Amish Breakfast Casserole

1  lb  bacon, diced

1  sweet onion, chopped

1  green pepper, diced

10  eggs, beaten

1-1/2  cup  cream-style cottage cheese

4  cups  frozen shredded hashbrowns, thawed

2  cups  shredded Cheddar cheese

1-1/2  cups  shredded Monterey Jack cheese, divided

           

In a large skillet over medium heat, cook bacon, onion and green pepper until bacon is crisp; drain and set aside. In a large bowl, combine remaining ingredients, reserving 1/4 cup of the Monterey Jack cheese. Stir bacon mixture into egg mixture. Transfer to a greased 13"x9" baking pan; sprinkle with reserved cheese.

Bake, uncovered, at 350° for 35 to 40 minutes, until set and bubbly. Let stand 10 minutes before cutting. Makes 8 to 10 servings