1 (6 oz.) pkg. hash brown potatoes
1 qt. hot water
5 eggs
1/2 c. cottage cheese
1 c. shredded cheese
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
4 drops hot sauce (optional)
6 slices bacon, fried, drained, crumbled

Cover hash browns with hot water. Let stand 10 minutes; drain well. Beat eggs; add potatoes and remaining ingredients except bacon. Pour into 10-inch buttered pan. Sprinkle with bacon.

Refrigerate overnight. Put into cold oven and bake 35 minutes at 350 degrees. A great way to serve eggs to a crowd.