Amish Breakfast Casserole

Amish breakfast casserole

This is not your typical breakfast casserole, it’s the type that will earn you RAVE reviews! Simple, easy, and a great way to start your day!

I don’t even know where to start with this breakfast casserole. For starters, this is NOT your typical breakfast casserole. It’s the type that will earn you rave reviews! It’s simple, easy, and a great way to start your day.

The breakfast casseroles that I’m familiar with typically have cubed bread that tends to get soggy as it cooks. I just can’t do soggy! So when I came across this recipe for Amish Breakfast Casserole that didn’t include bread, AND had earned rave reviews, I knew I needed to put my own twist on it and give it a try.

Here’s what I love:

  1. It’s versatile: you can include any ingredients you’d like. I did a combo of bacon and sausage, but you could so easily turn this into a vegetarian breakfast casserole. 
  2. You can make it the night before: I see this as the type of casserole I might make on Christmas day, or other special occasions. Those are the times when you don’t really want to spend all day in the kitchen, right? You can prep this the night before, put it in the fridge, and then bake it in the morning. Easy peasy.
  3. Portions: Once this casserole has been baked and cooled, you can divide it into individual portions and freeze it. Then, when you want a delicious breakfast on the fly, you can thaw a piece overnight in the fridge, and it can be heated in the microwave. It doesn’t get much easier than that! Additionally, you can divide this recipe among two pans. I poured half in an 8×8 baking dish, and the other half in an 8 inch cake pan. One is to eat immediately, the other I will freeze for a later time.
Now, some people might look at the list of ingredients and say “only 6 eggs for the whole casserole!” Yes, only 6 eggs, and truthfully, I think it’s perfect that way. I don’t like eggs, but I thoroughly enjoyed this casserole. Hubby, who loves eggs, thought it had just the right amount and he wouldn’t change a thing. However, if you are convinced this is not a breakfast casserole unless there’s a high ratio of eggs to everything else, you can add more. Just note that the baking time will increase.
Lastly, let’s talk about the onions and cottage cheese you’ll find in this casserole. You may not be a fan of one or the other, or both, but in this casserole, neither of these ingredients stands out. Had I not told Ryan that there were onions and cottage cheese, he wouldn’t have ever known! The cottage cheese adds a creaminess that simply can’t be replaced, and the sautéed onion adds a subtle flavor. You could also sauté some red or green bell peppers that would pair perfectly with this casserole. The options are endless!

Amish Breakfast Casserole

Amish breakfast casserole 2

Prep Time: 15mn
Cook Time: 35mn
Total Time: 1hr 10mn


  • 1/2 pound bacon
  • 1/2 pound breakfast sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
  • 1 small onion, finely diced
  • 8 ounces sharp cheddar cheese, shredded – divided
  • 8 ounces swiss cheese, shredded – divided
  • 6 eggs, slightly beaten
  • 1 1/2 cups cottage cheese


  1. Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil, place the bacon on the tray making sure the pieces don’t touch. Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 400 degrees and let the bacon cook for about 18-22 minutes, or until the bacon is nice and crisp. 
  2. While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper towel lined plate. Sauté the diced onion in the same skillet. You could also sauté any other veggies you want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.).
  3. When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into small bite sized pieces.
  4. In a large bowl combine shredded potatoes with the salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese, and all but 1/4-1/2 cup each of the cheddar and swiss cheese (You’ll use this for the top).
  5. Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top.
  6. Next, stir in any sautéed veggies.
  7. Stir in 6 eggs that have been slightly beaten.
  8. Grease a 9 x 13 inch pan, or two smaller pans if you want one casserole to eat now, and one to freeze later. Spread the mixture in the pan(s). Top with reserved cheese, bacon, and sausage.
  9. At this point, if you are making this ahead, cover the casserole with foil and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temperature. 
  10. If you plan to make it and bake it at the same time, preheat the oven to 350 degrees. 
  11. Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set-up in the middle. You can either remove the casserole from the oven at this time, or turn on your broiler and broil the casserole for a few minutes to brown the cheese.
  12. Allow the casserole to cool for a few minutes, then cut into pieces and serve.

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Comments (128)

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  1. PS: This can easily be made vegetarian! Sub any of your favorite veggies (peppers, zucchini, mushrooms, etc.) for the sausage and bacon.

  2. Wow this looks amazing. Not a fan of swiss cheese- what can I substitute? I think I’m looking at Sunday breakfast right here!

