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Cheesy Amish Breakfast Casserole
Reviews:
February 02, 2013

This is really good! For potatoes, I cut red potatoes w/ skin on into small cubes and sauteed til just slightly fork tender, in a small amount of some reserved bacon fat but w/ lid on pan to steam them so I didn't have to use too much grease to cook them. (I make 1 1/2 times recipe so had 6 cups of cube potatoes) Precooked the potatoes, cooked the bacon and onion the day before and then just added the eggs and cheese the day I made it. I also used 2 -10 oz frozen chopped spinach, defrosted and water squeezed out thru colander, then added to the egg mixture. 1 1/2 X the recipe w/ fresh cut potatoes and spinach as above filled an 11 X 14 casserole dish and served 16. 350 X 1 hr or so.

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