Breakfast Casserole with Bacon

This is my absolute favorite breakfast casserole.  I am not an egg fan and most casseroles are dressed up baked eggs over toast.  Not this one.  Not even close.  There are eggs in here but the taste is not predominant.

It's bacon (Yum!), and potatoes loaded with three kinds of cheese.  You might think cottage cheese in a casserole is odd but don't knock it until you try it.   The cottage cheese melts like any other cheese.  If you are lucky you get an edge piece where the cheese has gotten crispy.  You can sub the bacon with breakfast sausage if you would like but be sure to try it with the bacon because the bacon really makes it fabulous.

I have make the dish the night before and refrigerated it uncooked overnight and it has turned out really well.      Just add a few minutes to the cooking time.  Also when I have leftovers I freeze individual portions wrapped in plastic wrap and in a freezer bag.  I can microwave them later for an individual breakfast.

Recipe adapted from allrecipes
Serves 12

1 pound sliced bacon,
1 medium sweet onion, chopped
7 eggs, lightly beaten
6 cups frozen shredded hash brown potatoes, thawed (1 package)
2 1/2 cups shredded Cheddar cheese
2 cups small curd cottage cheese
1 1/2 cups shredded Swiss cheese

Start by cooking your bacon.  I prefer to do it in the oven because I can cook the whole pan all at once.  When it is cool crumble bacon and set aside.  Pour about a table spoon of bacon grease into a fry pan and cook your chopped onion in it until translucent.   

When onion is done cooking combine all ingredients including bacon into a large bowl.  Mix well and pour into a 9X13 pan  pressing down with the back of a spoon to fit.  Bake in 350 oven for 30-40  minutes.  Let stand a few minutes before serving.