This breakfast casserole is something I have been making and taking to work for years. I usually double the recipe and make it in a 9 x 13 baking dish. It serves an army of hungry co-workers. Not this time, this time it was for my sister. My dear sister had a birthday a few weeks ago. She had to work a late shift, so we had a delicious brunch together before she left for work. I made a single recipe for Mom, dear sister and I. It was so delicious and very easy. You just throw all the ingredients together the night before and bake the next morning. It is cheesy and substantial. The potatoes make this casserole a nice and hearty breakfast. I also love that the onions and peppers come in the O'brien potatoes. There is so much flavor in that blend. The bacon doesn't hurt either. A casserole is such a great way to serve your eggs. We made a fruit salad of strawberries, cucumbers, orange juice/zest and mint as a side. Perfect brunch food for any celebration, including birthdays. I hope it will become a new favorite in your home.
Potato Breakfast Casserole
From Pots, Pans and Pioneers III
Makes 6 servings
Ingredients
6 oz. frozen hash brown potatoes(O'brien), with onion and peppers
1 qt hot water
5 eggs
1/2 cup cottage cheese
1 cup shredded Swiss cheese
1 green onion, chopped
1 tsp salt
1/8 tsp pepper
4 drops of hot sauce
6 slices bacon, cooked, drained and crumbled
Paprika
Directions
Cover hash browns with hot water; let stand 10 minutes. Drain well. Beat eggs; add potatoes and remaining ingredients, except bacon and paprika. Pour mixture into buttered 10 inch pie pan (I used a 8 x 8 pyrex dish); sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie pan, uncovered, in cold oven. Bake at 350 for 35 minutes or until potatoes are tender and eggs done (I had to cook another 20 minutes).
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