium onion, chopped
2 cups fresh spinach, chopped
3 cups shredded hashbrowns
1 cup cottage cheese
2 cups shredded cheddar cheese, divided
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
2 cups fresh spinach, chopped
3 cups shredded hashbrowns
1 cup cottage cheese
2 cups shredded cheddar cheese, divided
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
In a large bowl, combine the cooked beef mixture, shredded hashbrowns, cottage cheese, and 1 1/2 cups of the shredded cheddar cheese.
In another bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the beef mixture and stir until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
Let the casserole cool slightly before serving.
Variations & Tips
For a vegetarian version, you can substitute the ground beef with sautéed mushrooms or a plant-based meat alternative. If you prefer a bit of spice, add some chopped jalapeños or a pinch of cayenne pepper to the egg mixture. You can also experiment with different cheeses, such as Swiss or Monterey Jack, for a unique flavor profile. For a gluten-free option, ensure that your hashbrowns are certified gluten-free.
