Description
This hearty Amish Breakfast Casserole is a perfect morning dish packed with crispy bacon, diced onions, tender hash browns, and a blend of melted cheddar, Swiss, and cottage cheese. Baked to golden perfection, it’s an easy, crowd-pleasing recipe to start your day with comfort and flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound bacon
- 1 ½ cups diced onion (about 1 large onion)
- 2 teaspoons minced garlic (about 2 cloves)
Egg and Cheese Mixture
- 6 large eggs, beaten
- 3 cups shredded hash browns
- 2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 1 ½ cups small curd cottage cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch or 3-quart baking dish lightly with pan spray and set aside to get ready for the casserole mixture.
- Cook Bacon: Dice 1 pound of bacon and cook it in a large skillet over medium-high heat until most pieces are crisp, this will add smoky flavor and texture to the casserole.
- Sauté Onions and Garlic: Add 1 ½ cups diced onion to the skillet with the bacon, cooking for 2-3 minutes until the onion starts to become translucent. Then add 2 teaspoons minced garlic and cook for one more minute, stirring occasionally. Use a slotted spoon to remove the mixture and let it drain on paper towels to get rid of excess grease.
- Mix Casserole Ingredients: In a large bowl, combine beaten eggs, shredded hash browns, cheddar cheese, Swiss cheese, cottage cheese, salt, and pepper. Stir the bacon-onion-garlic mixture into this egg and cheese mixture until everything is well combined.
- Assemble and Bake: Transfer the entire mixture into the prepared baking dish. If desired, sprinkle a handful of extra cheddar and Swiss cheese on top for a cheesy crust. Bake in the preheated oven for 50 minutes until the cheese is melted and a knife inserted in the center comes out clean.
- Rest Before Serving: Remove the casserole from the oven and let it sit for 10 minutes to allow it to set, making it easier to cut and serve.
Notes
- Use small curd cottage cheese for a creamier texture; large curd may alter the consistency.
- If you want a vegetarian version, substitute bacon with smoked tempeh or omit it and add extra cheese and veggies.
- For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Make ahead by assembling the casserole the night before and refrigerating; bake fresh in the morning adding a few extra minutes to the baking time if cold from the fridge.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/10th of casserole)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 220 mg
