Hearty Amish Breakfast Casserole

Ingredients

• 1 lb. pound bacon, cut up & fried

• 1 medium onion (approximately 1 cup), chopped

• 1/2 jalapeño pepper (approximately 1 Tablespoon), minced

• 2 cloves garlic, minced

• 8 large eggs, beaten

• 1/4 cup half & half

• 1/3 cup fresh parsley, minced (additional 1 Tablespoon for garnish)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon pepper

• 8 cups frozen, shredded hash brown potatoes, slightly thawed

• 24 ounces 4% small curd cottage cheese

• 1 cup sharp cheddar cheese, shredded

• 1 cup gruyere cheese, shredded

• 1-1/4 cup mild swiss cheese, shredded

Directions

• In a medium skillet, fry cut up bacon. Drain bacon and set aside. Reserve a tablespoon of bacon drippings in the skillet

• Add onion, jalapeño and garlic to hot skillet. Sautee until veggies are soft.

• In a separate mixing bowl, beat eggs, half & half, salt and pepper.

• Stir in minced fresh parsley, cottage cheese and hash browns.

• Gently fold in sharp cheddar, Gruyere cheese and Swiss cheese.

• Add fried bacon and veggies to mixture and gently stir until combined well.

• Pour into 13x9 inch, greased baking dish. Garnish top of casserole with additional 1 Tablespoon minced fresh parsley

• Bake at 350 degrees for an hour to an hour and fifteen minutes, until set and slightly golden.