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
- cottage cheese
- shredded Swiss cheese
- shredded cheddar cheese
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.
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