Amish Breakfast Casserole

I have tried SO many overnight egg breakfast casseroles and up to now have found no keepers. I like the hashbrowns in this instead of the usual cubed bread.

1 pound bacon, diced

1 medium onion, chopped

8 eggs

4 cups frozen Potatoes O'Brian or shredded hash brown potatoes, thawed

2 cups Cheddar cheese, shredded

1 1/4 cups Swiss cheese, shredded

1 1/2 cups small curd cottage cheese

1/2 cup half and half

Salt and pepper, to taste

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Pour into greased 9X13 inch pan. Cover and refrigerate overnight. Let sit on counter 1/2 hour before baking. Bake, uncovered, at 350 degrees for 1 hour or until set and bubbly. Let stand 10 minutes before cutting.