Cheesy Amish Breakfast Casserole

This Amish breakfast casserole has bacon, onion, eggs, hash browns, and lots of cheese. My family loves this hearty dish! Try breakfast sausage in place of bacon if you prefer.

This crowd-pleasing Amish breakfast casserole recipe is not only hearty and filling, it’s made with budget-friendly ingredients you may already have on hand.

Amish Breakfast Casserole Ingredients

These are the basic ingredients you’ll need to make this Amish breakfast casserole:

Bacon and onion: This Amish breakfast casserole starts with an onion sauteed with bacon.
Eggs: You’ll need nine (lightly beaten) eggs.
Hash browns: Frozen hash brown potatoes are the convenient secret ingredients.
Cheese: This recipe calls for Cheddar, Swiss, and small curd cottage cheeses.

How to Make Amish Breakfast Casserole

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this Amish breakfast casserole at home:

Cook the bacon and onion, drain, and transfer to a bowl.
Stir in the eggs, potatoes, and cheeses.
Pour into a prepared baking dish and bake until the eggs are set.

What to Serve With Amish Breakfast Casserole

This Amish breakfast casserole is a filling meal in and of itself. However, if you’re looking for some recipes to complete your breakfast or brunch menu, we’ve got you covered.

Can You Make Amish Breakfast Casserole Ahead of Time?

Yes, this Amish breakfast casserole works well as a make ahead dish. Simply prepare the ingredients, pour the mixture into a prepared casserole dish, cover tightly, and refrigerate for up to two days. Uncover and bake as directed.

How to Store Amish Breakfast Casserole

Cover the leftover Amish breakfast casserole tightly or place it in an airtight container. Store in the refrigerator for up to three days. Reheat in the microwave or in the oven.

Can You Freeze Amish Breakfast Casserole?

If you plan to freeze Amish breakfast casserole, cook it in a foil baking dish. Allow it to cool, then wrap it in storage wrap. Follow it up with a layer of aluminum foil. Freeze the casserole for up to three months, then thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“My family absolutely loves this dish,” says mikemaritch. “I have made it three times since discovering the recipe last month and I think my favorite thing about it (besides it being delicious) is how versatile and customizable it is.”

“This is so delicious and easy,” raves Cheri Miles. “I used ricotta cheese instead of cottage and it was truly exceptional! Will make it again! And again!”

“I made it for Easter breakfast and we ate some for three days after,” according to MC. “My husband loved it! Easy to make! It was a good change from my sausage casseroles.”

Ingredients

1 pound sliced bacon, diced
1 medium sweet onion, chopped
9 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 ½ cups small curd cottage cheese
1 ¼ cups shredded Swiss cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.
Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into the prepared baking dish.
Bake in the preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.