1 pound thick-sliced bacon, diced
1 medium sweet onion, peeled and finely-chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups freshly-shredded sharp cheddar cheese
1-1/2 cups Daisy 4% small-curd cottage cheese
1-1/4 cups freshly-shredded Swiss cheese
1 cup chopped green onions, optional
1-2 avocados, peeled and sliced, optional
1/2 cup pickled jalapeños, optional
Preheat oven to 350°. Cook bacon and onion together in a large skillet over medium heat until bacon is crisp. Drain any excess grease from the pan; set mixture aside. In a large bowl combine eggs, potatoes and cheeses. Stir to mix together well, then add bacon mixture and stir again until well-blended. Add green onions, avocados and jalapeños, if using, and stir again to blend. Carefully pour mixture into a greased 9×13-inch baking dish. Bake 35-40 minutes, uncovered, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. – 12 servings
NOTE: I found this recipe somewhere on 8-10-2020, but I have no idea where! Even back then, it was modified and then posted by Beth Notaro (Kokomo, Indiana), who commented that she got recipe from an Amish Inn she had visited. I recently made a few changes to the recipe too — and I think you will enjoy this dish!