Amish Breakfast Casserole
Ingredients
4 Cups (32oz) Shredded Hash (thawed)
10 Large Eggs or 12 Farm Fresh Eggs
1 Pound Bacon (may substitute for sausage or ham)
1 Small Yellow Onion
½ Green Bell Pepper
½ Red Bell Pepper
2 ½ Cups Shredded Little Brown Cow Cheddar Cheese
1 ¼ Cup Shredded Swiss Cheese
1 Cup (4%) Cottage Cheese
¾ Cup Milk
Loving Pinch (½ tsp) Italian Seasoning
Salt & Pepper to taste
Directions
Preheat oven to 350°
In a large skillet, cook bacon until crisp. Remove and drain grease, but leave the flavor scrapings at the bottom.
Chop and saute onion in pan over medium heat 3-4 minutes until fully warmed and coated.
In a large bowl combine eggs, peppers, milk, cheese, onion, and Italian seasoning. (May reserve some shredded cheese for topping if preferred).
Once bacon has cooled, chop into small pieces and add to egg mixture.
Slowly fold in shredded hash browns to the egg mixture.
Transfer to a greased 9x13 pan.
Bake uncovered for 40-50 minutes, until a toothpick is inserted in the center and comes out clean.
Let stand for 10 minutes before cutting and serving.
