Amish Breakfast Casserole

1 lb sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 c frozen shredded hash brown potatoes, thawed
8 oz shredded cheddar cheese
12 oz 4% cottage cheese
1-1/4 c shredded Swiss cheese

1.  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.

2.  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


Notes:  Obviously, I used turkey bacon.  Of course, I used two onions.  I meant to put in some jalapeño pepper that I had, but I forgot.  Boo.  I put in some black pepper and cayenne pepper.  No salt, though, since turkey bacon has plenty of sodium.


This was really great, and I plan on making it again in a few weeks when Med Student comes to visit for a Top Chef marathon viewing (she's REALLY behind).  She's a vegetarian, so we're either going to make it completely meatless or throw some seitan in; we haven't decided.


Oh - and when it says "in a large bowl," it really means "pull out your largest mixing bowl, realise that bowl isn't big enough, pull out a bigger bowl, transfer everything, and then STILL spill things over the edge as you mix everything, vowing to use your roasting pot next time."  Good luck.