Egg Casserole-Delicious, Gail Z for book group

By seamline

Taste good with yellow and red peppers added

Ingredients

• 12 12 12 large eggs, beaten
• 4 4 4 cups raw shredded Idaho or russet potatoes, peeled or unpeeled (I used two medium-sized Idaho, unpeeled)
• 3 3 3 cups shredded Cheddar or Swiss cheese (I used low-fat cheddar)
• 1 1 1 lb. bacon, cooked and chopped (I used lowfat turkey bacon)
• 1 1/2 1 1/2 1/2 cups chopped onions
• 1 1/2 1 1/2 1/2 cups cottage cheese (I used low-fat)
• 1 1 10 pkg. (10-16 oz.) frozen chopped spinach, thawed and drained (I used 10 oz.)
• 1/2 1/2 1/2 tsp. ground pepper

Details

Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from images.search.yahoo.com

Preparation

Step 1

Preheat oven to 350 degrees F.
Spray a 9- x 13-inch (or equivalent glass or ceramic baking dish well with nonstick cooking spray. Set aside.
Combine all ingredients in a large bowl, and stir well. Transfer to a baking dish.
Bake uncovered, 44-55 minutes or until golden and bubbly and set (Note: I assembled the night before and refrigerated the dish. It took about an hour of baking in the morning to fully set.)
Remove from oven and allow to rest 10-15 minutes before serving. Makes 12 servings.