Saturday, May 21, 2011


There are SO many recipes for breakfast casserole floating around on the internet and in cook books. You'll find them as breakfast casserole, quiche, strata, etc... Some of them are made with meat, eggs, cheese & bread cubes.... some with veggies.... this one was made with bacon, eggs, cheese & hash browns, which made it seem like a pretty hearty one dish breakfast. So I opted for this one for our soul winner's prayer breakfast this morning. Then I set out the toaster and a loaf of whole wheat bread, so they could make a piece of hot, buttered toast with it, if they wanted to. It must have been a winner, because the pan was empty at the end! That's always a good sign!

My co-hostess, Brenda Bell, made a Mexican Breakfast Casserole & that one had corn tortillas in it. She served it with Salsa. If she'll give me the recipe for it, I'll add that one too. She also made a delicious, " "cinnamony" bread pudding as a treat! Didn't get a pic of it, but got a few nibbles and it was YUMMY! Special THANK YOU to Miss Brenda for her good help this morning! (Should have snapped her pic! I'll do it next week.)


1 lb slice bacon, diced (I use scissors - makes it quick)
1 medium onion, chopped
6 eggs, lightly beaten
4 cups frozen, shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp. Drain. In a bowl, combine the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 baking pan. Bake uncovered at 350 for 30 - 35 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

1 comment:

Anonymous said...

It's must be sign from above that I discovered this recipe post. Love this sort of food and will try this soon. Praise to ye!