Amish Breakfast Casserole
I love breakfast casseroles, and this bread-free Amish Breakfast Casserole is just about as good as good can get! It’s loaded with potato, plenty of cheese, and bacon! Bacon makes everything better, and there’s lots of it in this easy casserole that you can prep the night before and bake in the morning!
We often have out-of-town guests, and when we do, this Amish Breakfast Casserole is my go-to pick for a leisurely morning. I don’t want to spend time in the kitchen when I could be visiting, so I prep this casserole the night before, then pop it in the fridge overnight. It goes into the oven in the morning, and before long, a homemade breakfast is on the table, ready to eat!
Amish Breakfast Casserole
I love all the cheese in this easy breakfast casserole recipe. It’s got creamy cottage cheese, plenty of cheddar, and tangy Gruyere for the perfect finishing touches.
Read more: Amish Breakfast Casserole
After it’s baked and cooled down just a bit, I cut it into small pieces and serve it with other breakfast favorites. It’s easy to make, delicious, and perfect for a sit-down meal or a buffet brunch. Be sure to check out all my other suggestions if you’re serving this brunch style with other dishes.
Hot, hearty, cheesy, and gluten-free, this easy Amish Breakfast Casserole is my go-to pick for hearty weekend breakfasts. We love it, and I know you will, too!
Why I love this recipe
- It’s cheesy, balcony, and flavorful. Plus, it’s gluten-free which makes it a great choice for just about anyone.
- You prep it the night before and then bake it in the morning. What’s easier than that?
- It serves about 12 as a main dish, or cut it into smaller squares and serve it with other dishes for a buffet brunch. Yum!
Gather these ingredients
- Bacon – You’ll need about a pound, chopped into small pieces.
- Sweet onion – Use a Spanish onion or Vidalia onion.
- Green bell pepper – Diced.
- Eggs – Use large eggs for this recipe.
- Frozen shredded hash brown potatoes – You’ll need about 4 cups, thawed.
- Sharp cheddar cheese – White or yellow, shredded.
- Cottage cheese – I use 4% fat, but any kind will do.
- Gruyere cheese – Shredded.
How to make Amish Breakfast Casserole
Assemble the casserole the night before, then cover it tightly with plastic wrap and pop it in the fridge. Then, all you have to do is bake it and eat it in the morning!
- Preheat your oven to 350-F and spray a 13×9 inch baking dish with cooking spray. Set it aside.
- Cook the bacon, diced onion, and diced bell pepper over medium heat until the bacon is crispy. Drain the excess bacon fat and set aside.
- Mix the eggs, defrosted shredded hash browns, cottage cheese, sharp cheddar cheese and Gruyere cheese in a bowl until combined.
- Stir in the bacon mixture.
- Transfer the casserole to the prepared baking dish and bake for 35-40 minutes or until the middle is set.
- Remove it from the oven and let rest for about 10 minutes before serving.
- Enjoy!
Tips & substitutions
- Prepare this casserole dish all the way up to baking, then cover it with plastic wrap and pop it in the fridge overnight. You may need to add about 10 minutes of cooking time if you’re baking the casserole after taking it from the fridge.
- Like spice? Add a diced jalapeno to the bell pepper and onion combination.
- To quickly thaw the frozen hash brown potatoes, lay them in a thin layer on a paper towel-lined baking sheet.
- You can use any kind of bacon in this recipe. Jazz it up with pepper or jalapeno bacon, or add a touch of sweetness with maple bacon.
Serving suggestions
Before serving your casserole, top it with a dollop of sour cream or salsa or a sprinkle of fresh tomatoes and herbs. I love serving this Amish Breakfast Casserole as a part of a buffet brunch. I put out a pitcher of mimosas or sangria, a platter of bacon and sausage, fruit salad, and muffins or homemade bread that I can make ahead of time and freeze.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome breakfast recipes while you’re here
- Breakfast Sausage Enchiladas
- Breakfast Charcuterie Board
- Green Chili Egg Casserole
- Farmer’s Casserole
Get the Recipe:
Amish Breakfast Casserole
Ingredients
- 1 pound sliced bacon, chopped in small pieces
- 1 medium sweet onion, diced
- 1 small green pepper, diced
- 7 large eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 1/2 cups shredded Sharp cheddar cheese
- 1-1/2 cups 4% cottage cheese
- 1-1/2 cups shredded Swiss Gruyere cheese, we buy at Trader Joe’s
Instructions
- Preheat the oven to 350°.
- In a large skillet, cook the bacon, diced onion and green pepper, over medium heat until the bacon is crisp. Drain off the bacon grease and set aside.
- In a large bowl, combine the eggs, defrosted shredded hash browns, both kinds of cheese, and cottage cheese; mixing well. Gently stir in the bacon mixture.
- Transfer the egg mixture to a well- greased 13×9-in. baking dish (or use cooking spray).
- Bake uncovered for 35-40 minutes or until the middle is not too jiggly. Remove from the oven and allow to sit for 10 minutes before serving.
- Optional to serve with a dab of sour cream or salsa, or a sprinkle of fresh tomatoes and herbs. Serve with a side of fruit salad.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
