Monday, September 12, 2011

Bacon Breakfast Casserole

Note:    I love breakfast in the morning and at night too.     I like to bake this in the regular casserole pan, but I have also baked this in individual ramekins for ladies brunches as well.   Both worked well!

Bacon Breakfast Casserole

1 lb. bacon, diced
1/2 sweet onion, chopped
1/2 green pepper, diced
10 eggs, beaten
1-1/2 c. cream-style cottage cheese
4 c. frozen shredded hashbrowns, thawed
2 c. shredded Cheddar cheese
1-1/2 c. shredded Monterey Jack cheese, divided

In a large skillet over medium heat, cook bacon, onion and green pepper until bacon is crisp; drain and set aside. In a large bowl, combine remaining ingredients, reserving 1/4 cup of the Monterey Jack cheese. Stir bacon mixture into egg mixture. Transfer to a greased 13"x9" baking pan; sprinkle with reserved cheese. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until set and bubbly. Let stand 10 minutes before cutting. Makes 8 to 10 servings

1 comment:

The Japanese Redneck said...

I really luv breakfast too!

Sounds yummy.