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In a 9x13 baking dish, spread out an even layer of hash brown patties and toast in the oven at 400ºF for 15-20 minutes or until golden brown. Remove from the oven and season with salt.
Crack 12 eggs and add two cups of cottage cheese in a blender or large measuring cup. Blend together until smooth.
Season with salt and pepper. Next, add your mix-ins.
Mix together the blended egg and cottage cheese with your mix-ins and pour into the 9x13 pan, covering the hash brown patties.
Bake at 300ºF for 20-30 minutes or until the eggs are set in the center and don’t jiggle.
Remove the pan from the oven and allow to cool completely before slicing.
Cut the casserole into 9 rectangles and individually wrap each slice in parchment paper.
Place the wrapped breakfast squares in a freezer bag and freeze them.
When ready to eat, microwave a slice for 2-3 minutes (flipping halfway) still in the parchment paper wrap.