Amish Breakfast Casserole Recipe

Prep. Preheat the oven to 360℉ and line a 9x13-inch casserole dish with parchment paper. Also, line a plate with paper towels.

Cook the bacon. Heat a large, heavy-bottomed skillet over medium heat. Add the bacon and cook until crispy, stirring intermittently. Using a slotted spoon, transfer the bacon to the prepared plate. Drain all but 2 tablespoons of the bacon grease from the pan.

Cook the veggies. Turn the heat up to medium-high and add the onion and bell peppers. Saute until softened. Set aside.

Whisk. In a large mixing bowl, whisk together the eggs, half and half, salt, and pepper.

Put it all together. Stir the hash browns, cottage cheese, cheddar cheese, and parmesan cheese into the egg mixture. Fold in the bacon and the sauteed veggies.

Bake. Spread the contents of the bowl evenly into the prepared baking dish and bake for 40 minutes or until set.

Rest. Let the casserole sit for 5-10 minutes before slicing and serving.