bacon.co.ukBetty's Bacon, Egg, and Cheese Breakfast Casserole Recipe
In this video, Betty demonstrates how to make her fabulous Bacon, Eggs, and Cheese Breakfast Casserole. You can start this the night before, and put it in the oven for a tasty and terrific start to your day!
Ingredients:
4 cups hot water
5.2 oz. package dried hash brown potatoes
5 eggs, well beaten
1 cup shredded Swiss cheese (You may substitute a different kind of cheese, if you like.)
½ cup cottage cheese
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon hot sauce
1 green onion, chopped
6 slices of bacon, cooked, drained, and crumbled
paprika (for sprinkling the top)
cooking oil spray
In a large bowl, place the entire 5.2 oz. hash brown mixture. Pour 4 cups hot water over the hash browns, and let stand for 10 minutes. Drain, and pat off any extra moisture with a paper towel. In a large bowl, combine 5 well-beaten eggs, 1 cup shredded Swiss cheese, ½ cup cottage cheese, 1 teaspoon salt, 1/8 teaspoon ground black pepper, 1/8 teaspoon hot sauce, and 1 chopped green onion. Add drained hash browns, and mix thoroughly. Pour mixture into a deep-dish pie plate that has been sprayed with cooking oil spray. Sprinkle with crumbs from 6 slices of cooked bacon and a dash of paprika. Cover with plastic wrap or aluminum foil and refrigerate at least 3 hours (or overnight). Bake, uncovered, at 350 degrees for about 30 minutes, or until mixture is set. (You can check for doneness by inserting a clean knife in the center, and it should come out clean.) Cut into wedges, and serve immediately. This breakfast goes well with cherry tomato halves or sliced tomatoes. I also served mine with freshly made hot cocoa. Delish!
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