Amish Breakfast Casserole

When I need to feed a crowd in the mornings, I turn to this Amish breakfast casserole. It’s rich, hearty, and full of cheesy goodness! I filled this egg bake with hashbrowns, bacon, onions, and plenty of cheese. No one will go hungry with this on the table!

Amish Breakfast Bake

This Amish breakfast casserole is super flavorful and filling. It’s a great way to feed the whole family on weekends or for a special holiday breakfast. And it couldn’t be simpler to make! All I do is sauté bacon and onions, mix everything together, and bake in the oven. My whole family loves this hearty breakfast bake, and I love that it’s inexpensive to feed a crowd.

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Avoid a Watery Casserole

To avoid a soggy egg casserole, make sure the hashbrowns are fully thawed. Take the extra step to pat them dry with paper towels if needed. For extra preventative measures, add a teaspoon of cornstarch to the eggs to thicken the casserole.

4.88 from 8 votes

Amish Breakfast Casserole Recipe

This Amish breakfast casserole is full of flavor and cheesy goodness! A great way to stretch a few eggs into food for a dozen.

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Rest Time: 10 minutes mins

Total Time: 1 hour hr

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Equipment

• 9×13 Baking Pan

Serves 12 slices

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Ingredients

• ▢ 1 pound bacon (diced)
• ▢ 1 onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 6 large eggs (beaten)
• ▢ 4 cups frozen shredded hash browns (thawed*)
• ▢ 2 cups shredded cheddar cheese (divided)
• ▢ ½ cup cottage cheese (**)
• ▢ 1 cup shredded Swiss cheese (divided)
• ▢ ½ teaspoon ground black pepper
• ▢ Sliced green onions (optional, for garnish)

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Instructions

• Preheat oven to 350°F. Prep a 9×13-inch baking pan with nonstick spray. Set aside.
• In a large skillet, cook the bacon until crisp. Remove from the skillet and set on a paper towel-lined plate to drain.
  1 pound bacon
  
• Drain all but 2 teaspoons of the bacon grease, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Transfer to a large bowl.
  1 onion, 2 cloves garlic
  
• Reserve a quarter of the bacon to add to the top of the casserole, and add the remaining bacon to the bowl with the onion mixture.
• Add the eggs, hash browns, 1½ cups cheddar cheese, cottage cheese, ½ cup Swiss cheese, and pepper. Stir until well mixed.
  6 large eggs, 4 cups frozen shredded hash browns, 2 cups shredded cheddar cheese, ½ cup cottage cheese, 1 cup shredded Swiss cheese, ½ teaspoon ground black pepper
  
• Transfer to the prepared baking dish and smooth the top into one even layer. Top with the remaining cheeses and bacon. Bake for 35-40 minutes until the eggs are set and the cheese is melted.
  
• Let sit for 10 minutes before slicing and serving. Garnish with green onions, if desired.
  Sliced green onions
  

Notes

*Freshly shredded russet potatoes also work.

**If you’re not a fan of cottage cheese, try replacing it with an equal amount of sour cream or ricotta cheese.

Tips:

• This can be assembled a day ahead for an effortless breakfast! Cover and store in the refrigerator overnight. The morning of, uncover and bake as directed.
• You can also freeze the raw casserole for up to 3 months, then thaw and bake as directed.

Storage: Store Amish breakfast casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Amish Breakfast Casserole Recipe

Amount Per Serving (1 slice)

Calories 381 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 11g69%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 147mg49%

Sodium 471mg20%

Potassium 375mg11%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 17g34%

Vitamin A 425IU9%

Vitamin C 7mg8%

Calcium 250mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Breakfast, brunch

Cuisine: American

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How to Make Amish Breakfast Casserole Step by Step

Cook the Bacon: Preheat your oven to 350°F, then prep a 9×13-inch baking pan with nonstick spray and set it aside. In a large skillet, cook 1 pound of diced bacon until crisp. Remove from the skillet and set on a paper towel-lined plate to drain.

Sauté the Onion and Garlic: Next, drain all but 2 teaspoons of the bacon grease, add 1 diced sweet onion, and cook until translucent, about 5 minutes. Add 2 minced cloves of garlic and cook for another 30 seconds. Transfer to a large bowl.

Mix the Casserole: Reserve a quarter of the bacon to add to the top of the casserole; then add the remaining bacon to the bowl with the onion mixture. Add 6 large eggs, 4 cups of frozen shredded hash browns (thawed and dried), 1½ cups of cheddar cheese, ½ cup of cottage cheese, ½ cup of Swiss cheese, and ½ teaspoon of black pepper. Stir until well mixed.

Bake the Casserole: Transfer to the prepared baking dish and smooth the top into one even layer. Top with the remaining ½ cup of cheddar and ½ cup of Swiss cheese and the reserved bacon. Bake for 35-40 minutes until the eggs are set and the cheese is melted.

Garnish and Serve: Let sit for 10 minutes before slicing and serving. Garnish with sliced green onions, if desired.

How to Store, Freeze, and Reheat

Store leftover Amish breakfast casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 25-30 minutes.