Hawaiian Breakfast
1 lb. sliced bacon
14 eggs
1-1/3 c. cottage cheese
1 can (8 oz.) crushed pineapple, drained well
1 tsp. vanilla extract
minced fresh parsley
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 Tablespoons drippings. Crumble bacon.
In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into greased 11-in. by 7-in. baking dish. Bake, uncovered, at 350 for 40-45 minutes or until a kinife inserted near the center comes out clean. Let stand for 5 minutes. If desired, sprinkle with parsley.
1 lb. sliced bacon
14 eggs
1-1/3 c. cottage cheese
1 can (8 oz.) crushed pineapple, drained well
1 tsp. vanilla extract
minced fresh parsley
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 Tablespoons drippings. Crumble bacon.
In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into greased 11-in. by 7-in. baking dish. Bake, uncovered, at 350 for 40-45 minutes or until a kinife inserted near the center comes out clean. Let stand for 5 minutes. If desired, sprinkle with parsley.