Amish Breakfast Casserole

Square serving of hash brown potato, egg and cheese casserole on a white plate.

5 stars (1 review)

This incredible Amish breakfast casserole requires only seven ingredients but packs a punch in the flavor department! It's loaded with bacon and eggs, shredded potatoes, and three types of melty cheeses, for a comforting country breakfast that's simple to prepare and always a hit.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 436kcal

Author: Sommer Collier

Ingredients

30 ounces frozen hash brown potatoes thawed
16 ounces thick-cut bacon chopped
1 large sweet onion peeled and diced
10 large eggs
2 cups cottage cheese
8 ounces shredded sharp cheddar cheese 2 cups
6 ounces shredded pepper jack cheese 1 ½ cups

US Customary - Metric

Instructions

Preheat the oven to 350°F and set out a 9 x 13 inch baking dish (3 quarts). Grease the dish or spray with nonstick cooking spray.
Place a skillet over medium heat. Add the chopped bacon to the skillet. Stir and sizzle the bacon until it's reddish-brown in color and looks crispy. Then add the chopped onions. Continue to stir and sauté until the onions are soft, approximately 5-6 minutes.
Meanwhile, set out a medium bowl and crack the eggs. Whisk well and set aside.
Set out a large mixing bowl. Place the thawed hashbrowns in the bowl.
Use a slotted spoon to scoop the bacon and onion mixture over the top of the hashbrowns. Gently tossed together to cool the bacon and fully thaw the hashbrowns.
Add the cottage cheese, shredded sharp cheddar cheese, and pepper jack cheese. Gently toss to combine.
Pour the beaten eggs over the top of the mixture. Then gently tossed to coat.
Scoop the hash brown mixture into the prepared pan and spread into an even layer.
Bake uncovered for 50-60 minutes, until bubbly and golden around the edges and puffed in the center.
Allow the casserole to cool for 5 minutes, then cut into squares and serve as-is, or garnished with parsley or chopped scallions.

Video

Notes

Keep cooled leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze individual portions - or the whole casserole - for up to 3 months.

While you can reheat leftovers in the microwave in 1-2 minute bursts at 50% power, I prefer reheating in the oven to get cheese on top melty but not too melty and crisp but not too crisp. Bake portions on a baking sheet for 10-15 minutes in an oven preheated to 350 degrees F.

Nutrition