Amish Breakfast Casserole
Hearty breakfast bake eaten during a visit to an Amish inn. When I asked for the recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to use breakfast sausage in place of bacon. From Beth Notaro: Kokomo, Indiana. Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 cups (8 ounces) shredded cheddar cheese
- 1 pound sliced bacon diced
- 4 cups frozen shredded hash brown potatoes thawed
- 1 medium pound sweet onion chopped
- 6 pound eggs lightly beaten
- 1 1/2 cups (12 ounces) 4% cottage cheese
- 1 1/4 cups shredded swiss cheese
- Carbohydrate 2.735556428 g
- Cholesterol 997.701430183333 mg
- Fat 43.3908744096667 g
- Fiber 0 g
- Protein 36.6185613163333 g
- Saturated Fat 15.1402849426583 g
- Serving Size 1 1 serving (278g)
- Sodium 658.783362508333 mg
- Sugar 2.735556428 g
- Trans Fat 5.90187132846667 g
- Calories 550 calories
<p>• 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.</p> <p>• 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.</p>
