Chris's Week Fifty-Two Recipe: Amish Breakfast Casserole

Can you believe it's been a whole year since we started this blog? Thanks to Tricia for coming up with the idea; to Jenni for convincing me to play along; to Karin, our foreign blog correspondent; and to Linda, Judy, and all our other guest contributors!

I hosted the annual Jacobs/Brown and now Sala holiday gathering this year and decided to serve something new for brunch. I found this recipe and decided to use Italian sausage instead of bacon.

Amish Breakfast Casserole

Brown together

1 to 1-1/2 lb Italian sausage

1 onion, chopped

In a large bowl, mix together the sausage and onion with

6 eggs, slightly beaten

4 c frozen hash brown potatoes

2 c shredded Cheddar

1-1/2 c small curd cottage cheese

1-1/4 c shredded Swiss

Pour ingredients into a greased 9x13" pan and cook for 50-60 min at 350F or until set and bubbly. (Note, if you actually thaw the hash browns, which the original recipes calls for you to do, it should take 35-40 minutes. But I forgot to thaw the hash browns!) Let stand about 10 min to 'set' properly.

Would I make this recipe again? An emphatic yes! It got the thumbs up from all the assembled diners. Linda said it could be a little more moist, but honestly I thought it was good because it was not runny. I served this with sauteed mushrooms on the side and I have never seen a dish of mushrooms vanish so fast in my life!