Sunday, March 18, 2012
Amish Breakfast Casserole
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded Swiss cheese
In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 pan. Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.
Original recipe found here.
I made this on Mother's Day for brunch. David really enjoyed it saying he liked it better than the Farmer's Breakfast we sometimes do. I made it the night before and let it sit in the fridge over night. That worked well but you may need to add a couple minutes to the bake time.