Amish Breakfast Casserole

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.

In a large skillet over medium heat, cook 1 pound of diced bacon until crispy. Remove with a slotted spoon and drain on paper towels.

In the same skillet, add 1 pound of crumbled breakfast sausage and 1 finely chopped medium onion. Cook them together over medium heat, stirring occasionally, until the sausage is browned and the onion is softened, about 7-8 minutes. Remove the sausage and onion with a slotted spoon and drain on paper towels.

In a large mixing bowl, whisk the 12 eggs with salt and pepper until well beaten.

Add the shredded hash brown potatoes, cheddar cheese, Swiss cheese, cottage cheese, cooked bacon, sausage, and sautéed onions to the beaten eggs. Mix until well combined.

Pour the egg mixture into the prepared baking dish. Spread it out evenly. Place the dish in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.

Allow the casserole to cool for a few minutes before slicing and serving.