Amish breakfast casserole is a mouthwatering cheesy casserole made with shredded cheese, dense cottage cheese, and bacon – a perfect large volume breakfast casserole to feed a potluck or to serve on busy holiday mornings.
This is an easy, no fuss breakfast casserole bake that heats up well and makes hearty left overs too!
Amish Breakfast Casserole
This breakfast casserole is a flavorful and savory dense egg casserole, made with cottage cheese and hoards of delicious other cheeses- to pull together into an amazingly perfect and filling morning.
As far as the hash browns, they do need to be thawed out or they will freeze the cottage cheese as you assemble your casserole, so the night before, just toss your bag into the fridge and drain any access water.
You can often find already thawed fresh hash browns near the eggs as well in most grocery stores.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- frozen shredded hash browns
- bacon
- cottage cheese
- shredded Swiss cheese
- shredded cheddar cheese
- eggs
- milk
- salt
- pepper
RELATED RECIPES: Amish Breakfast Casserole, Sausage Hash Brown Casserole, Biscuits and Gravy Casserole, Cinnamon Apple Breakfast Bake, Blueberry Breakfast Casserole, Cracker Barrel Hash Brown Casserole, Ham Hash browns
Amish Casserole Variations: Add cooked breakfast sausage if you want to add more protein!
Cottage Cheese Or Ricotta?
I have also made this Amish breakfast casserole with ricotta.
It has similar (although smoother) consistency and can be substituted if necessary.
Egg Breakfast Casserole with Cottage Cheese and Bacon
Preheat oven to 350 and grease a 9×13 baking pan. Set aside.
Add hash brown potatoes, bacon, and cheeses to a mixing bowl and mix well.
Pour hash brown mixture into prepared pan.
In a separate bowl, add eggs, milk, salt and pepper and whisk well.
Pour on top of potato mixture in pan and stir well to evenly coat and distribute.
Bake for 40-45 minutes or until edges are brown and center is set when inserting a knife.
Let stand for 5 minutes before cutting into 18 squares.
Serves 18
Casserole Recipes
I love making casserole side dishes, so if you need more, you do not have to venture far!
- Apple Cinnamon Bread Pudding
- Biscuits and Gravy Casserole
- Apple Breakfast Bake
- Blueberry French Toast Casserole
- Cinnamon Roll French Toast Casserole
- Sausage Hashbrown Breakfast Casserole
- Spinach Casserole with Crunchy Onions
- Loaded Twice Baked Potato Casserole
- Cheesy Shrimp and Asparagus Casserole
Make sure you come back and tell me any changes you made, if you loved it and always be sure to share with me your pictures on social media by tagging with #SaltySideDish
Amish Breakfast Casserole - SUPER CHEESY!
Ingredients
- 4 cups frozen shredded hash browns thawed (about 16 oz)
- 6 slices bacon cooked and cut into small pieces
- 1-1/2 cups small curd cottage cheese
- 1-1/4 cups shredded swiss cheese
- 1 cup shredded cheddar cheese
- 8 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Amish Breakfast Casserole
- Preheat oven to 350 and grease a 9x13 baking pan. Set aside.
- Add thawed hash brown potatoes, cut up cooked bacon, and cottage cheese, and all shredded cheeses, to a mixing bowl and mix well. A spatula works best to make sure the hash browns are well incorporated with all the cheese.
- Pour hash brown cheese mixture into prepared pan.
- In a separate bowl, crack eggs, milk, salt and pepper and whisk well.
- Pour egg mixture on top of potato mixture in pan and stir well to evenly coat and distribute.
- Bake for 40-45 minutes or until casserole edges are brown and center is set when inserting a knife.
- Let Amish Breakfast Casserole stand for 5 minutes to cool slightly before cutting into 18 squares.
- Optional: Serve with a side of salsa or cut up tomatoes
Notes
Amish Casserole Recipe Substitutions
- All recipes can have a varying bit of substitutions with no bearing on how its cooked. This breakfast casserole is delicious the way it is, but you can substitute whole cream for milk or ricotta cheese cheese for the cottage cheese.
- Every year I get questions on the hash brown layer and if they need to be cooked. Breakfast casseroles typically do NOT cook hash browns, its part of the ease and it tastes delicious and soft when combined with eggs and cheese. Its not going to hurt if you want to take the extra time to crisp your hash browns either. Please note that I do not make my casseroles that way.
Nutritional information is an automated estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator or app.
Nutrition
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Comments & Reviews
Patty says
Can this be frozen ahead of time?
Trisha says
I haven’t done it, so I hesitate to say yes or no. It might be possible, but in general, I avoid freezing anything with dairy in it because when you unfreeze, dairy can seperate. Because this has cottage cheese, part of me says that I wouldn’t freeze it. Without actually testing, I cant say for sure confidently.
Trihsa
Stesha says
Can this be made the night before?
Trisha Haas says
Do you mean prep or reheat? If you mean prep, I would keep the egg mixture seperate from hashbrown mixture until ready to cook. If you mean cook and then reheat, yes it makes fine leftovers.