Want to whip up a warm & hearty breakfast or brunch this Sunday?
Try this recipe from our brand new book, Sunday Dinner at Grandma's!
Shared by Barb Bargdill, a longtime member of the Gooseberry Patch family, it's sure to warm up anyone on a cold January day. Barb writes, "I liked to make this hearty dish when my boys came home from college for the holidays. My mom, their grandmother, used to make it when my brothers, sisters and I came home to visit too, so I got the recipe from her and carried on the tradition."
Amish Breakfast Casserole
1 lb. bacon, diced
1 sweet onion, chopped
1 green pepper, diced
10 eggs, beaten
1-1/2 c. cream-style cottage
4 c. frozen shredded hashbrowns,
2 c. shredded Cheddar cheese
1-1/2 c. shredded Monterey Jack
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.
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