I've been looking for a basic breakfast casserole that my entire family would like for a long time. I found this one on allrecipes.com, and I thought it was a good start. I made it *almost* as directed, and it went over very well! My girls rolled it up in a tortilla and ate it with sour cream. My husband and I just ate it from the pan! Although next time I think it would be really good with some peppers to add some nutritional value. You could also add spinach to make it a little like a florentine quiche without the hassle of a crust.
It was pretty easy, and reasonably cheap! My total cost was in the neighborhood of $7.50. It is easily 12 servings, so that makes it about $.63 per serving. Cheaper than hitting the $1 menu at McDonalds!
Here is my adapted recipe,
- 1/2 lb sliced bacon, diced
- 1/2 medium sweet onion, chopped
- 6 eggs, lightly beaten
- 1/4 quarter cup sour cream
- 4 cups frozen shredded hash brown potatoes, thawed
- 3 cups shredded Mexican blend cheese
- 1 1/2 cups small curd cottage cheese
- Salt and pepper to taste
- In a large skillet, cook bacon and onion until bacon is crisp; drain. Beat the sour cream in to the eggs. In a bowl, combine the egg and sour cream mixture with the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
- Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.