Potato Breakfast Casserole

1 qt. hot water
1 6-oz. pkg. hash brown potato mix

5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika

1. Pour water over hash brown mix; let stand 10 minutes. Drain well.

2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.

3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.

Yield: 6 servings.