Cheesy Amish Breakfast Casserole Recipe

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 casserole bake that heats up well and makes hearty left overs too! 

Amish Breakfast Casserole

*please note there is a full printable recipe at the bottom if you do not need step by step instructions or recipe substitutions ideas*

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. 

• 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

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 hashbrown 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

 

Amish Breakfast Casserole - SUPER CHEESY!

Yield: 18 squares

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Cheesy Amish breakfast casserole with bacon, eggs, and cottage cheese, is the ultimate mouthwatering, hearty breakfast casserole for holiday mornings!

Print

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

1. Preheat oven to 350 and grease a 9x13 baking pan. Set aside.
2. 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.
3. Pour hash brown cheese mixture into prepared pan.
4. In a separate bowl, crack eggs, milk, salt and pepper and whisk well.
5. Pour egg mixture on top of potato mixture in pan and stir well to evenly coat and distribute.
6. Bake for 40-45 minutes or until casserole edges are brown and center is set when inserting a knife.
7. Let Amish Breakfast Casserole stand for 5 minutes to cool slightly before cutting into 18 squares.
8. 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.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 324Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 119mgSodium: 591mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 15g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.