Breakfast Casserole Raquel Jensen

12 eggs
1 bag shredded hash browns
Salt and pepper to taste
1 T dry minced onion
1 lb. sausage browned
1 1/2 tubs of cottage cheese
1 8 oz pkg. cream cheese, softened
1-2 cups shredded cheddar cheese
1 lb. bacon cooked and chopped (save a little of the grease if desired)
In a large bowl beat eggs and add hash browns, salt and pepper, minced onion and browned sausage. (I also add a little of the leftover bacon grease.) Mix together well. Spread in greased 9x13 pan.
Mix together cottage cheese and cream cheese and spread over hash brown mixture. Sprinkle with cheese and then bacon on top.
Cover and bake at 325 for 45 min.
Uncover and bake 10 more minutes. It is good to let it stand about 5-10 minutes before serving.
This recipe can be made ahead of time and left in refrigerator overnight before baking.