Amish Breakfast Casserole Recipe

Amish Breakfast Casserole Recipe Amish Breakfast Casserole Recipe photo by Taste of Home Rating 5

We enjoyed a hearty breakfast bake during a visit to an Amish inn. When I asked for the recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this version my family loves. Try breakfast sausage in place of bacon. —Beth Notaro, Kokomo, Indiana

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Amish Breakfast Casserole Recipe
  • Prep: 15 min. Bake: 35 min. + standing
  • Yield: 12 Servings
15 35 50

Ingredients

  • 1 pound sliced bacon, diced
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1-1/4 cups shredded Swiss cheese

Directions

  • In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 273 calories, 18 g fat (10 g saturated fat), 153 mg cholesterol, 477 mg sodium, 8 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Amish Breakfast Casserole

Amish Breakfast Casserole Recipe

Amish Breakfast Casserole

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(11-20) of 83 reviews

Reviewed on Jan. 09, 2013 by Bingmower

My family loved it.

Reviewed on Jan. 08, 2013 by Braudt

Easy and delicious!

Reviewed on Jan. 01, 2013 by Donalie Guin

Tasty and easy to create but somewhat bland. I will definitely make it again adding green & red peppers, perhaps black olives. My son added salsa as a topping saying it was perfect.

Reviewed on Dec. 29, 2012 by germanycook

This was good but can use improving - I used 8 eggs, didn't have swiss cheese so used some sour cream, added salt (and it still needed some when I served it!). Very good idea and you can definitely play with the recipe, add ingredients that you like!

Reviewed on Dec. 18, 2012 by bowler_jen

Excellent. Always goes fast.

Reviewed on Nov. 29, 2012 by Niena

I made some changes due to suggestions from other reviewers. I used 9 eggs instead of 6. I used ricotta cheese instead of cottage cheese because I really dislike cottage cheese. My potatoes were added frozen because I did not notice that the recipe said thawed. The casserole was very, very dry. I assume it was because I added too many eggs. The flavor was good and I will try this recipe again only this time I will not make any changes to the original recipe.

Reviewed on Nov. 25, 2012 by geocarjoh

Made this for company breakfast and everyone loved it and asked for the recipe. Making it today again... So easy and I think I cut back slightly on fat and it was still good... A definite keeper!

Reviewed on Nov. 22, 2012 by Machensmama

This was so easy to make and everyone in my family loved it!! This casserold will be a mainstay in my family for many years.

Reviewed on Oct. 26, 2012 by Rufus55

this was great! I would add a couple more eggs but even without doing that this was great as in!! It was all gone with no leftovers!

Reviewed on Oct. 23, 2012 by juanitahanzel

MY husband really liked this. Used Sasuage & added a dash of Cayenne pepper. Will try pepper jack next time. We like kick

 
 

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