Amish Breakfast Casserole--A Shared Recipe

A few weeks ago, one of my favorite blogs, My German Kitchen in the Rocky Mountains, had a give-away--Tasting Colorado~Favorite Recipes from the Centennial State by Michele Morris, and I won!  Now, anyone who knows me, knows my "obsessions" for cookbooks and even if I hadn't won this treasure, I would have definitely added it to my collection.

Colorado holds a very special place in our hearts; not only do we have cherished friends who live there, but Kelly went to graduate school at Colorado State University (in Fort Collins), met the love of her life and was married there in May 2006.  Great memories and this autographed cookbook adds to those.

This morning, I thought I'd try one of the recipes that I peaked my curiosity.  A breakfast casserole that would be perfect for Easter brunch (which is in 3 weeks!) or anytime company is coming. I made  a change, though, in substituting a "vegetarian" sausage for the pound of bacon that was called for, but it still was as my hubby said, "the best thing he's ever had:-))".

Amish Breakfast Casserole
1 pound sliced bacon, diced (or 1 pkg. veggie sausage!)
1 medium onion, diced
Preheat oven to 350F-degrees.  Spray a 13" x 9" glass baking dish with a cooking spray.  Heat a large skillet over medium heat and cook the bacon and onion together until bacon is crisp, drain fat.  [If you are using veggie sausage, you will need to add 3 T olive oil to your pan since there is no fat in this].

6 large eggs
4 cups frozen shredded hash brown potatoes
2 cups shredded mild cheddar cheese
1 pound (2 cups) small-curd cottage cheese
1 1/4 cups shredded Swiss cheese

In a large bowl mix the eggs and cottage cheese together.  Add the cheeses and hash brown potatoes and mix well.

 Finally, add the sausage/onion or bacon/onion mixture to this and fold together thoroughly.

Spread into the prepared glass baking dish.

Bake in the preheated oven for 40 to 50 minutes uncovered until the eggs are set and the edges are lightly browned.  Let stand about 10 minutes before serving.

I see no reason why this can't be made up, the night before, and baked in the morning for ease.  Cover mixture with plastic wrap and refrigerate.  

I served ours with some toast, but if I hadn't been thrown by the time change, I would do some fresh fruit and homemade popovers to go with this hearty breakfast entree.

I'm so thankful for being part of this blogging community and discovering what ingredients are "trademarked" where you live.  I'm looking forward to trying many more of these wonderful recipes and would recommend it wholeheartedly.  I know it will be a book I will cherish and give as gifts.  Thank you Kirsten for the gift and Michele for a beautiful book full of tempting recipes. Enjoy!