- 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
- 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 in the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.
Reviews forAmish Breakfast Casserole
"Not many recipes have 258 reviews! I made this for supper for my adult son and I the other night. I had read a lot of the reviews and also checked out other recipe sites online for the same recipe title. I used a dozen eggs and roughly chopped half a container of fresh, sliced mushrooms from Costco - which I fried with the onions - in the same pan as I had fried the bacon (I used low sodium), separately. I added a generous amount of freshly ground pepper (my son loves it) but didn't add salt as I felt the bacon and the cheese would provide enough. Seeing as I hadn't made this before I didn't make any other changes - unusual for me. It was a wholesome meal! I accompanied it with a dish of stewed, herb and spice whole tomatoes - but will use vine ripened local ones when they are available - I might even fry fresh tomato halves in the leftover bacon drippings. I will also serve it with a variety of relish and chutney recipes I make. Another reviewer's comment about using salsa is an option. Before warming the leftovers my son asked me to ramp up the flavour so I sprinkled some cayenne and garlic powder on the top and then added a layer of shredded cheddar cheese. I was pleased with the result (I don't like food as hot/spicy as my son), and my son thought it was an improvement. He wants me to make another one next week mixing the cayenne and garlic into the mixture before putting it in the casserole dish - adding a bit more of both than I'd put on the one I reheated. Obviously a personal preference. He also wants me to substitute half the hash browns for thawed mixed veggies. I'll also add the whole 500g container of cottage cheese (that's 1/2 cup more than in this recipe), as we both love cheese. Really pleased to find this recipe - thanks Beth Notaro for sharing! It reminds me of an Old Order Mennonite friend I had who died too early a few years ago with cancer. I'm sure that association added to my enjoyment of this casserole. I'm sure I'll be making this countless times with numerous variations - as well as ones close to the original. I like the idea that it's bread and gluten free as I have friends who are conscious of needing to avoid gluten."
"Made this for a church pot luck and brought home an empty dish. I did use hot sausage instead of bacon and liked the flavor it added."
"I make this several times a year, I bring it to staff breakfasts at my school as well. Always a hit."
"Yummy! I’d make it again."
"Used sausage instead of bacon, added 1/2 cup milk, 2 minced garlic cloves and 1/2 tsp black pepper. Very good."
"Very good, will make again for sure."