Amish Breakfast Casserole
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This Amish Breakfast Casserole is everything you need to start your day right—savory, cheesy, and incredibly filling. With eggs, bacon, sausage, and hash browns all baked together, it’s like a breakfast feast in every bite. Plus, it’s super simple to throw together, making it a go-to for any morning.
This Amish Breakfast Casserole is a true crowd-pleaser, and I know that firsthand! I made it for the Stampede breakfast we hosted for friends and family, and it quickly became the star of the show. With layers of eggs, crispy bacon, savory sausage, and melty cheese, it’s everything you want in a hearty breakfast dish.
What I love most about this casserole is how it brings people together—everyone at our breakfast raved about it and couldn’t get enough. The combination of flavors and textures is just irresistible, and it’s so easy to make. Whether you’re hosting a big gathering or just want something special for a weekend brunch, this recipe will have everyone coming back for seconds.
Before You Start
- Cook the meats first: Fry the bacon and sausage separately before adding them to the casserole. This step ensures they’re fully cooked and crispy.
- Use freshly shredded cheese: Pre-shredded cheese can be convenient, but it often contains anti-caking agents that prevent it from melting smoothly. Shred your own cheddar and Swiss for a creamier, more delicious casserole.
- Let the casserole rest: After baking, let the casserole sit for a few minutes before slicing. This helps it set and makes it easier to cut clean slices.
- Customize to taste: Feel free to mix in your favorite veggies or swap out the cheeses to suit your taste. This casserole is versatile, so get creative!
- Make ahead for convenience: You can assemble the casserole the night before and bake it fresh in the morning. This is perfect for those busy mornings when you need a hearty breakfast without the fuss.
Ingredients You’ll Need
- Eggs: It’s a breakfast casserole so you’ll need lots of large eggs.
- Bacon: Because bacon makes everything better. You can swap it with turkey bacon or omit it for a lighter version.
- Breakfast sausage: You can use any sausage you like, or even try a spicy version if you’re feeling adventurous.
- Onion: I like to use white onions in a recipe like this because onion has a very mild flavor. Whatever type of onion you have handy will work.
- Hash brown potatoes: You can use frozen hash browns or freshly grated potatoes if you prefer.
- Cheddar cheese: You can substitute with any other melting cheese, like Colby Jack or Pepper Jack for a little kick.
- Swiss cheese: I added this because it adds a mild, nutty flavor. If you’re not into Swiss, mozzarella works well too.
- Cottage cheese: Keeps the casserole moist but if you’re not a fan, you could substitute with ricotta for a creamier texture.
- Salt and pepper: These simple seasonings bring out all the flavors in the dish.
- Butter: For greasing the baking dish, ensuring the casserole doesn’t stick.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of butter.
Start by cooking 1 pound of diced bacon in a large skillet over medium heat. Let it get nice and crispy, then use a slotted spoon to transfer it to a plate lined with paper towels to drain off the excess grease.
In the same skillet, add 1 pound of crumbled breakfast sausage and 1 finely chopped medium onion. Cook them together over medium heat, stirring occasionally, until the sausage is browned and fully cooked through, and the onion is softened and translucent, about 7-8 minutes. Use a slotted spoon to transfer the sausage and onion mixture to a plate lined with paper towels to drain off the excess fat.
In a large mixing bowl, whisk 12 large eggs with salt and pepper, until they’re well beaten. This will be the base that holds everything together.
Add 3 cups of shredded hash brown potatoes, 2 cups of shredded cheddar cheese, 2 cups of shredded Swiss cheese, 2 cups of cottage cheese, the cooked bacon, sausage, and onion mixture to the eggs.
Tip: Make sure the ingredients are evenly distributed so each bite has a bit of everything.
Pour the egg mixture into the prepared baking dish and spread it out evenly. Pop it in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown. Let the casserole cool for a few minutes before slicing.
Tip: If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil for the last 10-15 minutes of baking.
How To Serve
This Amish Breakfast Casserole is hearty on its own, but I love serving it with a few sides to round out the meal. Here are some ideas:
Homemade Croissants
Biscuits And Gravy
Fruit Salad with Poppy Seed Dressing
Yogurt Parfait
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole the night before and store it in the refrigerator. Just pop it in the oven the next morning, and you’ll have a hot, fresh breakfast ready in no time!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat individual portions in the microwave or the entire dish in the oven.
Can I freeze this casserole?
Absolutely! Once the casserole has cooled completely, wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It will keep in the freezer for up to 3 months.
How do I reheat frozen casserole?
To reheat, thaw the casserole in the refrigerator overnight. Then, warm it in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual slices for a quicker option.
Can I customize the ingredients?
Yes, this casserole is very versatile. You can swap out the meats, add veggies like bell peppers or spinach, or use different types of cheese. Feel free to get creative!
More Delicious Breakfast Recipes
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Amish Breakfast Casserole
Video
Ingredients
- 12 large eggs
- 1 pound bacon (diced)
- 1 pound breakfast sausage (crumbled)
- 1 medium onion (finely chopped)
- 3 cups hash brown potatoes (shredded )
- 2 cups cheddar cheese (shredded )
- 2 cups Swiss cheese (shredded )
- 2 cups cottage cheese
- salt and pepper (to taste)
- 1 tablespoon butter (for greasing the baking dish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of butter.
- In a large skillet over medium heat, cook 1 pound of diced bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- In the same skillet, add 1 pound of crumbled breakfast sausage and 1 finely chopped medium onion. Cook them together over medium heat, stirring occasionally, until the sausage is browned and the onion is softened, about 7-8 minutes. Remove the sausage and onion with a slotted spoon and drain on paper towels.
- In a large mixing bowl, whisk the 12 eggs with salt and pepper until well beaten.
- Add the shredded hash brown potatoes, cheddar cheese, Swiss cheese, cottage cheese, cooked bacon, sausage, and sautéed onions to the beaten eggs. Mix until well combined.
- Pour the egg mixture into the prepared baking dish. Spread it out evenly. Place the dish in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- Allow the casserole to cool for a few minutes before slicing and serving.
Equipment
Notes
- Assemble the casserole the night before and bake it fresh in the morning for a stress-free breakfast.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat leftovers in the microwave or oven until warmed through.
- Feel free to customize by adding your favorite veggies or swapping out the cheeses.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
