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Christine

Mom’s Breakfast Casserole

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Ingredients Method

Ingredients
  

  • 2 1/2 c. boiled grated potatoes (or use frozen, shredded hashbrowns like I did)
  • 1 tsp. salt
  • 1 tsp. dried mustard
  • 2 c. grated cheddar cheese
  • 1 c. cottage cheese
  • 3 green onions finely diced
  • 9 large eggs beaten
  • 4 drops of your favorite hot sauce
  • 1 lb. bacon cooked and crumbled (reserve about 1/2 cup for the topping)
  • 1/4 c. evaporated milk
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper

Method
 

  1. Add potatoes, salt, mustard, cheddar, cottage cheese, green onions, beaten eggs, hot sauce, bacon pieces, evaporated milk, garlic powder, and pepper to a large bowl and stir well to combine.
  2. Pour and spread into a greased 9x13" baking dish, cover with foil, and place in the refrigerator over night or for at least 5 or 6 hours.
  3. Preheat oven to 350 degrees Fahrenheit, remove cover, and bake for approximately 40 minutes, or until eggs are cooked. Sprinkle with reserve bacon for the last five minutes' cooking time.