Cheesy Amish Breakfast Casserole Recipe

Fast, tasty, and completely stress-free.

It was fabulous! Things I did different: 1. I used the crumbled bacon from Costco - still used a pound. 2. I used a dozen FRESH eggs -they're a little smaller. I might do it anyway because I like how thick & fluffy it came out. 3. After frying the bacon & onion, I added the frozen hashbrowns and browned them as well. I did add butter when frying the hashbrowns so they browned nicely and tasted better. 4. Spread the hashbrowns/bacon/onions mixture on the bottom of the baking dish. 5. Mixed the eggs and all cheeses together then poured it over the hashbrowns. I am so glad I found this recipe, we LOVED it!!

I’ve been making this for my family for 10+ years. When my kids were younger, I baked it in muffin tins and froze the breakfast “cupcakes”. It was a great meal on the go for busy school days!

Responding to the greasiness issue. Best way to avoid that extra grease is to oven bake the bacon by itself. 295 degrees for about 40 minutes (I love my bacon crispy so I leave it in the oven longer) but this method cooks EVERY part of the bacon perfectly well done so that there would be no extra grease being cooked (released) when you put it all together. After removing from oven place bacon on a few paper towels and crumble. I will NEVER cook back on a stove again when oven baked is perfection and evenly cooked.

I have been making this recipe for several years but I use 2# of ground sausage instead of bacon and Simply Potatoes Hashbrowns. I also use shredded Parmesan, mozzarella and cheddar cheeses. Family favorite!!

My whole family LOVED this! I’m not one who grew up making casserole type dishes or these overnight bakes, so I was a bit worried how it would go over. I didn’t make a fair amount of modifications - I changed the shredded hashbrowns out for the little cubes, I added mushrooms and spinach that I cooked with the onion, I used feta, parmesan and mozzarella cheese - and I used ground Turkey breakfast sausage. Also I doubled the amount of egg. Not a scrap was left. I’ve made it three more time with different additions - I did one with roasted red peppers, onions and spinach - no meat. Also did one with ham, broccoli and cheddar. It’s so versatile. I do prefer it with the additional eggs - it works better for my family. And it’s my new east go to instead of stressing myself out making huge holiday breakfasts.

This is 5 stars as is. The reviews complaining it was a bit watery/soupy were because potatoes weren't thawed all the way, I bet. Make sure they’re thawed! Like other reviewers, I throw in whatever vegs I have to use, pepperoni, etc. If I add more cups of vegs I add a bit more cheese. This is hard to screw up. Don't forget salt and pepper! Cayenne and mustard powder, fresh chives are good too. We hate swiss. I use cheddar. Use full-fat cottage cheese and don't omit it; as another reviewer said, it's essential for moisture and texture. I made it with arugula, red pepper and sun dried tomatoes (not the oily ones in the jar, but the dry-dry ones that are rubbery). Whatever is in your fridge, toss it in! It has the ratios right to kinda swap in whatever. Save this as a master recipe to tweak!

Excellent, this is my do to for groups. I add a diced jalapeño for a little zip or switch out a cup of pepper jack. I have made this with bacon, ham or chorizo. Prefer bacon.

I have made this recipe both with bacon and with sausage. I also add half a bell pepper( I prefer orange or yellow). I add them when I am cooking the onion. I also add a tablespoon of smoked paprika.

I loved the simplicity of this casserole However I used some chopped chives and salt and pepper and assembled the eggs and bacon and onion mixture the cheeses first then put the hash browns on top to get crispy while it baked. It came out fabulous.

Guests loved it. The changes I made: we had leftover smoked onions and peppers from the charcoal grill, so I added those as a first layer. I only had sausage links, so I cooked those, then chopped and added as a second layer. I hash browned the "Simply Potatoes" shredded potatoes and added as the next layer. I tore up slices of Swiss cheese and layered that next with Mexican Blend shredded cheese. I spread cottage cheese over that. Finally, I beat the eggs with some milk, salt, and pepper and poured that over the top. Next time I'm going to add in chopped green chiles with the peppers and onions and put the cottage cheese below the potatoes. As it was, it was lumpy on top and looked at bit strange. I cooked until the center read 190 degrees, but midway through I placed aluminum foil across the top so it wouldn't brown too much. It was delicious and I look forward to the left overs. (Note: I didn't measure anything ..... I used what looked like the right amounts of each. I think that ended up being more sausage and less cheese. I used an entire bag of Simply Potatoes and the whole small container of cottage cheese (well, minus one bite :) ), so I have no idea how much that is.)

Easy to follow, didn’t change a thing. The family loved it!!

Easy and fantastic tasting breakfast casserole!

It was a good recipe but to find shredded Swiss was difficult. You would have to buy a block of Swiss and shredded it yourself. For convenience I purchased a shredded Italian blend cheese from Kroger and I think it gives it a better flavor. I also use a hickory smoked bacon.

I changed a bunch of things this recipe that added seasonings (garlic onion powder and legiterally spicy) and leftover taco meat, added some cream cheese and a little bit more cottage cheese then was called for in the recipe . Added in an extra egg and about a half a cup of milk. I kept the rest. It was great!

I used 1lb of breakfast sausage and just added the crumbled bacon on the top along with some sprinkled chives . I did need to add about 3/4 cup of milk to give it more liquid consistency. Just seemed too thick otherwise. Turned out great!

Tastes homemade, but so easy.

No changes needed. I did fry the hash browns in the bacon grease for a few minutes.

I used parmesan cheese instead of swiss.

I made this dish for our Easter brunch. My son, who doesn't typically like casseroles, said this was very good and that I should make it again. I followed the recipe to a T. I served it with salt, pepper, hot sauce, and ketchup on the side for those who like that sort of thing. I liked it just as is; however, next time I may experiment with adding a spice of two -- such as cayenne, garlic or nutmeg.