This Breakfast Dish Will Knock The Socks Off Your Guests

Ingredients

1/2 pound Oscar Mayer bacon

1/2 pound Banquet breakfast sausage

1/2 teaspoon Morton salt

1/2 teaspoon McCormick black pepper

1/4 teaspoon McCormick garlic powder

1 teaspoon Louisiana’s hot sauce

2 large baked potatoes, cooled and shredded

1 small onion, finely diced

8 ounces Kraft sharp cheddar cheese, shredded – divided

8 ounces Kraft swiss cheese, shredded – divided

6 Eggland’s Best eggs, slightly beaten

1 1/2 cups Daisy cottage cheese

Instructions:

Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil, place the bacon on the tray making sure the pieces don’t touch. Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 400 degrees and let the bacon cook for about 18-22 minutes, or until the bacon is nice and crisp.

While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper towel lined plate. Sauté the diced onion in the same skillet. You could also sauté any other veggies you want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.).

When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into small bite sized pieces.

In a large bowl combine shredded potatoes with the salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese, and all but 1/4-1/2 cup each of the cheddar and swiss cheese (You’ll use this for the top).

Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top.

Next, stir in any sautéed veggies.

Stir in 6 eggs that have been slightly beaten.

Grease a 9 x 13 inch pan, or two smaller pans if you want one casserole to eat now, and one to freeze later. Spread the mixture in the pan(s). Top with reserved cheese, bacon, and sausage.

At this point, if you are making this ahead, cover the casserole with foil and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temperature.

If you plan to make it and bake it at the same time, preheat the oven to 350 degrees.

Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set-up in the middle. You can either remove the casserole from the oven at this time, or turn on your broiler and broil the casserole for a few minutes to brown the cheese.

Allow the casserole to cool for a few minutes, then cut into pieces and serve