Amish Breakfast Casserole Recipe

5 239 290
Amish Breakfast Casserole Recipe
Amish Breakfast Casserole Recipe photo by Taste of Home
Publisher Photo

Amish Breakfast Casserole Recipe

Read Reviews
5 239 290
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

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

Directions

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Test Kitchen Tips
  • Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
  • Cottage cheese is surprisingly versatile and almost disappears into this dish when baked.
  • Assemble a day in advance, and bake just before serving.
  • Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002, p12

    Nutritional Facts

    1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

    • 1 pound sliced bacon, diced
    • 1 medium sweet onion, chopped
    • 6 large eggs, lightly beaten
    • 4 cups frozen shredded hash brown potatoes, thawed
    • 2 cups shredded cheddar cheese
    • 1-1/2 cups 4% cottage cheese
    • 1-1/4 cups shredded Swiss cheese
    1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
    2. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

    Test Kitchen Tips
  • Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
  • Cottage cheese is surprisingly versatile and almost disappears into this dish when baked.
  • Assemble a day in advance, and bake just before serving.
  • Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002, p12

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    Reviews forAmish Breakfast Casserole

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    MY REVIEW
    Becky1954 User ID: 5958039 268308
    Reviewed Jun. 23, 2017

    "This is one of our favorite recipes. We like it with ham...good way to use leftovers. I'm going to do what one other reviewer did, and try ricotta cheese this time, since I have some I need to use. Thanks for recipe."

    MY REVIEW
    Lilmissyvo User ID: 8762929 267609
    Reviewed Jun. 4, 2017

    "Very delicious. I cut the recipie in half and used an 8X8 baking dish. I assembled it the night before and popped it in the oven this morning."

    MY REVIEW
    jwfy User ID: 4335749 264714
    Reviewed Apr. 16, 2017

    "Cooking 1 pound of bacon and a medium onion together does not work. Onion burns before the bacon is crisp (on medium heat). Do them separately or start the bacon well before adding the onion!"

    MY REVIEW
    gooch621 User ID: 7069389 264471
    Reviewed Apr. 8, 2017

    "My mom has made this for years and is the "go to" recipe when all of the family is over for breakfast! EXCELLENT!!"

    MY REVIEW
    mother of 3 User ID: 1726536 264365
    Reviewed Apr. 5, 2017

    "I used to make this several years ago. We really enjoyed it."

    MY REVIEW
    marilynlindquist User ID: 1483674 264359
    Reviewed Apr. 5, 2017

    "A definite keeper! I've made this for gatherings of both family and friends. This recipe is HIT and I make it just as the recipe identifies. Guests always ask for the recipe."

    MY REVIEW
    watsonl1 User ID: 3481416 263688
    Reviewed Mar. 20, 2017

    "I have two breakfast casseroles that I traditionally make and this one is hands down the favorite. Based on the good reviews, I used my Sunday School class as guinea pigs and made this recipe because it is enough to feed a group. There was not one bite left and many request for the recipe. I did put together the casserole the day before and took it out the next morning to bake. I needed about 5 minutes more baking time (45 minutes total). Also, based on some of the other reviewers suggestions I added a small can of diced green chiles which added perfect flavor. Overall this dish is a winner."

    MY REVIEW
    Lynn User ID: 9098468 262030
    Reviewed Mar. 4, 2017

    "I thought the mixture looked dry for an egg casserole so I added 1/4 cup of milk. DON'T DO IT. I had to bake it longer because of the extra moisture. Follow the directions. It tasted excellent!"

    MY REVIEW
    rwippel User ID: 4262008 261544
    Reviewed Feb. 19, 2017

    "This breakfast casserole was delicious. I cooked it in the cast iron skillet I cooked the bacon in. Then served it with sliced avocado and tomatoes."

    MY REVIEW
    Grannyinnc User ID: 8787671 261296
    Reviewed Feb. 14, 2017

    "This sounds wonderful. Does anyone know if it can be put together and then frozen for later use?"

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