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Amish Breakfast Casserole Recipe

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This recipe for Amish Breakfast Casserole, by , is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Doctor (Music Teacher)

Category:
Category:

Ingredients:  
Ingredients:  
1 pound of bacon- baked in the oven fully cooked
1 pounds of sausage links cut then browned (I used Jones because its nitrate free)
1 30 oz. package of Ore-Ida hash browns (thaw a bit before mixing)
10 eggs
2 cups of sharp cheddar cheese for inside
1 cups of cottage cheese
1 cup of sharp cheddar cheese for the top
Sprinkling of Parmesean cheese over the top of the cheddar (optional)
10 eggs
1 generous teaspoon of hot sauce - I used Cholula
I used my favorite seasoning salt in the eggs as well as in the potatoes before mixing
I also shook pepper in the eggs and in the potatoes before mixing
1 cups of chopped sweet onion (I sauted in coconut oil before adding to the mixture)

Directions:
Directions:
Big bowl- put in the potatoes, sauted onions, sausage, bacon, cottage cheese, 2 cups of cheddar, salt & pepper. Mix well.

Little bowl eggs, hot sauce, salt & pepper, beat well.

Pour the egg mixture into the big bowl and mix thoroughly, so egg mixture gets to soak into the potatoes.

Transfer to 9x13 greased glass pan. Spread the cheddar, sprinkle the Parmesean

Refrigerate overnight. Take casserole out of refrigerator hour before putting into a cold oven. Cook at 350 degrees for 55 minutes. Take out and let it set up on the counter as it cools.

Personal Notes:
Personal Notes:
Serves 12 healthy servings.

 

 

 

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