Amish Breakfast Casserole

Preheat the oven to 350°F and set out a 9 x 13 inch baking dish (3 quarts). Grease the dish or spray with nonstick cooking spray.

Place a skillet over medium heat. Add the chopped bacon to the skillet. Stir and sizzle the bacon until it's reddish-brown in color and looks crispy. Then add the chopped onions. Continue to stir and sauté until the onions are soft, approximately 5-6 minutes.

Meanwhile, set out a medium bowl and crack the eggs. Whisk well and set aside.

Set out a large mixing bowl. Place the thawed hashbrowns in the bowl.

Use a slotted spoon to scoop the bacon and onion mixture over the top of the hashbrowns. Gently tossed together to cool the bacon and fully thaw the hashbrowns.

Add the cottage cheese, shredded sharp cheddar cheese, and pepper jack cheese. Gently toss to combine.

Pour the beaten eggs over the top of the mixture. Then gently tossed to coat.

Scoop the hash brown mixture into the prepared pan and spread into an even layer.

Bake uncovered for 50-60 minutes, until bubbly and golden around the edges and puffed in the center.

Allow the casserole to cool for 5 minutes, then cut into squares and serve as-is, or garnished with parsley or chopped scallions.