Amish Breakfast Casserole – bacon, hashbrowns, 2 cheeses, and eggs! An easy, hearty weekend breakfast or meal prep it to have all week long.
This post originally published on August 17, 2014 – updated on January 19, 2020.
I have been making this Amish Breakfast Casserole for years and had the ugliest photos of it on the blog. You really couldn’t tell what a fantastic meal for any time of day it is from my garbage photos.
I made it twice this past weekend. Once to update the photos and then again when my kid that was at a sleepover came home and was upset that I made it while he was gone. We had no leftovers either time.
And if you just love breakfast casseroles as much as I do, my Overnight Ham Breakfast Casserole is another one we love.
How To Make Amish Breakast Casserole
- Let frozen shredded hashbrowns defrost in refrigerator overnight
- When ready to cook, saute bacon and onion until bacon is crispy and onion is soft; add garlic
- In a large mixing bowl, combine defrosted shredded hashbrows, bacon mixture, cottage cheese, Swiss cheese, cheddar cheese, and eggs; stir until well mixed
- Transfer mixture to a 9×13-inch pan
- Bake about 35 minutes, until the center is set
- Let stand about 5 minutes before serving
Can You Make Amish Breakfast Casserole Ahead?
Yes! You can definitely prep this the night before if you have a busy morning. Follow all instructions up to actually putting it in the oven the night before.
The next morning, follow baking instructions. You may need to add a few extra minutes to account for it being chilled.
Yes! You can freeze this breakfast casserole either unbaked or baked!
To freeze it unbaked, assemble it completely and transfer to a freezer-safe and oven-safe container (like a disposable aluminum foil pan). Cover it tightly and freeze for up to 2 months. Defrost it in the refrigerator overnight before baking.
To freeze the baked version, I would divide it into individual portions and freeze in separate containers. That way you can just pull out a single serving if that’s all you need. The baked casserole should be good in the freezer for up to 3 months.
More Breakfast Recipes
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- 1 pound sliced bacon, diced
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 8 eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- 24 ounces frozen shredded hash browns, thawed
- 2 cups cheddar cheese, shredded
- 12 ounces 1 ½ cups small curd cottage cheese
- 1 ¼ cups Swiss cheese, shredded
- Preheat oven to 350F. Spray a 9x13-inch casserole dish with cooking spray.
- In a large skillet, combine the onion and bacon and cook until bacon is crisp and onions are translucent. Drain off fat; add garlic and stir for about a minute or until fragrant. Remove from heat and set aside.
- In a large mixing bowl, stir together the remaining ingredients. Add the bacon and stir until combined. Transfer to the prepared casserole dish and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 195mgSodium: 1267mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 28g