Amish Breakfast Casserole

There is a good reason this Amish breakfast casserole is such a popular choice for holidays, potlucks and relaxed weekend mornings. It combines smoky bacon, tender hash browns, eggs and three cheeses in one generous dish that feeds a crowd without keeping you beside the stove.

What makes it different from an ordinary egg bake is the cottage cheese. It melts into the egg mixture as the casserole cooks, helping the centre stay rich and creamy without giving it a strong cottage cheese taste. Cheddar provides a familiar flavour, while Swiss cheese adds a gentle nutty finish.

You can prepare most of the ingredients ahead, and leftovers reheat well. The most important step is to thaw the hash browns and remove any excess moisture. This helps prevent a watery breakfast casserole.

What Makes This An Amish-Style Breakfast Casserole?

There is no single recipe used by every Amish household. The name commonly describes this hearty style of baked breakfast made with eggs, potatoes, bacon and several cheeses.

The combination of cottage cheese, cheddar and Swiss cheese is the feature that sets many Amish-style versions apart. It is practical food made from familiar ingredients, and one baking dish provides enough for a large family breakfast or brunch.

Ingredients You Will Need

Helpful Ingredient Notes

Hash browns: Allow the frozen potatoes to thaw completely. If they feel wet, press them between clean kitchen towels or paper towels. Excess water can make the centre loose and increase the cooking time.

Cottage cheese: Small-curd and large-curd cottage cheese will both work. It may look lumpy before baking, but the curds soften considerably in the oven.

Bacon: Cook the bacon before adding it to the casserole and drain away the fat. Sausage or diced ham can replace the bacon, but sausage should also be fully cooked and drained first.

Onion: Onion is optional, but it adds plenty of flavour. Soften it in the pan during the final few minutes of cooking the bacon.

How To Make Amish Breakfast Casserole

1. Prepare The Oven And Dish

Preheat the oven to 350°F or 175°C. Grease a 9 x 13-inch baking dish, including the corners and sides.

2. Cook The Bacon

Cook the bacon until crisp. Transfer it to paper towels, drain away the excess fat and crumble it.

If you are adding onion, cook it in the bacon pan until softened but not heavily browned.

3. Whisk The Eggs

Place the eggs in a large mixing bowl. Add the salt and black pepper, then whisk until the yolks and whites are evenly combined.

4. Add The Filling

Stir in the thawed hash browns, cheddar, cottage cheese, Swiss cheese, bacon and optional onion. Fold everything together until the ingredients are evenly distributed.

5. Fill The Baking Dish

Spoon the mixture into the prepared baking dish and spread it into an even layer. Avoid pressing the mixture down too firmly.

6. Bake Until Set

Bake uncovered for 35 to 45 minutes. The edges should be lightly golden, and the centre should no longer wobble like liquid when you gently move the dish.

For additional certainty, an instant-read thermometer inserted into the centre should reach 160°F or 71°C.

7. Let It Rest

Remove the casserole from the oven and let it rest for 10 minutes. This allows the eggs to finish setting and makes the casserole easier to slice.

Important: A deep ceramic dish can take longer than a metal baking pan. Judge the casserole by its set centre and internal temperature rather than its colour alone.

Living Green And Frugally

Cheesy Amish Breakfast Casserole

A hearty make-ahead breakfast casserole filled with bacon, eggs, hash browns, cottage cheese, cheddar and Swiss cheese.

Prep
20 minutes

Cook
35 to 45 minutes

Rest
10 minutes

Serves
10 to 12

Print Recipe

Ingredients

• 1 pound bacon, cooked, drained and crumbled
• 6 large eggs
• 4 cups frozen shredded hash browns, thawed and dried
• 2 cups shredded cheddar cheese
• 1½ cups cottage cheese
• 1¼ cups shredded Swiss cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 small onion, finely diced, optional
• Butter or non-stick cooking spray

Instructions

1. Preheat the oven to 350°F or 175°C. Grease a 9 x 13-inch baking dish.
2. Cook the bacon until crisp, drain it thoroughly and crumble it. Soften the optional onion during the final few minutes.
3. Whisk the eggs, salt and black pepper together in a large bowl.
4. Stir in the hash browns, cheddar, cottage cheese, Swiss cheese, bacon and onion.
5. Spread the mixture evenly inside the prepared dish.
6. Bake uncovered for 35 to 45 minutes, until the centre is set and reaches 160°F or 71°C.
7. Rest for 10 minutes before slicing and serving.

