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

Amish Breakfast Casserole Recipe

Read Reviews (110)
4.77 110
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002, p12

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.

Enjoy this recipe with a sparkling wine.

Reviews for Amish Breakfast Casserole(110)

AVERAGE RATING
   (202)
RATING DISTRIBUTION
5 Star
 (169)
4 Star
 (25)
3 Star
 (5)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 18, 2014

I always make this recipe for Easter Sunday breakfast! I love it!

MY REVIEW
Reviewed Mar. 28, 2014

Easy and delicious... great if you're feeding many! For two, we had leftovers for a few days (and didn't get sick of it!)

MY REVIEW
Reviewed Mar. 22, 2014

I make this every Easter and every bit of it goes. So good! I prep it the night before and toss it in a pan on Easter morning, couldn't be easier. I use sausage sometimes to switch it up.

MY REVIEW
Reviewed Mar. 18, 2014

This was good and a nice change but I felt it needed a bit more flavor for my tastes. I liked that it used potatoes instread of bread. I did add ground pepper but felt it still needed something else. I will try it again but next time will try some of the other suggestions like pepper jack cheese instead of swisss and/or southwest potatoes instead of plain potatoes and/or the addition of sautéed peppers and garlic. This is just a personal preference for something with a little more "kick".

MY REVIEW
Reviewed Feb. 28, 2014

Really yummy, especially with breakfast sausage. I was worried there wouldn't be enough flavor but there totally was! I sprinkled pepper in it and used mozzarella instead of Swiss cheese just because I'm not the biggest fan of Swiss cheese. This would also be a really easy recipe to halve!

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