Every once in a while I like to change things up and make a breakfast casserole for Sunday morning. Because I’m going out of town on a Girl Power trip this week, I made this and froze the leftovers. Jimmy can feel the love from me, while I’m enjoying myself on the beach, with the ultimate in comfort food made just for him.
If we’re having a potluck at work, I’ll sometimes take this for breakfast, knowing we’ll have tons of food for lunch. It’s versatile, you can use bacon or sausage, and you can make much of it ahead of time. It’s all cheesy goodness and everything else that’s yummy about breakfast. Plus it’s simple to make.
If I’m making it the day before, I’ll cook the sausage and mix everything else together but the eggs.
Amish Breakfast Casserole
- 1 pound sliced bacon, diced (or 1 lb. cooked sausage)
- 1 medium sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 cups (12 ounces) 2% small curd cottage cheese
- 1-1/4 cups shredded Swiss cheese
- In a large skillet, cook bacon (or sausage) and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.