*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was delicious. I made it for a family thing hoping to have some leftovers but the family devoured it ALL. I used 8 eggs instead of 6 and added a little extra bacon and used sharp cheddar and pepperjack cheeses. It was so great. Will definitely make again.
Loved it, but changed it a little bit. Used red and green peppers, swapped bacon for ham and omitted the cottage cheese and added 1/3 c cup half and half to eggs. Sauted meat and vegetables, than stirred in potatoes and cheese topped with egg and baked. All done in my trusty cast iron pan.
It disappeared from the casserole dish right after everyone got home!! However, it was A LOT of work lol!! seriously! It would help to do as much prep work as possible before you actually go to assemble the casserole. Thaw the hashbrowns in the fridge, grate the cheese, chop the green peppers, dice the bacon put the eggs on the counter to warm them to room temp etc. But everyone liked it a lot! I would probably add a couple more eggs to keep it moist, it was sort of dry (we don't use too much cheese and I used only two cups of cheese). It would probably be good to add Rotel Diced tomatoes at the end to top it. I'd make it again maybe try sausage and more eggs :)
Loved it! Made it today and it got rave reviews. I will say that we cooked it for about 10-15 minutes more than stated because it didn't seem to be setting. It was perfect and I will definitely be making this again.