Amish Breakfast Casserole
Bacon, sweet onion, shredded hash browns and eggs baked with cottage cheese, cheddar and Swiss in one 13x9-inch dish. Serves 12.
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Ingredients
- 1 pound bacon sliced, diced
- 1 medium sweet onion chopped
- 6 large eggs lightly beaten
- 4 cups frozen shredded hash brown potatoes thawed
- 2 cups cheddar cheese shredded
- 1 1/2 cups cottage cheese 4%
- 1 1/4 cups Swiss cheese shredded
Instructions
- Heat the oven to 350°F and grease a 13x9-inch baking dish.
- In a large skillet, cook the bacon and onion over medium heat until the bacon is crisp. Drain off the grease.
- In a large bowl, combine the eggs, hash browns, cheddar, cottage cheese and Swiss cheese. Stir in the bacon and onion.
- Spread the mixture evenly in the greased baking dish.
- Bake uncovered for 35 to 40 minutes, until a knife inserted in the center comes out clean and the center reaches 165°F.
- Let the casserole stand for 10 minutes before cutting so it can firm up.
Notes
No salt needed: the bacon and cheeses bring plenty. Thaw the hash browns in the refrigerator and blot them dry. To make ahead, assemble up to one day ahead, cover and refrigerate, then bake to 165°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 8gProtein: 18.7gFat: 18.4gSodium: 489mgFiber: 0.6gSugar: 1.5g