Amish Egg Bake
I love egg bakes or egg casseroles!
(I think I said that in another egg bake post!)
Egg bakes are so easy to serve whether you have a big or small group for brunch at holiday time or anytime!
Easter is a good time to get your egg bake recipes together and this is a great one!
The Amish Egg Bake is refrigerated overnight so it is ready to place in the oven in the morning. I really like is that it has no bread in it so it is gluten-free! Also, you don’t feel like you’re overdosing on carbs if you serve muffins, rolls or scones with it.
Your kids will like this one, too! (my grandchildren liked it) Just don’t tell them there is cottage cheese in there!
1 pound sliced bacon (diced, ham (diced) or sausage ( I’ve used Jimmy Dean’s)
1 medium sweet onion, chopped
6 eggs, lightly beaten
30 oz. bag of frozen shredded hash brown potatoes, thawed
2 cups (8 oz. ) shredded cheddar cheese
1-1/2 cups (12 oz.) cottage cheese
1-1/4 cups shredded Swiss cheese
1 teaspoon salt
1/2 teaspoon pepper
Optional items: red or green peppers, roasted red peppers, mushrooms (sauté with onions) or sun-dried tomatoes
In a large skillet, cook bacon or sausage and onion until done, drain. (I used turkey ham so just sautéed the onions separately and added the turkey ham) In a bowl, combine the remaining ingredients; stir meat mixture of choice into the potato, cheese, and eggs. Transfer to a greased 9×13 pan and refrigerate overnight.
Bake, uncovered, at 350 degrees for 40-45 minutes or until set and bubbly.
Let stand for 10 minutes before cutting.
Hope you enjoy it!
Are you having a brunch this Easter?
Have a blessed Easter!
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