Hearty Amish Breakfast Casserole Recipe

Ingredients

Meat and Vegetables

• 1 pound bacon
• 1 ½ cups diced onion (about 1 large onion)
• 2 teaspoons minced garlic (about 2 cloves)

Egg and Cheese Mixture

• 6 large eggs, beaten
• 3 cups shredded hash browns
• 2 cups shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 1 ½ cup small curd cottage cheese
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch or 3-quart baking dish with nonstick pan spray and set it aside.
2. Dice the bacon into pieces and cook in a large skillet over medium-high heat until most of the bacon is crisp and browned.
3. Add diced onion to the skillet with the bacon and cook for 2-3 minutes until the onions begin to turn translucent. Add the minced garlic and cook for an additional minute. Use a slotted spoon to transfer the bacon, onion, and garlic mixture to a paper towel-lined bowl to drain excess fat.
4. In a large bowl, combine the beaten eggs, shredded hash browns, shredded cheddar cheese, shredded Swiss cheese, small curd cottage cheese, salt, and black pepper. Stir the cooked bacon mixture into this mixture until evenly combined.
5. Pour the mixture into the prepared baking dish. Optionally, top with extra cheddar and Swiss cheese. Bake in the preheated oven for 50 minutes until the cheese is melted and a knife inserted in the center comes out clean.
6. Remove from the oven and let the casserole rest for 10 minutes to set before serving.

Notes

• Use small curd cottage cheese for the best texture; large curd may be too chunky.
• For a lower fat version, substitute turkey bacon and reduce cheese quantities slightly.
• Make sure to drain the bacon well to avoid excess grease in the casserole.
• The casserole can be assembled the night before and baked in the morning for convenience.
• Adding a pinch of smoked paprika or cayenne pepper can add a nice flavor twist if desired.