Name: Cheesy Amish Breakfast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb turkey or beef bacon, diced; 1 medium sweet onion, chopped; 6 large eggs, lightly beaten; 4 cups frozen shredded hash browns, thawed; 2 cups shredded cheddar cheese; 1½ cups cottage cheese (4%); 1¼ cups shredded Swiss cheese

There’s just something about a warm, cheesy breakfast casserole that feels like home. The Amish Breakfast Casserole, with its simple ingredients and comforting flavor, is one of those dishes you’ll find yourself making again and again. It’s loaded with crispy turkey or beef bacon, fluffy eggs, creamy cheese, and golden hash browns—all baked into one savory, satisfying dish.

I first tried this casserole at a family brunch, and it was the first thing gone from the table. Since then, it’s become a go-to recipe for holidays, potlucks, and lazy Sunday mornings. The beauty of this casserole is how easy it is to prepare ahead of time. You can even freeze it for later, making it a smart choice for meal prepping.

This recipe is inspired by the kind of hearty cooking you’d find in a traditional Amish kitchen—simple, honest ingredients that come together in the coziest way. And best of all? It’s incredibly adaptable. Whether you’re feeding a crowd, looking for make-ahead breakfast options, or just craving something warm and filling, this casserole has you covered.

Why You’ll Love This Amish Breakfast Casserole Recipe

There are a lot of breakfast casseroles out there, but this one stands out for a few big reasons.

First, it’s ridiculously easy to make. Minimal chopping, no tricky techniques, and a short prep time make this perfect for beginners or busy mornings.

Second, it’s a total crowd-pleaser. The familiar flavors—cheddar cheese, bacon, and potatoes—are comforting and family-friendly. You can serve this to picky eaters and brunch lovers alike.

Third, it’s flexible. Swap the bacon for sausage, add in spinach or mushrooms, or switch up the cheese. You can make it your own without much effort.

Lastly, it stores and reheats beautifully. That means you can enjoy leftovers that taste just as good as the first time, or prep it ahead for holidays and busy weeks.

Health Benefits

While rich and hearty, this Amish Breakfast Casserole can absolutely fit into a balanced lifestyle—especially when made with a few mindful choices.

The high protein content from the eggs, cheese, and turkey or beef bacon makes it a great option for fueling your morning and keeping you full. Cottage cheese adds a creamy texture while boosting the protein without too much extra fat.

Add vegetables like spinach, peppers, or broccoli, and you’re getting in some fiber, antioxidants, and key vitamins early in the day.

If you’re watching your sodium or fat intake, you can opt for low-sodium cheese, use lean turkey bacon, and control how much cheese goes in. The result is still delicious, just a little lighter.

And because it’s homemade, you’re in control of what goes in—no mystery ingredients or preservatives here.

Preparation Time, Servings, and Nutritional Information

Prep Time: 15 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: ~1 hour
Servings: 12

Nutrition (per serving):

Calories: 273
Protein: 18g
Carbs: 8g
Fat: 18g
Fiber: 1g
Sodium: 477mg

This casserole is filling, protein-packed, and satisfying without being overly heavy.

Ingredients List

Here’s everything you’ll need:

1 lb turkey or beef bacon, diced – for salty, smoky flavor
1 medium sweet onion, chopped – adds subtle sweetness and depth
6 large eggs, lightly beaten – the base of the casserole
4 cups frozen shredded hash brown potatoes, thawed – the starchy, crispy layer
2 cups shredded cheddar cheese – melty, rich, and classic
1½ cups cottage cheese (4%) – adds creaminess and protein
1¼ cups shredded Swiss cheese – balances flavors with a slightly nutty taste

Optional Add-ins: sautéed spinach, diced peppers, mushrooms, or green onions
Substitutions: ricotta instead of cottage cheese, mozzarella or pepper jack instead of Swiss

