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Amish Breakfast Casserole Recipe | Bakerette.com

Breakfast Casserole Amish Syle

I think I finally figured out why I love breakfast…

Try this breakfast casserole made Amish style with hash browns, bacon, and lots of cheese! | Bakerette.com

It’s the only real meal you can actually eat dessert and junk food and get away with calling it a meal. For instance, donuts and pastries, cinnamon rolls, sugar cereals, crepes with Nutella and whip cream, pancakes smothered in maple syrup, and so many other delicacies called “breakfast”! But I also love breakfast because of all of the other comfort foods you get to eat like breads, eggs, cheeses, potatoes, and oatmeal. I love breakfast for dinner, too. I could eat it any time. Any place. Don’t tell Mr. Chef, but I could seriously eat at Village Inn or even IHOP for an anniversary dinner. That’s how much I heart breakfast for dinner. Ya, I know, pop that bubble. Mr. Chef would draw the line.

Not too long ago Mr. Chef and I made a trek to Pennsylvania for a convention he attended in Lancaster, Pennsylvania. It was the first time I had been to Pennsylvania. Can I just tell you how much I fell in love with that city? It was the first time I had ever encountered the Amish and I was captivated. Captivated with their rich farmland, the clippity-clop, clippity-clop sound of hooves as they drove their buggies by, the quiet and solitude of the countryside, and visiting Amish communities where they sold incredible quilts and amazing food. Pretty darn fascinating.

Try this breakfast casserole made Amish style with hash browns, bacon, and lots of cheese! | Bakerette.com

Yes, and I even had hash brown casserole for dinner one evening at a quaint little inn that served an Amish Breakfast Casserole. It was similar to this recipe. Not only does it have THREE cheeses–cheddar, Swiss, and cottage–but it’s stuffed with hash browns, crispy bacon (or sausage), and eggs. Yummm!

After we ate this recipe for brunch the other day, my son asked me if I could also make it for dinner. Ahhhh, a son after my own heart. I love it!

Try this breakfast casserole made Amish style with hash browns, bacon, and lots of cheese! | Bakerette.com

Breakfast Casserole Amish Syle
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 9
Ingredients
  • 1 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 8 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 ounces frozen shredded hash browns, thawed
  • 2 cups cheddar cheese, shredded
  • 12 ounces (1 1/2 cups) small curd cottage cheese
  • 1 1/4 cups Swiss cheese, shredded
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking dish by lightly coating with cooking spray.
  2. Dice the bacon into bite-size pieces prior to cooking. In a large skillet, combine the onion and bacon and cook until bacon is crisp. Drain. Return the skillet to the stove and add the minced garlic. Stir for about 1 minute or until fragrant. Remove from stove.
  3. In a large mixing bowl, mix together the remaining ingredients. Stir in the bacon mixture. Transfer to the prepared baking dish and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before serving.
Nutrition Information
Serving size: 1 slice Calories: 273 Fat: 18 g Saturated fat: 10 g Sodium: 477 mg Fiber: 1 g Protein: 18 g Cholesterol: 153 mg

Recipe inspired by TasteOfHome.com

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Looks delicious! Thankfully I have all the ingredients…breakfast for dinner at our house tomorrow!

  2. Has anyone made this with crumbled sausage instead of bacon?

  3. Okay, I’m really going to throw you a tough one. Is cottage cheese the main binder? My husband hates cottage cheese AND ricotta. I’m at a loss for what else to sub.

    • That’s so sad to hear Val! :) There are different kinds of cheeses you can use but I haven’t tried them in this recipe. Low fat or regular soft tofu has the same texture and is plant based. You can also use goat cheese that is also creamy like ricotta. Queso fresco, a Spanish cheese, is saltier and has a smooth texture too. You can use them in equal portions to ricotta.

    • you could maybe use some cream cheese in place of the cottage

  4. Joanne Weber says:

    I love this recipe!!! I’ve made it a few times now:) Has anyone tried subbing potatoes shredded in their food processor as apposed to buying the packaged shredded hash browns?

  5. This stuff is so yummy! For vegetarians like myself it works really well made with stripples (fake bacon) and you can throw in some extra veggies like red bell pepper, or mushroom. We also like to make it with just the two cups of shredded cheddar to cut back on the fat and cholesterol, Ive found that the changes don’t affect the recipe at all – still turns out great.

    I noticed one lady mentioned extra water from the frozen potatoes, we have found that if you cover it with foil and cook for the 30 mins then uncover (so it can get crispy on top) and cook and additional 20 minutes, that takes care of the excess liquid. :)

    • Thank you Lj for the great tips and advice! I appreciate you stopping by and sharing with Bakerette’s readers. Have a great day.

