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A baked Amish breakfast casserole in a glass baking dish.

Amish Breakfast Casserole Recipe | Easy Make-Ahead Breakfast

This Amish Breakfast Casserole is the ultimate easy breakfast bake. Loaded with crispy bacon, eggs, cheddar cheese, cottage cheese, and hash browns, it’s hearty, delicious, and perfect for Christmas morning, brunch, meal prep, or feeding a hungry family. Make it ahead and bake when ready for a stress-free breakfast everyone will love.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 622kcal
Author: Carolyn Thomas
Cost: Varies

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

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:
For a holiday breakfast table, add this gluten-free cinnamon roll recipe, 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.

Nutrition

Calories: 622kcal | Carbohydrates: 23g | Protein: 41g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 1431mg | Potassium: 728mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 10mg | Calcium: 373mg | Iron: 2mg
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