Amish Breakfast Casserole

I've learned that when you saute bacon and onion together it solves the world's problems.

It happened again here with this breakfast casserole.

So far this week we've had one weeknight where we were actually home for the WHOLE evening. Which means I had time to cook an actual meal.  You know, one that requires baking time in the oven.  Heard of it?

It had been awhile since I did.  We've been surviving on pre-made dinners such as tacos {where I prepped all the ingredients earlier in the day},  quick grilled sandwiches on the panini press and these delicious Iowa Maid-Rites that can simmer the day away in the crock pot.

Baseball practices are fun, the kids LOVE it, but it can take your once planned dinners to a crazy, un-planned level.

I've made approximately 1,589 breakfast egg dishes in my lifetime.  I am not exaggerating. We eat one at least once a month, whether it breakfast or dinner.  We don't care.  They are easy to prep ahead and throw in the oven later.

Recently I had Fox Chapel Publishing send me this brand new Amish Community Cookbook. As a native Iowan we are used to many Amish communities surrounding the small town country side.  We are also used to their fabulous cooking and baking.

I try and make a trip once a summer to a semi-local Amish community and stock up on their bulk baking ingredients.  They are super duper cheap and last forever.  And let's be honest, I often buy some of their decedant baked goods.  I cannot resist.

Flipping through this cookbook I found a dish that spoke to me.  Bacon and onion sauteed together? A very unique ingredient that I would have never guessed be put in an egg casserole?  Lots of cheese?  

I prepped this in the morning while the kids were at school, baked these muffins for a simple side and crossed my fingers it would all be devoured at dinner.

It was not only devoured I'm pretty sure the baking dish was scraped and licked clean. Every single person in my family, including the one who often turns up his or her nose when I announce eggs for dinner took seconds.

The creaminess of these eggs is unbelievable.  And the flavor?  I didn't even have to add salt people. No salt.  Unheard of, right?

Do me a favor and promptly erase all other egg dishes from your memory and recipe files. This one will replace them.

I promise!

I continue to have friends and followers makes this and reply back with statements such as "awesome!" or "the only breakfast casserole I'll make from now on!" or "wished I would have tried this years ago!".

You get the picture.  

Amish Breakfast Casserole

Yield: 12

Author: Ally

prep time: 15 Mcook time: 35 Mtotal time: 50 M

The only breakfast casserole I keep coming back too. It has a secret ingredient and always gets rave reviews!

ingredients:

• 1 lb. bacon, chopped and fried crisp
• 1 medium onion, finely chopped
• 6 eggs
• 4 c. frozen shredded hash browns
• 2 c. shredded cheddar cheese
• 1 1/2 c. small curd cottage cheese

instructions:

How to cook Amish Breakfast Casserole

1. In a large skillet cook the diced bacon and onion until bacon is crisp. Drain on a paper towel lined plate and set aside.
2. In a large bowl whisk the eggs. Add in the hash browns, half of the shredded cheese and cottage cheese. Fold in 3/4 of the bacon/onion mixture.
3. Transfer mixture to a greased 9x13 baking dish and sprinkle with remaining bacon/onion/cheese mixture. 
4. Bake uncovered at 350 degrees for 35 minutes. Remove from the oven and let set for 10 minutes before serving.

Calories
532.08

Fat (grams)
36.69

Sat. Fat (grams)
11.46

Carbs (grams)
26.59

Fiber (grams)
2.22

Net carbs
24.36

Sugar (grams)
2.22

Protein (grams)
24.22

Sodium (milligrams)
1278.22

Cholesterol (grams)
153.37

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