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Breakfast Casserole: Amish

Source: Taste of Home

Ingredients

  • 1 pkg. center-cut thick bacon, diced
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 c. frozen shredded hash brown potatoes, thawed
  • 1-1/2 c. low-fat cottage cheese
  • 2 c. low-fat shredded cheddar cheese (sharp or mild)
  • 1-1/4 c. shredded Swiss cheese
  • pinch of red pepper flakes, optional

Optional

  • 1 small zucchini, diced
  • 1 c. chopped broccoli, semi cooked
  • 1/2 c. sliced carrots, sliced thin or diced small
  • other veggies (assorted peppers) of your choice

Instructions

In a large skillet, cook bacon until crisp, remove with a slotted spoon to a paper towel lined bowl or plate.

Drain bacon grease, except for about 2 tablespoons; add onion cook until tender.

In a large bowl, combine eggs, hash browns, cheeses, cottage cheese and veggies if desired; stir in bacon and onions. Add red pepper flakes, if desired.

Transfer to a greased 13-in. x 9-in. baking dish.

Bake uncovered at 350 degrees (325 degrees for glass dish) for 50-55 minutes, or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before cutting. Serves 12.

NOTE: If preferred, try Canadian bacon, ham, breakfast sausages or turkey bacon instead of regular bacon.