Hearty breakfast bake eaten during a visit to an Amish inn. When I asked for the recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to use breakfast sausage in place of bacon. From Beth Notaro: Kokomo, Indiana. Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002.
1 pound sliced bacon, diced
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) 4% cottage cheese
1 1/4 cups shredded Swiss cheese
How to Make It
• In a large skillet, cook bacon 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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Made this with 8 ounces of chopped ham instead of bacon and did not use onion. Also did not thaw hash browns and added extra egg. Had to use shredded Monterey Jack cause I couldn't get shredded Swiss. Added about quarter teaspoon black pepper. Baked at 375 for 45 minutes, and ran it screaming hot to church breakfast. Was not runny at all. The dish was scraped clean by my brethren. Easy recipe and delicious.