Amish Breakfast Casserole
My sister’s mother-in-law makes delicious meals with a gorgeous setup. This is one of my favorite breakfast recipes!
<span-key>½ lb</span-key><span-value>bacon</span-value><span-key>½ lb</span-key><span-value>breakfast sausage</span-value><span-key>1</span-key><span-value>small onion, finely diced</span-value><span-key>2</span-key><span-value>large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed</span-value><span-key>½ tsp</span-key><span-value>salt</span-value><span-key>½ tsp</span-key><span-value>black pepper</span-value><span-key>¼ tsp</span-key><span-value>garlic powder</span-value><span-key>1 tsp</span-key><span-value>hot sauce</span-value><span-key>1 ½ cups</span-key><span-value>cottage cheese</span-value><span-key>8 oz</span-key><span-value>sharp cheddar cheese, shredded and divided</span-value><span-key>8 oz</span-key><span-value>Swiss cheese, shredded and divided</span-value><span-key>6</span-key><span-value>eggs, slightly beaten</span-value>
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Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil and place the bacon on the tray, making sure the pieces don’t touch. Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 400℉/200℃ and let the bacon cook for about 18-22 minutes, or until it’s nice and crisp.
While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper-towel-lined plate. Sauté the diced onion in the same skillet. You could also sauté any other veggies you want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.).
When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into bite-size pieces.
In a large bowl combine shredded potatoes with salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese and all but 1/4-1/2 cup each of the cheddar and Swiss cheese (you’ll use this for the top).
Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top.
Stir in any sautéed veggies.
Stir in the 6 slightly beaten eggs.
Grease a 9 x 13 inch pan, or two smaller pans if you want one casserole to eat now and one to freeze later. Spread the mixture in the pan(s). Top with reserved cheese, bacon, and sausage.
At this point, if you are making this ahead, cover the casserole with foil and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can get to room temperature.
If you plan to make it and bake it at the same time, preheat the oven to 350℉/170℃.
Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set up in the middle (that is, a toothpick or fork comes out clean when stuck in the middle).
You can either remove the casserole from the oven at this time or turn on your broiler and broil the casserole for a few minutes to brown the cheese. Allow the casserole to cool for a few minutes, then cut into pieces and serve. </span-p>
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