  3. I’ve never been a huge fan of syrupy breakfasts (even though the rest of my house loves them)… Now this is what I consider a great breakfast treat!

    Thanks for sharing! Great photos too btw,

  4. Hi, Ashley! This is oh-so-yummy, a perfect Breakfast Birthday Treat. Can’t wait to try. :)

  5. That looks so delicious! I think I’m going to make that tomorrow.

  6. This looks great. How many people does this recipe serve? Any suggestions for types and amounts of vegetables to make it vegetarian?

    • Hi Michael – this recipe can serve anywhere from 6-12, depending on how big you cut each slice, and whether or not you’re serving anything along side it. I typically like to serve fresh fruit with it.

      As far as veggies, I’d suggest peppers of any kind (red, green, even poblano), zucchini, mushrooms, and chopped broccoli. You’d probably want about 2 cups of veggies,and you’d want to saute’ them all before adding them to the casserole. Hope this helps! :)

  7. Tried this last night with a few minor tweaks and OMG it was so good. The guys ate it up like mad, plus it was quick and easy to make. This is going to become a new casserole staple here. Thanks a bunch for sharing.

  8. I made this a couple of weeks ago loved it! I love a hot, savory breakfast to start the morning and this is perfect. I make a tray of it on Sunday and it lasts the whole week!

  9. do you have to use the cottage cheese

    • Hi Cathy – you do not have to use the cottage cheese, but I would recommend that you do. It adds a creaminess that can’t be replaced! No one can ever pinpoint that there’s actually cottage cheese in it.

      • I was just wandering if you can taste the cottage cheese? I really don’t care for it, but I know for sure my daughter would not eat this if she knew what it was! Also, could you “mix” it (the cottage cheese) with a mixer or “pulse” it in a food chopper just to disguise the look of it? Other than this one ingredient, I love everything else, but if it doesn’t really have a taste, just adds creaminess, I think I could handle that! It looks delicious!!!

      • Beverly – you can’t even taste the cottage cheese or even notice that it’s in there. You don’t even need to pulse it in the food processor to disguise it. By the time it gets mixed with all of other ingredients, you can’t tell it’s there. I hope you enjoy it! :)

      • Probably ricotta would be best substitute for cottage cheese. Similar creamy flavor and slightly different texture.

  10. I made a pan of this to freeze and use later. Should I bake it before freezing or bake it when I pull it out of the freezer. Thanks so much.

  11. Ashley, my sister Bonnie told me about your website…I think she saw it on Facebook. You look absolutely beautiful in the photo, and I think the world of you. You are a living legacy of your mother, whom I adored. Just wanted to congratulate you on this incredible, professional, ‘yummy’ website…I love to cook, too, and will definately try some of the recipes. Sending love and hugs, Jackie

  12. Do you have a mailing list? If so, May I please be added to it. Love your recipes.

    • Hi Joan, thanks so much! If you’d like to subscribe to receive an email any type one is published, just scroll up to the very top and look for the “@” symbol. Actually… I’ll just post the link here – []

      The top part of the contact page has the section where you can subscribe to emails. Thanks! :)

  13. LOVE it, used ricotta instead of cottage cheese only because that’s what I had on hand. DELISH, TY :)

  14. Would Egg Beaters work?

  15. I have made this often. Add a layer of crumbled bread or biscuits to the bottom of the pan and pour the eggs in first. Then layer. Just a little added twist!!

  16. Any nutritional info available?

  17. It is delicious especially in a pie crust :)

  18. I made this for x-mas breakfast. Not only is it totally awesome but is so easy to make the night before!!!

  19. Just made this for dinner and am freezing the rest for quick breakfast for work days. Loved it!!

  20. Hi, Ashley do you think it would be safe to use muffin tins? I have 4 small children and they want something their size instead of square or a triangle since we are also working on shapes also. Thank you for sharing this recipe.

  21. Gary-Barb Yattaw

    looks easy enough to make it lower in fat and calories too – thanks for sharing!

  22. LOL! I was just thinking I needed to look up this EXACT recipe! Thank you for making it easier for me! I’m making my own Mother’s Day brunch, to eat while relaxing on the deck with my family. I would rather do that than to fight the crowds for an overpriced brunch!

  23. Just printed this off…it looks really good and as you say, can be very versatile! Thanks so much…will let you know when I try it!

  24. Do you need to cover it when baking?

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