Step-By-Step Cooking Instructions

Preheat the oven to 350°F (175°C).
Cook the bacon and onions. In a skillet over medium heat, cook the diced bacon until crisp. Add chopped onion and sauté until soft. Drain the grease and set aside.
Mix the filling. In a large bowl, whisk together eggs, cheddar cheese, Swiss cheese, and cottage cheese.
Add potatoes. Stir in thawed hash browns until fully combined.
Fold in bacon and onion. Add the cooked mixture into the bowl and mix well.
Transfer to a greased 13×9-inch baking dish. Spread the mixture evenly and smooth the top.
Bake uncovered for 35–40 minutes. Check for doneness by inserting a knife into the center—it should come out clean.
Let rest for 10 minutes before serving. This helps the casserole firm up and makes it easier to cut into slices.

How to Serve

Serve this casserole hot, straight from the oven. It slices neatly into squares or rectangles and holds together well on a plate.

Serving suggestions:

With a fresh fruit salad for a light, sweet contrast
Alongside toast, croissants, or muffins
With a side of sautéed greens or a fresh salad for balance
With ketchup, hot sauce, or a dollop of sour cream for extra flavor

It works equally well for breakfast, brunch, or even a breakfast-for-dinner kind of night.

Pairing Suggestions

Drinks:

Fresh orange juice
Herbal or black tea
Coffee or iced lattes
Smoothies with banana and berries

Sides:

Mixed fruit or melon
Yogurt parfaits
Roasted vegetables like asparagus or cherry tomatoes
Light green salad with lemon vinaigrette

The creamy, cheesy richness of the Amish Breakfast Casserole pairs well with fresh, crisp, and slightly acidic sides to balance it out.

Storage, Freezing & Reheating Instructions

In the Fridge:

Let the casserole cool, then store covered in the fridge for up to 4 days. Reheat in the microwave or oven.

Freezing (Cooked):

Cool completely, slice into portions, and wrap tightly in plastic wrap and foil. Freeze for up to 3 months.

Freezing (Uncooked):

Assemble, wrap, and freeze the uncooked casserole in a foil baking dish. Thaw in the fridge overnight before baking.

Reheating:

Microwave: 1–2 minutes per slice
Oven: Cover and bake at 350°F for 15–20 minutes
From frozen: Thaw first, or bake covered from frozen at 350°F for 35–40 minutes

Common Mistakes to Avoid

Even though the Amish Breakfast Casserole is fairly simple, a few common missteps can affect the final result. Avoiding these mistakes will help you get the perfect balance of texture, flavor, and consistency every time.

One of the most frequent issues is not draining the bacon properly. When using turkey or beef bacon, it still releases a good amount of fat during cooking. If you don’t drain it well, the excess grease will make your casserole oily and heavy. Use a slotted spoon and let the bacon sit on a paper towel-lined plate before adding it to the mixture.

Another common mistake is using frozen hash browns straight from the freezer. They must be fully thawed and drained. If they’re still frozen or hold too much water, they’ll make the casserole mushy and prevent it from baking evenly. You can even pat them dry with a clean kitchen towel for extra assurance.

It’s also important not to overbake the casserole. If left in the oven too long, the eggs can become rubbery and the cheese can dry out. Start checking at the 35-minute mark by inserting a knife or toothpick into the center. It should come out clean but still moist.

Some cooks skip letting the casserole rest after baking. This is a critical step that allows the layers to set and firm up, making it easier to cut and serve. Slicing it too soon can lead to messy, broken pieces.

Lastly, don’t under-season. While cheese and bacon bring saltiness, the eggs and potatoes are bland on their own. Adding a pinch of salt and pepper to the egg mixture, and tasting the cooked bacon for salt level, can make a big difference.

Avoiding these common mistakes will give you a creamy, flavorful, well-structured breakfast casserole every time.

Pro Tips

To make your Amish Breakfast Casserole even better, these pro tips will take your cooking from good to great.

Start by shredding your own cheese. Pre-shredded cheese contains anti-caking agents that can affect how it melts. Freshly grated cheddar and Swiss will give you a smoother, creamier texture and richer flavor throughout the casserole.

