When the pastor challenges me to make a breakfast casserole "with like a pound of bacon in it", that's a mission I'm going to set out to accomplish! After all, there are some things you can never have too much of: bacon, cheese...and bacon, to name a few.
I found this recipe on allrecipes and adapted it by adding slightly more cheese. The only thing that would make it better is adding more crumbled bacon on top!
I refrigerated it overnight so I could just pop the pan in the oven on Sunday morning. P.e.r.f.e.c.t.! This is not a breakfast casserole with soggy bread and a hint of meat :)
Bacon Breakfast Casserole
1 lb. bacon 1 medium sweet onion, chopped
7 eggs, beaten 2 cups small curd cottage cheese
6 cups frozen shredded hashbrowns, thawed
2 1/2 cups shredded Cheddar Jack cheese
2 cups shredded Swiss cheese
Cook the bacon. (I've started cooking my bacon in the oven - thank you, Kim, for that little tip!) Crumble bacon and set aside. Add 1 tbsp of bacon grease to frying pan and saute the onion. Then combine all ingredients, including bacon, in a large bowl. Mix well and pour into a greased 9x13 pan. Press down with a spoon and bake at 350 for 30 to 40 minutes.
Go be a hero!