Amish Breakfast Casserole

1 pound sliced bacon, diced

1 medium sweet onion, chopped
6 large eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese

1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.
Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen tips
Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.

Cottage cheese is surprisingly versatile and almost disappears into this dish when baked.
Assemble a day in advance, and bake just before serving.

Nutrition Facts
1 serving: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

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