If you’re prepping ahead, assemble the casserole the night before and store it covered in the fridge. This allows the flavors to meld, and all you’ll need to do in the morning is pop it in the oven. It’s a time-saver, especially on weekends or holiday mornings.

For a lighter option, swap in turkey bacon or chicken sausage. These still bring lots of flavor with less fat. If you’re adding vegetables, be sure to sauté and drain them first. Raw or watery vegetables like spinach or mushrooms can release liquid while baking, which can make the casserole soggy.

Another helpful tip is to grease your baking dish well, even if it’s nonstick. This ensures easy cleanup and prevents any sticking, especially around the edges where the cheese tends to caramelize.

When baking, place the casserole dish on a baking sheet to catch any drips or spills, especially if it’s filled close to the top. It also makes it easier to remove from the oven safely.

If you’re freezing portions, let them cool completely first, then wrap each slice in plastic wrap and place in a freezer-safe bag. Label with the date and reheat as needed for a fast, no-fuss breakfast.

And finally, don’t forget to let it rest for 10 minutes after baking. This little step helps the casserole firm up, making slicing easier and giving you cleaner servings.

Frequently Asked Questions (FAQs)

Can I make this casserole the night before and bake it in the morning?
Yes, this is one of the best things about this recipe. You can assemble the entire casserole the night before, cover it with foil or plastic wrap, and refrigerate it overnight. In the morning, just remove it from the fridge while the oven preheats, then bake as directed.

Can I freeze this casserole?
Absolutely. You can freeze it either before or after baking. If freezing unbaked, assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual. If freezing after baking, cool it completely, portion it, and wrap tightly. Reheat from frozen or thawed as needed.

Can I substitute the cottage cheese?
Yes. While cottage cheese adds great creaminess and protein, you can use ricotta for a similar texture, though it will be slightly richer. Greek yogurt also works in a pinch but will give a tangier flavor.

How do I know when the casserole is done?
The top should be golden and the edges slightly crisp. Insert a knife in the center—it should come out clean. You’re looking for set eggs with a soft, slightly creamy center, not runny or overbaked.

Can I make it vegetarian?
Definitely. Just omit the bacon and add vegetables like sautéed mushrooms, bell peppers, or spinach. Be sure to cook off excess moisture before adding them to the mix.

Can I use different cheeses?
Yes. While cheddar and Swiss are classic, you can swap in mozzarella, pepper jack, or Monterey Jack for a different flavor profile. Mixing two cheeses gives the best texture.

Conclusion & Call to Action (Minimum 300 words)

The Amish Breakfast Casserole is one of those recipes that truly delivers on all fronts—comfort, flavor, ease, and flexibility. Whether you’re cooking for a crowd, prepping for the week ahead, or planning a cozy weekend brunch, this dish checks all the boxes. Its creamy, cheesy layers and satisfying texture make it a guaranteed crowd-pleaser every time.

What makes this recipe so special is its adaptability. You can keep it classic with just bacon and cheese, or add your favorite veggies and mix up the cheeses for something new. It’s easy enough for beginner cooks and dependable enough to become a family favorite.

This casserole has become a go-to in my own kitchen because it saves time, feeds everyone, and tastes just as good the next day. It’s also a lifesaver for holiday mornings when you want something hearty and homemade without spending hours in the kitchen. Plus, it reheats like a dream and freezes beautifully, which means you’re never more than a few minutes away from a warm, delicious meal.

If you’ve never tried making a breakfast casserole before, this is a great place to start. It’s forgiving, quick to prepare, and always satisfying. Once you try it, I have a feeling it’ll become a regular in your meal rotation.

Now it’s your turn—head to the kitchen and give this recipe a try. And when you do, I’d love to hear how it turns out. Leave a comment on the blog, share your photos on social media, and tag me so I can see your version. Whether you go classic or add your own twist, I hope this Amish Breakfast Casserole brings warmth and comfort to your table. Happy cooking!