Amish Breakfast Casserole - Serves 6 to 8

From: Tasting Colorado by Michele Morris, taken from Eastholme In The Rockies B&B (Cascade, CO)

This is an easy one to prepare the night before. Refrigerate after Step #4 overnight, then the next morning pull it out for 1 hr before popping it into the oven.

Equipment
9"x13"x2" glass baking dish
Skillet
Oven
Large bowl

Ingredients

• 1/2 lb to 1 lb sliced bacon (sliced ham is fine too), diced
• 1 medium sweet onion, diced
• 6 eggs, lightly beaten
• 4 cups frozen shredded hashbrowns
• 2 c shredded mild cheddar
• 1 1/4 c shredded Swiss
• 1 lb small-curd cottage cheese

Directions

1. Preheat oven to 350F.  Spray a 9x13x2" glass baking dish with cooking spray.
2. Heat a large skillet over medium-high.  Cook the bacon and the onion together until bacon is crips; drain fat.
3. Combine the eggs, hashbrowns, cheddar, Swiss, and cottage cheeses in a large bowl
4. Add the bacon mixture to the bowl and stir until well mixed.
5. Transfer to the baking dish and bake, uncovered, until eggs are set and edges are lightly browned, approx. 40 minutes.
6. Let stand 10 minutes before serving.