Breakfast Casserole

1 lb sage sausage or ham or crisp bacon

8 eggs

½ tsp dry mustard powder or 1 tsp prepared mustard

1 green pepper, diced

½ tsp salt

½ tsp black pepper

1 ½ cups small-curd cottage cheese

1 cup shredded swiss cheese

1 cup shredded cheddar cheese (sharp is best)

4 cups frozen shredded hash browns

½ cup favorite veggie (optional) (broccoli, onions, and mushrooms)

In a skillet brown sausage or cook bacon until crispy, drain well. In a large bowl combine eggs, mustard, green pepper, salt, pepper, and cottage cheese. Mix until eggs are slightly beaten. Add cheeses and hash browns, mix well. Add meat and any optional veggies. Pour into a greased 9 x 13 baking dish. Bake uncovered at 350 degrees for 35 to 40 min. or until center is well-set and edges are browned. Let sit for 10 min before cutting. Serves 8.

*Casserole can be made the night before and kept in the fridge. Add an additional 10 to 15 min to the baking time.

*Bake in muffin tins to make individual casseroles that are perfect for brunch. Decrease cooking time to 25 to 35 min.

Yummy and easy Recipe I got out of a Novel by Josi Kilpack. She writes great Novels’ and but recipes in the middle of the chapters. I’m kind of a throw it together sorta cook, so this would be easy to Crock Pot, I used frozen red bell peppers for green peppers and one of those Shredded Cheddar/Monterey Jack Cheese that you get from Costco. I didn’t have any frozen hash browns, so my hubby shredded uncooked potatoes. I added frozen broccoli got a great combo of color and kids ate it pretty good!

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