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Preheat the oven to 350 F (177 C) for 20 - 30 minutes if baking right after assembling the cheesy breakfast casserole. Grease a 9 x 13 oven safe casserole dish.
In a medium skillet, cook the bacon and onions over medium heat for about 6 minutes or until the crisp and the onions have soften. Remove from the heat to cool to warm before using in the egg mixture.
In a large mixing bowl, whisk the eggs to lightly beaten. Carefully stir to combine the hash browns, cheddar cheese, swiss cheese, cottage cheese and salt and pepper. If you are adding in veggies or dried herbs, stir those ingredients in at this time. Stir in the cooked and cooled bacon and onion mixture to well combined.
Transfer the egg, cheese, bacon and potato mixture to the prepared baking dish. If baking later, tightly cover the dish and transfer to the fridge to chill for up to 24 hours. Or bake the dish for 40 - 50 minutes or until the edges are set and the top is a beautiful golden brown. The internal temperature should read 160 F on an instant read digital thermometer.
Cool the gooey cheesy Amish egg casserole for 10 -15 minutes. If you would like, top the casserole with fresh herbs such as thyme or oregano, slice and serve.