  6. Made this last night and put it in the fridge to bake in the morning for my coworkers. It was delicious! I had to bake it for almost an hour (I think because I pulled it straight from the fridge to the oven). The only thing I did different is my frozen hash browns came in a 30oz size and I threw in the whole thing. Still wishing I had more!!

  7. This is my ONLY breakfast casserole recipe, I have been baking it for years and it always gets rave reviews! I can’t wait for Christmas morning. YUM!

    • Awesome Tina! So good to hear. Glad you stopped by to provide the readers your assessment of the dish! Thanks for stopping by.

  8. I don’t get the garlic. You take the bacon out of the pan, drain it, then return the pan to the stove and cook the garlic until it’s fragrant — just to make the house smell garlicky?

  9. This is so yummy, my husband makes this for our camping trips, a great hearty start to the day!

  10. I made this using ricotta (I also can’t stand cottge cheese) It was absolutely amazing!! Thanks for an awesome recipe, Martie

    • So glad you loved it! Yes, for people who don’t like cottage cheese, ricotta cheese is a great alternative! Thanks for sharing!

      • Could you use Greek yogurt instead of cottage cheese?

        • Hi Michelle, I wouldn’t use Greek yogurt. They are too different in consistencies. You can substitute ricotta cheese for the cottage cheese, however.

  11. This looks awesome! Pinning it and totally making it. SOON!

  12. I would love this for a holiday breakfast casserole! Thanks Jennifer!

  13. Sally Gilliam says:

    What is your opinion on making this the night before?

  14. I would also like to say “I LOVE” the way this site is set up. You can copy the whole recipe, picture, author, website and all, and paste it right into Word to use later. I also LOVE the ability to have a response to my question sent by email. So far this is my favorite recipe website. Keep up the good work.

    • Wow Lois, you absolutely made my day! Seriously. I was so happy after reading your comments. Thank you so much.

  15. Would this work in a crockpot?

    • Hi Jackie. I’ve never tried it in the Crock Pot before, so I’m not sure how it would work out. If you experiment with it, let me know how it works for you!

  16. April Tuell says:

    Hi :) I’d love for you to come by and share this delicious recipe at my Saturday Spotlight Link Party, my readers would love it. Hope to see you there!

    April

  17. Melinda Shaw says:

    I was wondering if this could be made ahead and frozen….when reheated would it taste as good as if done freshly?

    • You can definitely make it ahead, however, I’ve never frozen it, so I’m not sure how that would work. But you can make it the day before without any problem.

  18. Virginia says:

    I am wondering if you could make this without the cottage cheese? My husband HATES the stuff and says he could live and even better life knowing the stuff does not exist. LOL. I personally love it with peaches but not sure about this option. As for the person who said theirs was runny, are you sure you thawed the hashbrows, I have heard that can be a problem in other similar casseroles.

    • Hi Virginia. If I used a substitute for cottage cheese in the dish, I would substitute it with ricotta cheese. I think that would be a great sub for it. I don’t eat cottage cheese straight out, but I do like it mixed in with things and like you, I do like it with peaches or pears!

  19. Delicious recipe! I served it tonight for our weekly house church gathering…”breakfast” was our meal theme. It was a hit!! I plan to omit the 1/2 tsp salt next time as it is plenty salty tasting from the bacon & cheeses. Plan to bake it an additional 35 minutes +/- if you make & refrigerate it the night before.

  20. Amy Bouley says:

    I have to come back and let everyone know how great this recipe. Made it yesterday for family brunch and everyone loving it! This recipe absolutely magnificent and keeper recipe…Thank you “Bakerette” for sharing!!!

    • Thank YOU Amy Bouley for the feedback! I’m so glad you loved it! Thanks for taking the time to provide a review. Have a great day.

    • Amy, I love it when someone tries a recipe and comes back to rate it. If it sounds good, looks good, and is easy to make don’t mean anything until you have tried it and liked it.

  21. This recipe is VERY runny. Something is wrong. Possibly the eggs?

    • Hi Jess. I’m sorry to hear it was so runny for you. I’m not sure what happened. I had another person post to facebook that it turned out perfect. Perhaps you didn’t cook it long enough?

    • Don’t take this to the bank but in my experience if you don’t thaw the potatoes (or anything frozen) beforehand they have a lot of extra moisture in them. Could this have been the problem?

  22. This sounds awesome! I love everything about a good casserole that contains hash browns!

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