As much as I resisted back-to-school, after over a week of it, I have to say that I’m pretty happy.
I get into bad habits every summer of staying up well past when everyone else on Twitter goes to bed, then sleeping late, then sitting on the couch drinking 3 or 4 cups of coffee. And then next thing I know, it’s 11 am and I haven’t worked out, cooked anything, or even gotten dressed.
So it’s nice to have a routine again. I know I need to be out of the house at a certain time to get both kids to school on time and then I know that from there, I have less than 3 hours until I have to pick up the preschooler.
You guys, it’s amazing what you can get done when you only have a couple hours. The other day, the fat baby (he’s actually 3) and I hit Walmart, Target, and 3 thrift stores before we had to pick the kid up!
The problem I’m having is breakfast. Because I am
cheap thrifty. I only buy 2 boxes of cereal a week and if you have boys you know that a box of cereal = a meal. And I am not a morning cook, especially when it has to be done in less than an hour. So I made this Amish Breakfast Casserole for this week and I’ll just heat some up in the mornings for the boys!
I’m not real sure how or why this is Amish but it’s shredded hashbrowns mixed with bacon, onions, cottage cheese, cheddar, and Swiss. I always say that Swiss is my least favorite kind of cheese (I think it’s stinky – which is interesting because I can eat my weight in blue and goat cheese) but I seriously loved it in this. It really stood out and made the whole dish.
My kids gobbled it up, which is always important.
Make sure you follow me around the internet!
- 1 pound sliced bacon diced
- 1 medium onion chopped
- 1-2 cloves garlic minced
- 8 eggs beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 24 ounces frozen shredded hash browns thawed
- 2 cups cheddar cheese shredded
- 12 ounces 1 1/2 cups small curd cottage cheese
- 1 1/4 cups Swiss cheese shredded
Preheat oven to 350F. Spray a 9x13-inch casserole dish with cooking spray.
In a large skillet, combine the onion and bacon and cook until bacon is crisp and onions are translucent. Drain off fat; add garlic and stir for about a minute or until fragrant. Remove from heat and set aside.
In a large mixing bowl, stir together the remaining ingredients. Add the bacon and stir until combined. Transfer to the prepared casserole dish and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before serving.