Amish Breakfast Casserole

This Amish Breakfast Casserole brings together everything you want in a filling, crowd-friendly breakfast. It’s loaded with crispy bacon, savory sausage, shredded hash browns, and sharp cheddar cheese, all baked into a rich, cheesy dish that holds its shape and feeds a full table. The cottage cheese adds creaminess without weighing it down, while the eggs bind it all together for an easy slice-and-serve meal.

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This casserole always comes in handy when I want something that feels comforting and low-effort. Whether it’s a casual brunch, a holiday morning, or a potluck, it always fits right in. I can prep everything in advance, let it chill in the fridge, or even freeze it, and it holds up really well every single time. You simply reheat it, and you have a cozy meal ready to serve in no time without even breaking a sweat.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Amish Breakfast Casserole with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find putting this breakfast casserole together is easy if you follow my simple steps.

Cook the Bacon and Sausage

Cook the chopped bacon and sausage in a large skillet over medium heat until browned and cooked through. I use a large nonstick skillet like this one because it distributes heat evenly and makes cleanup easier.

Once done, use a slotted spoon to transfer the cooked meat to a plate lined with paper towels, allowing any excess grease to drain off. This step helps keep your casserole rich and flavorful without turning out oily or heavy.

A nonstick skillet works well and holds up to frequent use. I also keep a roll of strong, absorbent paper towels like these nearby—they’re super handy for this step.

Mix the Eggs and Cottage Cheese

In a large bowl, whisk together the large eggs and cottage cheese thoroughly so everything holds together and bakes evenly. This forms the creamy, protein-packed base that holds everything together in the oven.

I use a deep mixing bowl like this because it gives me plenty of room to mix without anything spilling over. I also usually reach for a sturdy wire whisk like this one to get everything smooth and well-blended.

Combine the Filling

In the egg-cheese mixture, stir in the cooked bacon and sausage, along with the remaining ingredients: thawed frozen hash brown potatoes, shredded cheddar, 1¾ cups of Swiss cheese, garlic powder, paprika, and a generous pinch of salt and pepper.

A silicone spatula like this one makes mixing easier and helps you scrape down the sides cleanly. Mix until everything is well combined and evenly coated, making sure the hash browns and seasoning are spread throughout, so you get consistent flavor and texture in every bite.

Assemble the Casserole

Lightly grease a 9×13-inch baking dish. I usually go with a ceramic baking dish like this because it heats evenly and looks nice enough to serve from directly.

Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the remaining ¼ cup of Swiss cheese over the top for a golden, melty finish.

Bake Until Set and Golden

Bake in a preheated oven at 350°F (180°C) for 55 to 65 minutes, or until the center is firm and the top is nicely browned.

Let it cool slightly for a few minutes before slicing—this makes it easier to slice neatly and serve, and gives the layers time to settle and firm up. I usually place the dish on a metal cooling rack like this when it comes out of the oven to help the air circulate and cool things evenly.

Slice and Serve Warm

Once the casserole has cooled a bit, slice it into portions and serve warm so the cheese stays melty and the flavors come through in every bite. A sharp chef’s knife like this works great for clean, easy cuts.

Enjoy your hearty, crowd-pleasing breakfast!

If you’re taking this to a potluck or holiday gathering, pack the casserole into a large hard-sided casserole container with a lid like this so it doesn’t shift or spill on the way. Then slide it inside an insulated casserole carrier to keep it warm until it’s time to serve—it’s a lifesaver during long drives or chilly mornings.

Recipe Notes and Expert Tips

I’ve included a few tried-and-true tips to help you get the best results every time you make this recipe:

• Add a sweet onion for depth: Sauté a finely chopped medium sweet onion with the bacon and sausage. This optional ingredient adds a mild sweetness and boosts overall flavor without overpowering the dish.
• Go with country sausage: A mild, classic breakfast sausage blends best with the creamy filling and doesn’t compete with the cottage, Swiss, and cheddar cheeses.
• Drain the meat well: After browning the bacon and sausage, make sure to drain the excess grease so the casserole doesn’t turn out oily.
• Use thawed hash browns: If you add them frozen, they can release too much water during baking and make the texture uneven.
• Grate your cheese fresh: Pre-shredded cheese contains anti-caking additives that affect melting; grating your own gives you better texture. A stainless steel box grater like this makes it quick and easy without the mess.
• Switch up the cheese if you like: Mozzarella, Colby Jack, or even Pepper Jack can add a different flavor twist if you’re out of Swiss.
• Don’t overmix the filling: Mix just until everything is combined. Over-stirring can break down the potatoes too much.
• Keep an eye on the oven: Depending on your oven, baking time can vary slightly. Start checking for doneness at the 55-minute mark. Overbaking can dry out the eggs and make the edges too firm or rubbery; you want the center set but still moist.

How to Store Leftovers

Let any leftover casserole cool to room temperature, then cover it tightly with plastic wrap or transfer portions to an airtight container. I like using these glass containers with locking lids because they seal well and don’t absorb odors from the fridge.

Sometimes, I just wrap the whole dish in plastic wrap like this one before refrigerating to keep it fresh. It’ll keep well in the refrigerator for up to 3-4 days. You can reheat slices in the microwave for a quick breakfast or warm the whole dish in the oven until hot all the way through.

This casserole also freezes well for up to 3 months. Just wrap individual portions tightly in plastic wrap and foil or use freezer-safe containers, and thaw overnight in the fridge before reheating, so you’ll still get its creamy, cheesy texture.

I like using these freezer-safe containers since they seal tightly and don’t crack when frozen or stacked. If I’m not transferring them, I use heavy-duty foil like this to prevent freezer burn before stacking them in the freezer.

What to Serve With Amish Breakfast Casserole

This casserole is filling enough to stand on its own, but it pairs well with a few fresh sides like fruit salad, a crisp green salad, or buttered toast to cut through the richness. If you’re building out a brunch spread, muffins or cinnamon rolls make great additions.

You can also bulk it up by mixing in extras like bell peppers, spinach, mushrooms, or diced ham before baking. For a little heat at the table, a dash of hot sauce on top works perfectly. Coffee, tea, or a glass of juice also rounds it out.

More Easy Recipes for You to Try at Home

I’ve got plenty more make-ahead and comforting recipes that are just as simple and hearty—I swear, you’ll love them!

• French Onion Casserole
• Marry Me Chicken Gnocchi
• Shrimp Cauliflower Fried Rice
• Cheddar Bay Sausage Balls
• Chicken Salad Sandwich

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