Amish Breakfast Casserole Recipe – Cheesy, Hearty Brunch Favorite
This Cheesy Amish Breakfast Casserole is a hearty, make-ahead brunch favorite that’s loaded with flavor and comfort. Packed with eggs, sausage, hash browns, and plenty of gooey cheese, it’s the perfect dish for feeding a crowd on holidays, weekends, or potlucks. Simple to prep and bake in one dish, this casserole delivers classic country flavor with every bite. Serve it warm with fresh fruit or toast for a complete breakfast spread.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Skillet
- Whisk or fork
- Measuring Cups and Spoons
- Spatula or wooden spoon
- Aluminum foil (optional for reheating)
Ingredients
- 1 lb bacon or breakfast sausage, cooked and crumbled
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 8 large eggs, lightly beaten
- 2 cups shredded cheddar cheese
- 1½ cups shredded mozzarella cheese
- 1½ cups cottage cheese
- ½ cup diced onion (optional)
- ½ cup diced bell pepper or spinach (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook the meat: In a skillet, cook bacon or sausage until browned. Drain excess fat.
- Mix ingredients: In a large bowl, combine hash browns, cooked meat, cheddar, mozzarella, cottage cheese, and any optional vegetables.
- Add eggs and seasoning: Stir in beaten eggs, salt, pepper, garlic powder, and parsley until well mixed.
- Assemble: Pour mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 45–55 minutes, or until golden and set. A knife inserted in the center should come out clean.
- Rest: Let casserole sit for 10 minutes before slicing and serving.
Notes
- Make-Ahead: Assemble the night before, cover, and refrigerate. Bake fresh in the morning.
- Vegetarian Option: Skip the meat and add mushrooms, spinach, or zucchini.
- Spicy Twist: Add jalapeños, pepper jack cheese, or hot sauce.
- Low-Carb Swap: Use cauliflower rice instead of hash browns.
- Mini Casseroles: Use muffin tins for individual servings—bake 25–30 minutes.
- Storage: Refrigerate leftovers up to 4 days or freeze for 2 months.
- Reheating: Cover with foil and warm in oven or microwave to retain moisture.
- Flavor Boost: Sprinkle paprika or fresh herbs on top before serving.