In this video, Betty demonstrates how to make her Good Morning Breakfast Casserole recipe. It is a glorious mixture of hash brown potatoes, eggs, Swiss cheese, spices, and topped with bacon. It is refrigerated overnight, to be baked to a crusty brown delight the next morning. Ingredients: 6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix that had potatoes, onions, and some seasonings.) 4 cups hot water 5 eggs, well-beaten 1 cup shredded Swiss cheese ½ cup small-curd cottage cheese 1 teaspoon salt dash of ground black pepper a few dashes hot sauce (to taste) ¼ cup sliced green onion tops sprinkling of paprika (to taste) 6 slices bacon, cooked, drained, and chopped cooking oil spray for baking dish In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ½ cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ¼ cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon ...