Amish Breakfast Casserole
Gluten Free Living – 2016
Amish Breakfast Casserole is one of the BEST breakfast casseroles I’ve ever eaten. Seriously. This fabulous breakfast entree uses three cheeses and two meats! It’s absolutely loaded and a heavenly way to enjoy breakfast. This recipe uses both bacon and sausage, cheddar, Swiss and cottage cheeses, hash browns, eggs and bell peppers. I guarantee you’ll want to make this for a holiday breakfast this year. It’s THAT good. 🙂
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The first time I tasted this recipe was back in the mid 2000s when a Nigerian couple who attended our Sunday school class brought this dish in for breakfast one Sunday morning. Everyone raved over it as it’s so creamy and delicious.
The nice thing about Amish Breakfast Casserole is you can either make it and refrigerate it over night (if that’s easier for you), or make up the ingredients just before baking. I’ve done it both ways and it turns out quite well either way. This recipe fills a 9×13″ baking dish so you can easily get about 10-12 servings–especially if you’re serving it with other food.
Okay, I admit that I’m something of a Breakfast Casserole Queen. I love eating this stuff. I’ve made gluten free casseroles, sausage, Hawaiian, ham and cheese, bacon and spinach, sausage and gravy, sausage with potatoes & bisquick and with green chilies. Certainly I’m partial to breakfast casseroles. But I love the convenience of making these in advance and being able to present such a wonderful dish for holiday breakfasts.
They’re also a great option if your family enjoys eating large country-style breakfasts on the weekends. They’re so hearty, satisfying and filling that you won’t be hungry for hours afterwards!
I made this recipe recently when we had a “Breakfast for Dinner” potluck at our church. This casserole was gone within about 10 minutes and there were a lot of breakfast casseroles to choose from. It is one of those delicious recipes that you can’t get enough of! Amish Breakfast Casserole is a delightful breakfast entree you’re sure to love, especially if you enjoy protein-packed breakfasts.
This recipe is featured at All Free Casserole Recipes here.
Amish Breakfast Casserole is a delightful breakfast entree – especially for holiday menus.
This casserole is filled with two meats and three cheeses!
Amish Breakfast Casserole is super creamy with all that cheese.
Here’s what I did.
I used these ingredients.
In a large skillet, cook onion and bacon until crisp. Drain and set aside.
Meanwhile, in another skillet brown sausage. Add red and green bell peppers and saute until peppers are tender. Drain any grease.
While meat is cooking place hashbrowns in a very large mixing bowl. Add cheeses.
Beat eggs. Add to cheese and potatoes.
Add bacon and onions.
Add sausage and bell peppers. Stir very well to combine.
Pour ingredients into a greased 9×13″ glass baking dish.
Bake uncovered at 350 for 35-40 minutes or until hot and bubbly.
Garnish with fresh, snipped chives. Amish Breakfast Casserole will serve 10-12 easily. Especially if you’re serving it with other food.
If you enjoy high protein breakfasts, this is a great place to start! This recipe is also gluten free.
Every bite of Amish Breakfast Casserole is succulent and amazing.
Here’s the recipe.
AMISH BREAKFAST CASSEROLE
(Recipe adapted from Akosua Addo when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: inspired from All Recipes)
Amish Breakfast Casserole
Equipment
- 1 9x13" glass baking dish
- 2 large skillets
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 hamburger chopper to chop sausage down into small pieces while frying
Ingredients
- 1 lb. bacon diced
- 1 medium sweet onion chopped
- 6 large eggs lightly beaten
- 4 cups frozen hash browns shredded, thawed
- 2 cups sharp cheddar cheese shredded
- 1 1/2 cups small curd cottage cheese
- 1 1/4 cups Swiss cheese shredded
- 1 lb. mild, bulk pork sausage
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 tbsp. fresh, snipped chives for garnish
Instructions
- In a large skillet, cook bacon and onion until bacon is crisp; drain.
- In a separate skillet cook sausage and bell peppers.
- Use a hamburger chopper to break the sausage meat down into small pieces while frying.
- In a very large mixing bowl, combine the remaining ingredients; stir in bacon mixture and sausage mixture.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
- Bake, uncovered, at 350° for 35-40 minutes or until set and bubbly.
- Let stand for 10 minutes before cutting.
Notes
Recipe source: adapted from All Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
I brought this casserole to a “Breakfast For Dinner” potluck at our church. It was very well received!
This recipe has plenty of flavor even though it’s not seasoned with salt or pepper or any other seasonings!
Serve this casserole for the holidays and all your guests will want the recipe!
You may also enjoy these delicious recipes!
Bacon, Spinach and Smoked Gouda Breakfast Casserole
Gluten Free Veggie Breakfast Casserole
Amish Breakfast Casserole
Equipment
- 1 9×13" glass baking dish
- 2 large skillets
- 1 sharp knife to cut vegetables
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 hamburger chopper to chop sausage down into small pieces while frying
Ingredients
- 1 lb. bacon diced
- 1 medium sweet onion chopped
- 6 large eggs lightly beaten
- 4 cups frozen hash browns shredded, thawed
- 2 cups sharp cheddar cheese shredded
- 1 1/2 cups small curd cottage cheese
- 1 1/4 cups Swiss cheese shredded
- 1 lb. mild, bulk pork sausage
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 tbsp. fresh, snipped chives for garnish
Instructions
- In a large skillet, cook bacon and onion until bacon is crisp; drain.
- In a separate skillet cook sausage and bell peppers.
- Use a hamburger chopper to break the sausage meat down into small pieces while frying.
- In a very large mixing bowl, combine the remaining ingredients; stir in bacon mixture and sausage mixture.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
- Bake, uncovered, at 350° for 35-40 minutes or until set and bubbly.
- Let stand for 10 minutes before cutting.
48 Comments
Cathy Grote
April 16, 2023 at 12:59 pm
This was a wonderful recipe. I wasn’t sure if I had a bowl big enough to mix it! Wow! Heads up, you need a LARGE mixing bowl and a large casserole dish. I used a stock pot. It takes a long time to cook up a whole pound of bacon If I was cooking it for 4 to 6 people, I think I would try cutting the recipe in half.
That said, it was a wonderful blend of flavors and the hash browns add a lot so that it fills you up.
Teresa Ambra
April 19, 2023 at 5:19 pm
So glad you enjoyed the recipe, Cathy. It’s a keeper!
Donna
March 22, 2023 at 7:44 pm
Can this be cooked and frozen then reheated? Or can it be frozen then cooked when needed?
Teresa Ambra
March 23, 2023 at 8:11 am
Hi Donna.I think if I was to do it, I would freeze before baking. Otherwise, I’m afraid it might dry out some baking a second time. Thaw about 24-36 hours in your refrigerator first. Then bake. It may take longer to bake unless you leave it out 30 minutes so it’s closer to room temperature. If you bake it frozen, it may take over two hours until the middle is cooked thoroughly. You may also have to tent with foil if you bake it that long so the top doesn’t burn. Hope it works out well for you.
Bonnie
January 15, 2023 at 1:07 pm
My family and I loved this recipe! Thank you. I never thought about adding cottage cheese to an egg dish before, but we all thought it was a great addition. We like more eggs in ours, so I doubled the amount of eggs, 12 total, and mixed in 1 cup of milk with the eggs. It turned out fabulous! This will be a new family favorite!
Teresa
January 16, 2023 at 8:09 am
Hi Bonnie. Yes, this is one of our favorites and a casserole I usually recommend to someone who needs a great breakfast casserole to make for company. So glad you enjoyed the recipe.
Debbie
November 19, 2022 at 10:26 am
I have made this in a crockpot and it is wonderful. Cottage cheese melts in with the other cheeses and is milder than ricotta in flavor. I’m not a fan of cottage cheese by itself, but in dishes like this and lasagna, I prefer it to Ricotta. Wonderful recipe
Teresa
November 21, 2022 at 7:02 am
Hi Debbie. So glad you enjoyed the recipe and glad to hear it turned out well in the crockpot too. It does have a lot of ingredients but it’s one of those casseroles everyone wants to make over and over again once they’ve tried it! Thanks for stopping by and sharing your comments.
Penny
January 3, 2021 at 8:02 am
Has anyone tried parmesean instead of mozzarella or maybe a mexican cheese mixture?
Teresa
January 4, 2021 at 5:13 am
Hi Penny, I have not tried this. I will tell you that mozzarella cheese melts better than parmesan.
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Lou
August 30, 2019 at 2:45 am
When I click on the print recipe, it doesn’t work. Any advice?
Teresa
August 30, 2019 at 12:02 pm
Hi, Lou. Are you clicking on the blue icon with “print recipe” under it in the actual recipe card down toward the bottom of the post? I click on the link and it works fine for me. If this doesn’t work, you may have to adjust the printer settings on your printer.
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Julia
May 10, 2020 at 9:25 am
Gluten free with potatoes?
