You'll Never Have Left-Overs Breakfast Casserole

Submitted by: Amber Moeller

Makes: 6-12 servings

  • 1 lb. bacon, sliced
  • 1 med. sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 c. frozen shredded hashbrown potatoes, thawed
  • 2 c. (8 oz) shredded cheddar
  • 1-1/2 c. (12 oz) small-curd cottage cheese
  • 1-1/4 c. shredded mozzerella cheese

In a 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 9x13-in. baking dish.

Bake, uncovered, at 350ºF for 35-40 minutes or until set and bubbly. Let stand for a few minutes before serving.

Note: You may also use ham, sausage, or another meat of your choice.

"This makes the best dish to serve when you are having guests! The recipe is very simple, yet tasty; flexible; and easy to stretch."


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