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Breakfast Casserole

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Makes: 8 servings adjust
I get this casserole ready in the evening and bake it the next morning. It makes a big batch, so we reheat leftovers for breakfast for the rest of the week.



  • 1 pound Bacon, chopped
  • 12 Sweet Onion, chopped

Step 1

In large skillet, cook bacon and onion until bacon is crisp, drain.


  • 6 Eggs, lightly beaten
  • 12 ounces Cottage Cheese, 1 1/2 cups
  • 4 cups Frozen Hashbrowns, thawed
  • 2 cups Shredded Cheddar Cheese
  • 1 14 cups Swiss Cheese, shredded

Step 2

In a bowl, combine remaining ingredients; stir in bacon mixture. Transfer to greased 13x9 inch dish. Cover with plastic wrap and refrigerate overnight.

Step 3

Remove from refrigerator 15 minutes before baking. Heat oven to 350. Remove plastic wrap and bake 35 minutes or until set and bubbling. Let stand 5-10 minutes before cutting.
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