….
Nope
Teresa
May 11, 2020 at 6:24 am
Hi, Julia. Gluten is found in wheat, rye and barley and some of their derivatives like malt. Potatoes are gluten free.
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Kathy
June 21, 2018 at 11:31 am
Can you use cubed hasbrowns instead of shredded?
Teresa
June 22, 2018 at 9:16 am
Hi, Kathy. I’m sure you can with equally good results.
Laurie
December 12, 2017 at 2:52 pm
This was not the best casserole i’ve taken to pot lucks. But in it’s defense i did substitute ham chunks for the sausage and bacon, omitted the mushrooms, and seasoned with garluc powder and italian spices. Ummmm…maybe i should have tried following the recipe!
Teresa
December 12, 2017 at 6:12 pm
Hi, Laurie. The casserole needs the bulk of those ingredients to taste well. Try the original spices too. They turn out perfectly.
Anonymous
March 14, 2018 at 10:21 am
I didn’t see mushrooms in the recipe. Are you talking about another recipe.
Teresa
March 15, 2018 at 1:11 pm
I don’t make this recipe with mushrooms. Perhaps she was referring to another recipe.
Annette Day
November 26, 2017 at 1:56 pm
Could you cook this in a crockpot overnight?
Teresa
November 26, 2017 at 5:36 pm
Hi, Annette. I’ve never done it that way before but if you have a crockpot that cooks REALLY slowly, it might work. I probably would like to check it after 4-6 hours on low to see how it turns out.
Kathy Willoughby
April 8, 2023 at 10:58 am
Can you make this casserole in a metal pan instead of glass?
Teresa Ambra
April 10, 2023 at 7:51 am
Hi Kathy. Yes you can. Just remember when baking that glass conducts heat differently than metal. It may cook a lot faster with a metal pan so watch your time so the casserole doesn’t dry out or get burned on top. Enjoy.
Nancy
October 23, 2017 at 8:40 am
This was delicious. Made it exactly as written. Thank you!
Teresa
October 23, 2017 at 12:02 pm
Hi, Nancy. So thrilled that you enjoyed the recipe. I think it’s perfect for holiday breakfasts too.
Kelly Watson
March 18, 2017 at 1:22 pm
I do low carb. Any ideas what I could use instead of hash browns?
Teresa
March 19, 2017 at 1:05 pm
Hi, Kelly. I’m not sure what would be a good option to replace the hash browns.Sorry.
Danna
January 2, 2017 at 9:06 am
Made this for New Years morning… I had put cottage cheese in my cart at the store, but when I got home… alas, it didn’t come with me. So, I added an extra egg and used sour cream instead of cottage cheese. It was delicious! I think I would make it with sour cream from now on.
Teresa
January 2, 2017 at 10:18 am
Thanks for the tips, Danna. So glad you enjoyed the recipe!
Kimberly
December 26, 2016 at 8:38 pm
I’m not a fan cottage cheese. Could you substitute ricotta cheese instead?
Teresa
December 27, 2016 at 9:13 am
It would probably work okay. But the cottage cheese really turned out great, Kimberly.
Anonymous
February 13, 2017 at 12:50 am
When I make Lasagna I use Ricotta cheese instead of Cottage Cheese. I bet Ricotta would be great in this casserole also. https://youtu.be/v8CvH5yjeSc
Teresa
February 13, 2017 at 11:51 am
Both will work. Thanks for sharing.
Kristi Herron
December 18, 2016 at 6:55 am
Looks luscious ,could you use ha in place of sausage.
Teresa
December 18, 2016 at 12:52 pm
I’m sure ham would work in this casserole as well, Kristi. Why don’t you give it a try?
Anonymous
December 18, 2016 at 6:53 am
Looks luscious ,could you use ha in place of sausage.
april
December 17, 2016 at 9:20 am
Can this be made ahead of time and freeze till ready to cook?
Teresa
December 17, 2016 at 11:08 am
Hi April, You can refrigerate it 24 hours in advance, but I wouldn’t freeze it. Enjoy.
Melissa
December 22, 2020 at 6:44 am
My husband is not a fan of cottage cheese. Would you suggest something to replace it or simply omit it all together? Thanks for the recipe, Teresa!
Teresa
December 24, 2020 at 5:15 am
Hi, Melissa. You know, there are so many ingredients in this recipe that he probably wouldn’t even notice it. You might consider trying to substitute ricotta cheese instead. I would add some other cheese even if it’s monterey jack or mozzarella.