I'm a HUGE fan of casseroles! Especially breakfast casseroles! Especially when you make them ahead of time and they taste even yummier the next day! I've tried 1,234 breakfast casseroles in search of my favorite one and I finally found one that we love! I saw my friend, Emily Dehoff Henderson, post this recipe and I had to try it! It was an instant hit in our house! I like quick and easy on Christmas morning and this fits that profile. I'll put it all together the night before and then throw it in the oven when we get up! Enjoy!
*I prefer to use a roll of Bob Evans breakfast sausage instead of the bacon but the bacon is just as delish!!!*
Ingredients
1 pound sliced bacon, diced (or 1 roll of breakfast 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) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
1 pound sliced bacon, diced (or 1 roll of breakfast 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) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon(or sausage) and onion until bacon(or sausage) is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon(or sausage) mixture. Transfer to a greased 13-in. x 9-in. baking dish.
In a large skillet, cook bacon(or sausage) and onion until bacon(or sausage) is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon(or sausage) 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.
