1 pound sliced bacon, diced
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 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.
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.
January has been comfort food for us, with me being sick so much. This past month, we have been in the mood for breakfast bakes, creamy casseroles and classic chicken dishes. Guaranteed, these hearty recipes will remain favorites all winter long. Keep you warm all day long.
you can replace the bacon with breakfast sausage too, makes a good variety.
I have made this for a Bible Study Brunch and was a huge success. The potatoes are a welcomed change from bread and the cottage cheese makes it oh so creamy. Wouldn't change a thing and will definately make again. Hope you enjoy your breakfast...