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.
Amish Breakfast Casserole Recipe
Equipment
- 9×13 Baking Pan
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)
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
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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.
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