This recipe is perfect for those lazy weekend mornings when you want to get in a little extra sleep but still wake up to a delicious home-cooked breakfast. It’s also great for special occasions like holiday brunches or family gatherings where it’s sure to be a crowd pleaser.
Ingredients:
- 1 (1lb) package bacon, diced
- 1 sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen Southern-style hash browns, thawed
- 2 cups grated cheddar cheese
- 1 ½ cups small curdled cottage cheese
- 1/4 cup grated Swiss cheese
- 1 cup chopped green peppers (optional)
- 1 (4oz) tin chopped green chillies (optional)
Method of preparation:
Preheat the oven to 350 degrees F (175 degrees C).
Cook the bacon and onion in a skillet over medium heat until the bacon is crisp, about 10 to 15 minutes. Drain the fat, reserving some drippings.
Grease a 9×13 inch baking dish with the reserved bacon drippings.
Combine the cooked bacon and onion with the eggs, hash brown potatoes, cheddar cheese, cottage cheese, Swiss cheese, peppers and green chiles in the prepared baking dish; stir to combine.
Bake in the preheated oven until the eggs are set and firm, about 35 to 40 minutes.
Allow the casserole to cool for 10 minutes before slicing to serve.