Make-ahead: Assemble, cover and refrigerate overnight. A fully chilled casserole may require an additional 5 to 15 minutes in the oven.

Storage: Refrigerate cooked leftovers for 3 to 4 days. Freeze individual cooked portions for up to 2 months for the best quality.

Can You Make It The Night Before?

Yes. For the best texture, cook the bacon, thaw and dry the hash browns, shred the cheese and grease the baking dish the night before. Store the prepared ingredients covered in the refrigerator, then add the eggs shortly before baking.

You can also assemble the complete casserole and refrigerate it, tightly covered, overnight.

A cold glass or ceramic baking dish should not necessarily be moved directly into a hot oven. Check the manufacturer’s instructions. A fully chilled casserole may require an additional 5 to 15 minutes of baking.

Easy Variations

• Sausage: Replace the bacon with one pound of cooked and drained breakfast sausage.
• Ham: Use approximately two cups of diced cooked ham. Reduce the salt if the ham is particularly salty.
• Vegetarian: Leave out the meat and add cooked mushrooms, peppers, onions or spinach. Drain watery vegetables first.
• Spicy: Add diced jalapeño, chilli flakes or pepper Jack cheese.
• Different cheese: Gruyère, Monterey Jack or Colby can replace the Swiss cheese.

Storing, Freezing And Reheating

Refrigerating Leftovers

Cool leftovers promptly and place them in a covered container. Refrigerate the casserole for up to 3 to 4 days.

Freezing The Casserole

For convenient breakfasts, freeze the cooked casserole in individual portions. Allow it to cool before wrapping each portion securely.

Freeze for up to 2 months for the best texture and flavour. Thaw overnight in the refrigerator before reheating.

Reheating

Warm individual portions in the microwave until steaming hot throughout.

To reheat several portions, cover the dish with foil and place it in a 325°F or 165°C oven until the centre is hot. Previously cooked leftovers should reach 165°F or 74°C.

Common Mistakes To Avoid

Using Wet Hash Browns

Water from the potatoes can collect in the base and leave the egg mixture loose. Thaw and dry the hash browns before using them.

Adding Raw, Watery Vegetables

Mushrooms, spinach, tomatoes and zucchini release moisture while cooking. Cook and drain them before adding them to the casserole.

Leaving Fat On The Bacon

Bacon already provides plenty of richness. Drain it thoroughly to prevent a greasy casserole.

Overbaking The Eggs

The centre must be safely cooked, but baking the casserole for too long can produce dry, rubbery eggs.

Slicing It Immediately

Resting the casserole for 10 minutes gives it time to firm up and helps produce neater portions.

Using A Dish That Is Too Small

A deep, crowded casserole takes longer to cook. Use a 9 x 13-inch dish for more even baking.

Frequently Asked Questions

Why Is My Breakfast Casserole Watery?

The usual causes are wet hash browns, uncooked vegetables or removing the casserole before its centre has set. Dry the potatoes, cook moisture-rich vegetables first and check the middle before serving.

Does It Taste Like Cottage Cheese?

Not strongly. Cottage cheese blends with the eggs and melted cheeses, producing a creamy texture rather than an obvious cottage cheese flavour.

Can I Use Fresh Potatoes?

Yes. Peel and coarsely shred the potatoes, then squeeze them extremely well inside a clean kitchen towel. Fresh potatoes may require a little extra cooking time.

Can I Make A Smaller Casserole?

Yes. Halve the ingredients and use an 8-inch square baking dish. Begin checking it after approximately 28 to 30 minutes.

Can I Freeze It Before Baking?

You can, but the potatoes and cottage cheese may release water as they thaw. Freezing cooked portions usually provides a more predictable texture.

What Should I Serve With It?

Fresh fruit, sliced tomatoes or a simple green salad will balance the rich casserole. Toast, homemade bread or cinnamon bread can turn it into a larger brunch.

Final Thoughts

This cheesy Amish breakfast casserole is filling, flexible and easy to prepare for a crowd. Drying the potatoes, draining the bacon and allowing the finished casserole to rest are the small details that make the biggest difference.

Prepare the ingredients the evening before when mornings are busy, then bake the casserole until the centre is completely set. You will have a warm, satisfying breakfast that works just as well for a holiday table as it does for several days of convenient breakfasts.