December 28, 2018

Breakfast Casserole

 8 to 16 ounces bacon, chopped
1 red bell pepper, chopped
 1/2 cup small diced onion
 8 large eggs, lightly beaten
 4-5 cups (20-24 ounces) shredded hash browns, frozen or thawed
 1 teaspoon salt (I use coarse kosher salt)
 1/4 teaspoon pepper
 3/4 cup cottage cheese
 3/4 cup sour cream
 1 cup (4 ounces) shredded cheddar cheese (preferably sharp)
 1 cup (4 ounces) shredded Swiss cheese
 Chopped green onions or chives, for garnish

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
  2. In a large skillet over medium heat, cook the bacon and onion until cooked through and crisp (for the bacon). Drain excess grease.
  3. In a large bowl, combine the eggs, bell pepper, hash browns, cottage cheese, sour cream, and cheese. Add the bacon and onions. Mix to combine.
  4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
  5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
  6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

From here