Amish Breakfast Casserole Recipe

4.88 from 8 votes

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 Time15

Cook Time35

Rest Time10

Total Time1

Course: Breakfast, brunch

Cuisine: American

Servings: slices

Calories: 381kcal

Preheat oven to 350°F. Prep a 9x13-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

*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.