Amish Breakfast Casserole Recipe

Eggs, three cheeses, hash potatoes, and bacon finish Amish breakfast casserole.  Fast and easy, it feeds many.  Make this warm cheesy egg bake for weekend or holiday brunch.

– 1 pound bacon, diced – 1 medium onion, diced – 6 eggs, room temperature – 4 cups (510 g) shredded potatoes or hash brown – 2 cups sharp cheddar cheese, grated – 1½ cups (339 g) cottage cheese 4% fat or higher – 1¼ cups shredded swiss cheese – ¼ teaspoon salt – ⅛ teaspoon black pepper – 2 tablespoons scallions or fresh herbs for topping optional

Ingredient

Direction

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1

Right after making the cheesy breakfast casserole, preheat the oven to 350 F (177 C) for 20–30 minutes. Grease 9x13 oven-safe casserole. 

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2

Cook the bacon and onions in a medium skillet for 6 minutes until crisp and softened. Let cool to warm before adding to egg mixture. 

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3

Lightly beat eggs in a large bowl. Add hash browns, cheddar, swiss, cottage cheese, salt, and pepper and toss gently. Stir in veggies and dried herbs now. 

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4

Put the egg, cheese, bacon, and potatoes in the baking dish. To chill for 24 hours after baking, carefully cover the dish and refrigerate. 

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5

Cool the gooey Amish egg casserole for 10–15 minutes. Top the dish with fresh herbs like thyme or oregano, slice, and serve.

also see

also see

Buttermilk Coffee Cake Recipe