Breakfast casserole #2
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (24-oz) frozen hash browns; thawed |
| 5 | \N | Eggs |
| 2 | \N | Chopped green onions |
| ½ | cup | Cottage cheese |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Tobasco sauce (or other pepper sauce) |
| 8 | slices | Cooked and crumbled bacon |
From: bartel@... (Holly Bartel) Date: 10 May 1994 20:45:51 GMT
In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes.
The original recipe called for frozen hash browns with cheese and I can't find them in the supermarkets here but maybe you can. Usually I "up" the amount of Tobasco sauce - let your own tastebuds be your guide. This serves 4 to 6 people. Hope you like it.
REC.FOOD.RECIPES ARCHIVES
/EGGS
REFRIGERATE OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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