Follow along with our young family's rehomesteading adventures!

My sister and her family visited this summer, which means 13 kids between us, all under one roof. That also means a whole lotta cooking to keep everyone fed. She suggested this recipe for an easy, filling breakfast and even though I made two pans, there wasn’t a crumb left. This one is a keeper!



1 pound sliced bacon, diced

1 pound sausage

1 medium onion, chopped

6 large eggs, lightly beaten

4 cups of washed, peeled, and shredded potatoes (or substitute thawed hash browns)

2 cups shredded cheddar cheese

1 1/2 cups 4% cottage cheese

1 1/4 cups shredded mozzarella cheese

Salt and pepper, to taste

Preheat the oven to 350°. In a large skillet, cook and crumble sausage over medium. Add bacon and onion until bacon is crisp, then drain. In a large bowl, combine remaining ingredients. Stir in the bacon. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.


Thanks to Taste of Home for the Recipe inspiration!


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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