Prepping this vegetarian dish the night before makes breakfast time easy! Bake the next morning and set out assorted toppings.

Prep time: 20 minutes
Chill time: Overnight
Cook time: 1 hour 10 minutes
Servings: 16


  • 2 tablespoons butter or olive oil

  • 2 cups refrigerated shredded hash brown potatoes

  • 1 1/2 cups cottage cheese

  • 3/4 cup Mariani Unsweetened Walnutmilk

  • 1/2 cup flour

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons garlic salt

  • 12 eggs

  • 2 cups shredded sharp Cheddar cheese

  • 2 cups shredded Monterey Jack or Pepper Jack cheese

  • 1 (7-oz.) can diced green chiles

  • 1 medium red bell pepper, chopped

  • Fresh pico de gallo, diced avocado or guacamole, sliced green onions, sour cream, cilantro leaves, salsa (optional toppings)


  1. Preheat oven to 350F and spray a 13 X 9-inch baking dish with nonstick cooking spray or lightly butter. 

  2. Cook potatoes in butter or olive oil in a large nonstick skillet over medium-high heat until golden brown, stirring frequently. Spread potatoes in the bottom of the dish. 

  3. Place cottage cheese, Walnutmilk, flour, baking powder, garlic salt and eggs in a blender and puree until smooth. 

  4. Stir in remaining ingredients, then pour over potatoes. 

  5. Bake immediately or cover and refrigerate overnight.  

  6. Remove from refrigerator and remove cover. Let stand for 30 minutes. 

  7. Bake for 1 hour or until eggs are puffed, golden brown and cooked through, tenting with foil towards the end of cooking if the top browns too quickly.

Recipe Tip

  • Season potatoes with a Mexican seasoning blend for an extra hit of flavor.

Nutritional Analysis per serving:

Calories: 210, Fat: 13g, Saturated Fat: 6g, Trans Fat: 0g, MUFA: 1.63g, PUFA: .52g, Cholesterol: 190mg, Sodium: 510mg, Potassium: 140mg, Carbohydrates: 8g, Fiber: 1g, Sugar: 1g, Protein: 14g, Vitamin A: 15%, Vitamin C: 30%, Calcium: 30%, Iron: 6%

Heather Orr-Martinez