My friend, Carolyn sent this recipe to me. It looks like the perfect thing for Christmas morning! And for all my gluten free friends, this one is for you too.
1 pound bacon, diced
1 medium sweet onion, chopped
6 eggs lightly beaten
4 c frozen shredded hash brown potatoes, thawed - I used Ore-Ida
2 c (8 ounces) shredded cheddar cheese - I used sharp
1 1/2 c (12 ounces) 4% cottage cheese
1 1/4 c shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13in. x 9in. baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 12 servings.
Note from Carolyn: It is gluten-free and we serve with blueberry muffins (which aren't gluten-free) and fresh fruit. Leftovers are yummy the next day.
Recipe courtesy: Carolyn B of Georgia
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