Do you know what I love about a breakfast casserole? It’s everything you need brought together in a single baking dish. When they’re done right, they’re delicious, they’re full of the best parts of breakfast, and they have plenty of protein to boot. As far as I’m concerned, it’s the easiest way to start your day right and that’s exactly why I was so excited to come across this old recipe card.

This card came to me through the Recipe Tin Project, which is a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s, though some are older. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards.

This card is of the index variety, with no extra adornments or illustrations. It’s written out in blue ink in a reasonably tidy cursive with dog-eared corners and a single smudge. My favorite part is the underlined ‘good’ in the top corner, as if someone wanted to remind themselves to make this one again down the road.

The ingredients called for are: dehydrated hash browns, eggs, cottage cheese, jack cheese (or Swiss), green onions, bacon, paprika, and some Tabasco. Like I said, all the best breakfast things combined, and the cottage cheese adds an extra bit of protein (and acts as a nice binder.)

I couldn’t find dehydrated hash browns at my grocery store, so I used regular hash browns, and I don’t think it affected the outcome. Basically all you need to do here is combine your ingredients, stir them together, and bake them for a half-hour.

I loved this recipe! I can see using this for weekly meal prep or even taking it and using it as a breakfast burrito filling. What would I change? Well, I’d probably stir some (or most) of the bacon into the rest of the ingredients and save some of the cheese for the top instead. There are a million and one ways you could change this up, but as it stands it’s totally solid the way it is.