Start your day with a hearty and delicious Amish Breakfast Casserole. This easy-to-make casserole combines eggs with crispy bacon, savory sausage, and melted cheese with shredded potatoes, making it a perfect choice for breakfast or brunch.

I don’t even know where to begin with this breakfast casserole. For starters, it’s NOT your average breakfast dish. This is the kind of recipe that will earn you rave reviews! It’s straightforward to make, versatile, and guaranteed to become a breakfast favorite.

The breakfast casseroles I’m familiar with often include cubed bread that tends to get soggy as it cooks. I just can’t do soggy! So, when I came across a recipe for Amish Breakfast Casserole that didn’t include bread and had rave reviews, I knew I had to try it—with my own twist, of course.

Why you’ll love this recipe

1. Versatility: Customize the casserole by adding your favorite ingredients like spinach, bell peppers, or mushrooms to suit your taste preferences.
2. Make-Ahead Convenience: Prepare the casserole the night before, refrigerate, and bake it in the morning—ideal for holidays or busy mornings when you want a delicious meal without the hassle.
3. Easy Portioning and Storage: After baking, cool the casserole, divide it into individual portions, and freeze. When needed, thaw overnight in the fridge and reheat in the microwave for a quick breakfast.

Ingredients for Amish Breakfast Casserole

You’ll need:

• ½ lb bacon
• ½ lb breakfast sausage
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• 1 tsp hot sauce
• 2 large baked potatoes, cooled and shredded (about 4 cups), or 4 cups frozen shredded hash browns, completely thawed
• 1 small onion, finely diced
• 8 oz shredded sharp cheddar cheese, divided
• 8 oz shredded Swiss cheese, divided
• 6 eggs, slightly beaten
• 1 ½ cups cottage cheese

Instructions

1. Preheat Oven: Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook Meats: In a large skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, cook the sausage until browned. Drain excess fat.
3. Sauté Onion: In the same skillet, sauté the diced onion until translucent.
4. Combine Ingredients: In a large bowl, mix together the shredded potatoes, cooked bacon, sausage, sautéed onion, 4 oz of cheddar cheese, 4 oz of Swiss cheese, and cottage cheese.
5. Add Seasonings and Eggs: Stir in the beaten eggs, salt, black pepper, garlic powder, and hot sauce until well combined.
6. Assemble Casserole: Pour the mixture into the prepared baking dish. Top with the remaining cheddar and Swiss cheeses.
7. Bake: Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
8. Serve: Allow the casserole to rest for 10 minutes before serving. Enjoy!

Tips for Success

• Adjusting Egg Quantity: This recipe uses six eggs, providing a balanced texture. If you prefer a more egg-centric casserole, you can increase the number of eggs; however, be aware that this will extend the baking time.

• Incorporating Onions and Cottage Cheese: Even if you’re not a fan of onions or cottage cheese, they blend seamlessly into the casserole, enhancing creaminess and flavor without being overpowering. Finely dicing the onion and thoroughly mixing the cottage cheese ensures a smooth texture.

• Adding Vegetables: For extra nutrition and color, consider adding sautéed bell peppers, spinach, or mushrooms. Ensure any added vegetables are cooked to remove excess moisture, preventing a soggy casserole.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze individual portions. Wrap each portion in plastic wrap and place in a freezer-safe bag or container for up to 2 months.
• Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in the microwave until warmed through, approximately 1-2 minutes.

Make Ahead Instructions

• Assemble the casserole, then cover it with foil and place in the refrigerator.
• 30 minutes before baking, remove it from the refrigerator so that it can come to room temperature.
• Bake in a 350 degree oven for 35-40 minutes, or until the cheese is melted and the casserole has set up in the middle.

This Amish Breakfast Casserole is a versatile and convenient breakfast casserole perfect for feeding a crowd on Christmas morning or meal prepping for busy weekdays. Because it is easily customized, it allows you to tailor it to your preferences.

Enjoy!

Recipe adapted from
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