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.  

Dumpling Soup

When Hyrum sees bacon out as I'm preparing dinner he always asks "Are we having good soup for dinner?"
 Apparently, every single other soup I make does not fall into the "good" category. Though there are plenty of other "good soups" that I make for dinner this is the only one that my kids seem to look forward to.  But really anything with bacon is good.

The first time I made this soup I thought there would be too much dumpling so I didn't add all of the dough.  Of course while eating the soup we all wanted more dumplings so don't skimp on the dumplings!

Adapted from Allrecipes

Dumpling Soup

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 egg
3/4 cup water, or as needed

5-6 medium potatoes - peeled and cubed
salt and pepper to taste
8 cups chicken broth
2 tablespoons butter or margarine
6 ounces sliced bacon, diced
1 large onion, chopped

1 cup cooked diced chicken (optional)

Start by making the dumpling dough.  Mix the flour, baking powder, and salt in a medium mixing bowl.  Crack egg into a measuring cup and add oil and water to fill up to one cup.  Stir well with a fork.  Gradually stir liquid into flour mixture until it forms a loose dough.  Set aside.

Place potatoes in a large pot with the broth, and bring to a boil. Cook for 10 minutes, or until potatoes are tender.

While the potatoes are cooking melt butter in a large skillet.  Cook onion and bacon over med heat until onions are golden and bacon is slightly crispy.  I prefer NOT to use a non stick pan.  I like being able to scrape up the browned bits into the soup for extra yummyness.

When the potatoes are done cooking pinch off dough about the size of a quarter into the soup.  Add bacon and onions to the soup.  Then ladle some of the broth into the bacon pan to deglaze and add all that yummyness back into the soup.  Add optional chicken.  Turn off the soup, and let stand for a few minutes before serving.

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