Good Morning Breakfast Casserole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 1 cup shredded swiss cheese
- 6 oz. package dry hash brown potatoes (i used a 5.2 oz. betty crocker seasoned skillets hash brown mix
- 4 cups hot water
- 5 eggs, well-beaten
- 1/2 cup small-curd cottage cheese
- dash of ground black pepper
- a few dashes hot sauce
- 1/4 cup sliced green onion tops
- sprinkling of paprika
- 6 slices bacon cooked, drained, and chopped
- cooking oil spray for baking dish
- Carbohydrate 1.896575 g
- Cholesterol 30.025 mg
- Fat 14.213925 g
- Fiber 0.19875 g
- Protein 8.7116625 g
- Saturated Fat 6.18052125 g
- Serving Size 1 1 Serving (230g)
- Sodium 269.62 mg
- Sugar 1.697825 g
- Trans Fat 1.34427125 g
- Calories 171 calories
In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon. Cover with aluminum foil and refrigerate 8 hours, or overnight. Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set. Cut into wedges and serve. This casserole is delicious with a few orange slices on the side. I hope you enjoy it!
