Potato Breakfast Casserole

Name: Potato Breakfast Casserole
Yield: Yield: 6 to 8 servings
Ingredients: 1 (6 oz.) pkg hash brown potato mix with onions; 1 quart hot water; 5 eggs; 1 green onion, chopped; 1 tsp salt; 1/8 tsp pepper; 4 drops hot sauce; 6 slices bacon, cooked drained and crumbled; 1/2 cup cottage cheese; 1 cup (4 oz.) shredded Swiss cheese; paprika

Yield: 6 to 8 servings

Ingredients

1 (6 oz.) pkg hash brown potato mix with onions
1 quart hot water
5 eggs
1 green onion, chopped
1 tsp salt
1/8 tsp pepper
4 drops hot sauce
6 slices bacon, cooked drained and crumbled
1/2 cup cottage cheese
1 cup (4 oz.) shredded Swiss cheese
paprika

Instructions

Cover hash brown potatoes with hot water; let stand 10 minutes. Drain well. Beat eggs, add potatoes and remaining ingredients except bacon and paprika. Pour mixture into a buttered 10 inch pie pan. Sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie pan uncovered in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs are done. Yield: 6 to 8 servings.