This Amish breakfast casserole ranks with French toast soufflé casserole and baked oatmeal as one of my top make-ahead breakfast recipes. It is the kind of hearty, satisfying breakfast that fills the kitchen with the smell of crispy bacon, melted cheddar cheese, and golden potatoes.
It bakes up rich, creamy, and perfectly comforting, making it a dependable choice for holidays, busy mornings, brunch gatherings, or anytime you need a filling breakfast that everyone will gladly gather around for.
Quick Look at This Recipe
- ✅ Recipe Name: Amish Breakfast Casserole
- ✅ Ready In: 55 minutes
- ✅ Yield: 8 servings
- ✅ Calories: Approximately 625 per serving
- ✅ Tools: Skillet, mixing bowl, whisk, 9x13 casserole dish
- ✅ Freezer Friendly: Yes
- ✅ Why You'll Love It: Hearty, make-ahead, family-friendly breakfast
- ✅ Tip: Let it rest 10 minutes before slicing for cleaner servings
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What Makes This Recipe Unique?
If you’ve been looking for a breakfast casserole that’s simple, reliable, and truly delicious, this one checks all the boxes.
- Make Ahead - Perfect for busy mornings or overnight guests, and leftovers reheat beautifully, making it an ideal meal prep option.
- Simple - Uses realistic pantry and fridge staples you may already have on hand.
- Comfort Food - A combo of bacon, cheese, eggs, and potatoes in every bite.
- Wholesome - Protein-packed and filling, so everyone stays satisfied longer.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Eggs - We raise chickens for eggs, and love recipes like these that use a lot of them. Still, we need multiple ways to preserve eggs in our high-production months. Don’t miss this FREE 15-page booklet all about preserving eggs!
- Bacon - This homemade breakfast sausage recipe can be swapped for bacon if desired.
- Potatoes - Many frozen hash brown potatoes contain soybean, canola, or cottonseed oil and dextrose. Azure Standard carries frozen hash brown potatoes made with one ingredient: potatoes. (First-time Azure customers can use code HOMESTEADINGFAMILY15 for 15% an order of $100 or more.)
- Cheese - Cheddar for flavor, combined with cottage cheese for an extra boost of protein.
Recipe Instructions
Step 1: Preheat your oven to 350°F. Grease a 9x13 casserole dish well so cleanup is easier later.
Step 2: In a large skillet, cook the diced bacon and chopped onion over medium heat until the bacon is crisp and the onion is tender. Drain excess grease and set the mixture aside.
Step 3: In a large bowl, whisk the eggs until smooth. Stir in shredded cheddar cheese, cottage cheese, and shredded hash browns. Then fold in the cooked bacon and onion mixture.
Step 4: Pour the mixture into the prepared casserole dish and spread it evenly. Bake uncovered for 35 to 40 minutes, or until the center is set and the top is golden and bubbly. Let the casserole sit for 10 minutes before slicing. This helps everything firm up and makes serving easier.
Recipe Tips
- Don’t Skip the Rest Time - Letting the casserole rest after baking helps it slice neatly instead of falling apart.
- Make It Ahead - Assemble the casserole, cover tightly, and refrigerate for up to 3 days before baking.
- Add Vegetables - You can stir in chopped bell peppers, spinach, or mushrooms if you’d like to stretch the meal further.
- Check for Doneness - The center should no longer jiggle, and a knife inserted in the middle should come out clean.
Serving Suggestions
This casserole is rich and filling, so I love pairing it with lighter sides for balance.
Serve it with:
- Fresh fruit
- Sourdough toast or whole wheat biscuits
- Yogurt parfaits made with this Instant Pot yogurt recipe.
- Hot cereal using this Instant Pot oatmeal recipe or this healthy instant breakfast mix.
- Green salad for brunch
- Coffee, tea, or fresh orange juice
For a holiday breakfast table, add this gluten-free cinnamon roll recipe or tender rhubarb breakfast cake, and you’re set!
Storage Instructions
If you have leftovers, simply cover the casserole dish or transfer slices to an airtight container and store them in the refrigerator for up to 4 days. It makes such a handy breakfast to have waiting for you on busy mornings.
This recipe also freezes beautifully. Let the casserole cool completely, then wrap individual portions or the whole casserole tightly and freeze for up to 2 months. One of the things I find really helpful is freezing single servings, so breakfast is already handled on those extra full days.
When you’re ready to reheat, warm a single serving in the microwave until hot. For larger portions, cover and reheat in a 325°F oven until warmed through. Simple, practical, and every bit as comforting the next day.
The Homestead Kitchen
This recipe for Amish breakfast casserole was featured in issue No.56 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.
With the Homestead Kitchen magazine, you will be put on the fast track to homesteading with confidence as we share how to overcome the big obstacles along with the little things that can make a huge impact on your success.
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Amish Breakfast Casserole Recipe | Easy Make-Ahead Breakfast
Equipment
- Skillet
- spatula
- Mixing Bowl
- Whisk
- Large Casserole Dish
Ingredients
- 1 pound bacon sliced
- 1 medium onion chopped
- 6 large eggs
- 4 cups hash brown potatoes
- 3 cups shredded cheddar cheese
- 1 ½ cups cottage cheese
Instructions
- Preheat the oven to 350℉ and grease a 9x13 casserole dish.
- In a large skillet, cook the bacon and the onion until the bacon is crisp. Drain the mixture and set it aside.
- In a large bowl, whisk the eggs, then stir in the cheeses and potatoes. Add the bacon and onion and stir everything together, then pour the mixture into the casserole dish.
- Bake uncovered for 35-40 minutes until the casserole is set and bubbly.
- Let it sit for 10 minutes before serving.
Notes
- Don’t Skip the Rest Time - Letting the casserole rest after baking helps it slice neatly instead of falling apart.
- Make It Ahead - Assemble the casserole, cover tightly, and refrigerate for up to 3 days before baking.
- Add Vegetables - You can stir in chopped bell peppers, spinach, or mushrooms if you’d like to stretch the meal further.
- Check for Doneness - The center should no longer jiggle, and a knife inserted in the middle should come out clean.
- Fresh fruit
- Sourdough toast or whole wheat biscuits
- Yogurt parfaits made with this Instant Pot yogurt recipe.
- Hot cereal using this Instant Pot oatmeal recipe or this healthy instant breakfast mix.
- Green salad for brunch
- Coffee, tea, or fresh orange juice
