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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Breakfast Egg Bake Casserole Recipe

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This recipe for Breakfast Egg Bake Casserole is from Grandma Joyce's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound sliced bacon, diced
1 pound of breakfast sausage, browned and drained
1 sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten

2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Options to add: 1/2 Cup green bell pepper, mushrooms, ham, tomatoes, etc.
Directions:
Directions:

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Repeat browning sausage.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x13-inch baking dish. Drain. Transfer bacon, sausage and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 50-60 min. If refridgerated 1hr-1hr 15 min minutes. Let stand 10 minutes before cutting and serving.

This can be assembled the day before and refrigerated. It will take longer to bake when it has been refrigerated.
Number Of Servings:
Number Of Servings:
12-15

 

 

 

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