Friday, January 29, 2010
Amish Breakfast Casserole
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 cup small curd cottage cheese
1 cup shredded Swiss cheese (I like to use grated hot pepper Monterrey Jack cheese instead)
• In a large heavy skillet, cook bacon until bacon is crisp and drain; sauté the onion. In a large bowl, combine the remaining ingredients; stir in bacon and onion.
•Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
•Bake uncovered at 350 degrees F for 35-40 minutes or until set and bubbly. Let it rest for a few minutes before cutting.
This old recipe has been passed among friends. You can use sausage instead of bacon. Add some sauté mushrooms or roasted peppers or sundried tomatoes – Artichokes is my favorite secret ingredient. Use your favorite cheese instead of Swiss cheese or whatever kind of cheese you may have available. Don’t be afraid to experiment. This is a good dish to take to Sunday school or any brunch you want to get a compliment.