Amish Breakfast Casserole

1 pound bacon -- diced
1 medium onion -- diced
6 large eggs -- lightly beaten
4 cups frozen shredded hash browns -- thawed
2 cups shredded cheddar cheese
1 1/2 cups cottage cheese
1 1/4 shredded Swiss cheese


In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Cheddar-Egg Casserole

6 Cups Cubed Cooked Ham
4 Cups Shredded Cheddar Cheese
8 Cups French Bread Cubes
3 Tablespoons Butter -- melted
1/2 Cup All-purpose Flour
1 Teaspoon Dry Mustard
8 Large Eggs
4 Cups Milk

Layer ham, cheese and bread cubes in a lightly greased 9 X 13" baking dish. Combine flour and mustard and sprinkle over top. Whisk together eggs, butter and milk; pour over casserole. Cover and refrigerate over night. Remove from refrigerator; let stand at room temperature 15 minutes. Bake, uncovered at 350° for 50 - 55 minutes or until set.

Sausage Egg Bake

8 slices white bread -- crust removed & cubed
1 1/2 pounds sausage -- fried and drained
3/4 pound cheddar cheese -- shredded
4 large eggs -- beaten
1 teaspoon dry mustard
1 can cream of mushroom soup
1 can mushrooms -- sliced and drained
2 cups milk
1 teaspoon salt

Layer cubed bread, sausage, and cheddar cheese in a 9 X 13 casserole. Beat the eggs and add the milk, mustard, and salt. Pour over bread mixture and cover with mushroom soup and the mushrooms. Refrigerate overnight and bake at 350° for 1 hour.

Sausage Casserole

8 slices white bread -- cubed
2 pounds sausage
1 1/2 cups sharp cheddar cheese -- grated
6 large eggs -- slightly beaten
2 1/2 cups milk
1 tablespoon brown sugar
1/2 teaspoon paprika
1 tablespoon onion -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/8 teaspoon red pepper

Remove crust from bread and cut into cubes. Cook and drain the sausage. Layer bread, sausage, and cheese in a greased 9 X 13 casserole. Combine beaten eggs with milk and remaining ingredients. Cover and refrigerate overnight. Remove from refrigerator a while before baking at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.

Pat's Breakfast Casserole

26 ounces shredded hash brown potatoes -- thawed, moisture patted off
2 cups grated pepper jack cheese
2 cups grated Mexican cheese*
8 large eggs -- beaten
2 cups half & half
2 cups diced fully-cooked ham


Spray a 9 X 13 pan and distribute hash browns evenly. Mix eggs and the half and half together and set aside.

On top of potatoes in the casserole dish layer the Jack cheese, then ham and add Mexican cheese on top. Pour egg mixture evenly over top.

Bake at 350° degrees for 45 minutes or an hour until center is set. Let stand out of the oven for 5-10 minutes and cut into squares to serve.

* Sargento has a Mexican cheese blend, also Kraft.
NOTES : This is the best breakfast casserole I have tasted. Absolutely WONDERFUL!!