6 oz. box hash brown potatoes, mixed with onion
4 c. hot water
5 eggs
1/2 c. cottage cheese
1 c. shredded cheese
2 to 3 tbsp. minced onion
1 tsp. salt
Dash of pepper
6 slices of cooked bacon, crumbled

Pour hot water over hash browns. Let stand 10 minutes and drain well. Beat eggs; add potatoes and all other ingredients. Pour into greased 10 inch pie plate. Cover and refrigerate overnight. In the morning, place pan, uncovered, in cold oven. Croutons mixed with melted butter can be scattered on top, if you like. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs are set. Serves 6.