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Cheesy Amish Breakfast Casserole

This Amish breakfast casserole has bacon, onion, eggs, hash browns, and lots of cheese. My family loves this hearty dish! Try breakfast sausage in place of bacon if you prefer.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 4766.1 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Mixing Bowl
  • 1 Heat-Resistant Spatula For cooking and stirring
  • 1 Whisk For beating eggs and combining ingredients

Ingredients
  

Main

  • 1 pound sliced bacon diced
  • 1 medium sweet onion chopped
  • 9 large eggs lightly beaten
  • 4 cups frozen shredded hash brown potatoes thawed
  • 2 cups shredded Cheddar cheese
  • 1 ½ cups small curd cottage cheese
  • 1 ¼ cups shredded Swiss cheese

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Dotdash Meredith Food Studios
  • Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Dotdash Meredith Food Studios
  • Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, Cheddar cheese, cottage cheese, and Swiss cheese. Dotdash Meredith Food Studios
  • Pour mixture into the prepared baking dish. Dotdash Meredith Food Studios
  • Bake in the preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving. Allrecipes / Abbey Littlejohn

Notes

For optimal texture, ensure the bacon is perfectly rendered and crispy, and the onion is translucent before draining the fat. A common pitfall is a watery casserole; always squeeze excess moisture from thawed hash browns before adding them to the mixture. The blend of cheeses provides depth; for an extra golden crust, sprinkle a small amount of additional shredded cheese over the top during the last 15 minutes of baking. Ensure the casserole is fully set in the center but avoid overbaking, which can lead to rubbery eggs. The 10-minute rest is crucial for the casserole to firm up, making it easier to slice cleanly.