Amish Breakfast Casserole is an easy and delicious recipe that you can put together the night before you need it, giving you a little extra time in the morning for number one.
It’s ideal for a weekend family breakfast or as the main attractions at a holiday brunch.
This breakfast casserole recipe is sponsored in conjunction with #BrunchWeek. All opinions are our own. Special thanks to Cabot Cheese for generously sponsering this post.
Amish Breakfast Casserole
If you’re looking for a breakfast casserole recipe, then chances are very high that you’re going to be cooking for a crowd.
This also means that you have plenty of other work that needs to get done for hosting friends and family.
This make-ahead breakfast will wow everyone at your breakfast table, especially when they learn that you slept in late.
Or went for a morning walk, or even better – you put it together the night before.
How to Make This Amish Breakfast Casserole
Start by frying up a pound of diced bacon and half of a diced onion over medium-high heat.
This should about 10 minutes, and you can drain the grease after it has cooled down a bit.
While the bacon and onion are cooling, grab a large mixing bowl and mix the remaining ingredients and then add the bacon and onion mixture.
Crack the eggs and add them to the mixture.
Look for the best eggs you can get, preferably from someone who raises hens.
At the very least, make sure they are organic and from cage-free hens. The difference in quality can be incredible and this link from Wake the Wolves does a great job going into more detail for you.
Next, use a 9 x 13-inch baking dish and apply a non-stick spray, or use a little butter to grease it well.
Then, pour the mixture into the dish.
At this point, you can wrap and seal it with some kitchen plastic wrap for the next day, or bake it for 35 minutes at 350° F.
For added style points, add some thyme or other fresh herbs to the top of this hashbrown egg casserole.
Add these herbs when the dish comes out of the oven, and the carry-over cooking will add flavor and curb-appeal to this breakfast casserole.
We use sharp cheddar cheese from Cabot in this easy breakfast casserole but feel free to use the flavors of your choice, or what you have in your cheese drawer.
This is a simple breakfast recipe that’s perfect for holiday weekends or that special brunch that you are hosting.
For either occasion, you’re going to love the ease and taste of this creamy and flavorful make-ahead breakfast.
If you’ve tried this Amish Breakfast Casserole or any other recipe on Platter Talk please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what we have cooking.
Amish Breakfast Casserole
- 1 lb Bacon Chopped into 1/2 piecces
- 1/4 Onion Diced
- 4 cups Hashbrowns
- 16 oz Cottage Cheese
- 2 cups Cheddar Cheese Shredded
- 1.5 cups Swiss Cheese Shredded
- 1 tsp Ground Nutmeg
- 2 tbsp Thyme Leaves Fresh
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 6 Eggs
- Use a large saute pan to brown the bacon and onions over medium-high heat. This should take about 10 minutes and the onions should be soft and translucent. Allow to cool slightly and then drain the grease.
- Combine the remaining ingredients in a large mixing bowl and then add the six eggs. Stir to combine well. Pour the mixture into a greased 9 x 13 baking pan.
- If preparing as a make-ahead breakfast, wrap and seal the casserole and refrigerate overnight.
- When ready to eat, bake at 350° F. for 35 minutes. Garnish with additional fresh herbs if desired.
Take a look at what the #BrunchWeek Bloggers are creating today!
Grapefruit Lime Spritzer from Love and Confections
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Triple Orange Julius from The Crumby Kitchen
BrunchWeek Appetizers and Salads:
Breakfast Nachos from Culinary Adventures with Camilla
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Berry Baked Oatmeal from Kate’s Recipe Box
Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Biscuits & Gravy from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories
BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife
Banana Pudding Cream Pie from A Kitchen Hoor’s Adventures
Cream Cheese Coffee Cake from PasstheSushi
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Peachy Keen Buttercream from Cooking With Carlee
Raspberry Lemon Cake from The Redhead Baker
Ricotta Cookies from April Golightly
Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess
White Chocolate Snack Clusters from Family Around the Table
Platter Talk greatfully acknowledges the following sponsors for sponsoring Brunch Week: Dixie Crystals, Cabot Cheese, Sweets & Treats, Joyjolt and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for Brunch Week recipes. Finaly, a big thank you to the follwoing food blogs who generously contributed cookbooks to this give-away: Sarcastic Cooking, Sweet Phi, The Little Ferraro Kitchen , and Dessert for Two. All opinions are those of Platter Talk’s alone.