I recently returned from an amazing trip to NYC and the Hamptons, where I enjoyed some seriously incredible food. On the last morning of our trip, we ordered room service and on the menu, they had a 3 minute egg. I contemplated ordering it, but decided to go with simple egg whites scrambled. So you might be asking, what does this have to do with this recipe? Well, I’ve been thinking about that 3 minute egg ever since and was going to make one this morning, until I decided I wanted more ingredients with my egg(s) so began checking out casseroles online. I came across one from a woman who visited an Amish Inn and asked for the recipe. She tweaked it to make her version, and I modified hers to create mine. The wonderful thing about casseroles is that you can tailor them to suit your own taste and what you have on hand. Feel free to substitute breakfast sausage for the bacon, or omit it all together.
- 1/2 pound (about 5 strips) sliced bacon, crumbled
- 1/2 medium sweet onion, chopped
- 1 small bell pepper (I used an orange sweet pepper)
- 3 eggs, lightly beaten
- 2 cups frozen shredded hash brown potatoes, thawed
- 1 cup shredded low moisture, part-skim Cheddar cheese
- 1/2 cup shredded low moisture, part-skim Swiss cheese
- 3/4 cup small curd low-fat or nonfat cottage cheese
- Salt, pepper and garlic, to taste
* I also added a little bit of arugula (cooked in the microwave for a minute) and cut up approx. 5 grape tomatoes.
- In a large skillet, cook bacon until well done & crispy. Reserve some of the drippings, and drain bacon on paper towels. Set aside.
- In the same skillet, cook onion until soft.
- In a bowl, combine the remaining ingredients, reserving a handful of cheese.
- Stir in onions and bacon, reserving one strip of bacon.
- Transfer to a 7″ x 4″ or similar sized greased baking dish. (If doubling this recipe, use 13″ x 9″)
- Top casserole with remaining cheese and bacon.
- Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly.
- Let stand for 10 minutes before cutting.