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Amish Breakfast Casserole

This Amish Breakfast Casserole fits just about any breakfast situation—family mornings, weekend guests, or a brunch table. It’s hearty, holds up well, and can be made in advance, so it’s one less thing to think about when you’ve got people to feed. Whether you freeze it or chill it overnight, it reheats easily and still tastes great once served. If you're after something fuss-free but still pays off every time, this casserole is one of those easy recipes you won't regret.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Casserole
Cuisine American
Servings 12
Calories 478 kcal

Equipment

Ingredients
 
 

  • 1 pound sliced bacon chopped
  • ½ pound sausage with the skin removed and chopped
  • 4 cups frozen shredded hash brown potatoes
  • 6 large eggs
  • 1 ½ cups cottage cheese
  • 2 cups cheddar cheese shredded
  • 2 cups Swiss cheese shredded and divided
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika powder
  • Salt and pepper

Instructions
 

  • Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish and set aside.
  • In a large skillet over medium heat, cook the chopped bacon and sausage until browned and fully cooked. Drain off any excess grease.
    1 pound sliced bacon, ½ pound sausage
  • In a large mixing bowl, whisk together the eggs and cottage cheese until well blended.
    6 large eggs, 1 ½ cups cottage cheese
  • Stir in the cooked bacon and sausage, hash browns, cheddar cheese, 1 ¾ cups of the Swiss cheese, garlic powder, paprika, and a pinch of salt and pepper. Mix until evenly combined.
    4 cups frozen shredded hash brown potatoes, 2 cups cheddar cheese, 2 cups Swiss cheese, ½ teaspoon garlic powder, ½ teaspoon paprika powder, Salt and pepper
  • Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining ¼ cup of Swiss cheese over the top.
  • Bake for 55 to 65 minutes, or until the casserole is set in the center and golden on top.
  • Let cool slightly before slicing. Serve warm for a hearty, crowd-pleasing breakfast.

Video

Notes

  • 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.

Nutrition

Calories: 478kcalCarbohydrates: 15gProtein: 24gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 160mgSodium: 656mgPotassium: 410mgFiber: 1gSugar: 1gVitamin A: 563IUVitamin C: 6mgCalcium: 338mgIron: 2mg
Keyword Amish Breakfast Casserole
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