This Amish breakfast casserole is easy to put together, and contains delicious ingredients like eggs, shredded hash browns, cheese, bacon or sausage, and more!
I absolutely love this casserole! It’s super simple to make, and it’s the perfect item to serve for brunch on weekends and as a comforting breakfast during the holidays. The best part is that you’ll have leftovers for a few days, which is always a win in my book. Amish breakfast casserole is also customizable! You can use crumbled bacon and sausage, leftover steak, or a meat substitute. It’s hearty and will keep you full and satisfied for hours!
Ingredients
- 4 strips bacon
- 1 small yellow onion, diced
- 1/2 pound ground breakfast sausage
- 6 large eggs
- 3/4 cup cottage cheese (sub with 2/3 cup ricotta)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss or Gruyere cheese
- 4 cups frozen shredded hash browns
How to Make Amish Breakfast Casserole
- Preheat oven to 350 degrees F.
- Bacon: Cook the bacon in a skillet until browned and crisped around the edges. Remove and set aside to cool, then chop into small pieces.
- Onion: Reserve 1 tablespoon of rendered fat in the skillet, and discard the rest. Cook the onion over medium heat for 1-2 minutes until slightly softened and translucent.
- Sausage: Add the ground breakfast sausage to the skillet and cook until no pink remains.
- Egg Mixture: In a large bowl, whisk the eggs with the cottage cheese, salt, black pepper, and garlic powder.
- Add Remaining Ingredients: Next, stir in the sausage and onions, then add the shredded cheddar and Swiss cheese, and finally fold in the shredded hash browns.
- Bake: Pour mixture into greased 9″ x 13″ baking dish, and level out the mixture with a spoon or spatula. Bake, uncovered, for 40 minutes, or until a knife inserted into the center comes out clean.
- Rest and Serve: Let the casserole rest for at least 10 minutes before serving.
- Leftovers: Store leftover breakfast casserole in the fridge for up to 3 days. Rewarm in the microwave. Do not freeze.
Recipe Tip: Prepare the casserole up to 4 hours in advance, refrigerate, and pop it in the oven 15 minutes before your guests arrive.
Sides for Amish Breakfast Casserole
You can serve this casserole with most breakfast and brunch options. Here are some of my favorite pairings:
1. Fresh fruit salad
2. Breakfast pastries
3. Green salad
4. Yogurt with granola
5. Roasted or sautéed vegetables
More Recipes to Enjoy!
Amish Breakfast Casserole
Equipment
- 1 standard skillet
- 1 9" x 13" baking dish
Ingredients
- 4 strips bacon
- 1 small yellow onion diced
- 1/2 pound ground breakfast sausage
- 6 large eggs
- 3/4 cup cottage cheese (sub with 2/3 cup ricotta)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Swiss or Gruyere cheese
- 4 cups frozen shredded hash browns
Instructions
- Preheat oven to 350 degrees F.
- Cook the bacon in a skillet until browned and crisped around the edges. Remove and set aside.
- Reserve 1 tablespoon of rendered fat in the skillet, and discard the rest. Cook the onion over medium heat for 1-2 minutes until slightly softened and translucent.
- Add the ground breakfast sausage to the skillet and cook until no pink remains.
- In a large bowl, whisk the eggs with the cottage cheese, salt, black pepper, and garlic powder.
- Next, stir in the sausage and onions, then add the shredded cheddar and Swiss cheese, and finally fold in the shredded hash browns.
- Pour mixture into greased 9″ x 13″ baking dish, and level out the mixture with a spoon or spatula.
- Bake, uncovered, for 40 minutes, or until a knife inserted into the center comes out clean.
- Let the casserole rest for at least 10 minutes before serving.
- Store leftover breakfast casserole in the fridge for up to 3 days. Rewarm in the microwave. Do not freeze.
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