Amish Breakfast Casserole
If you love hearty, comforting breakfast dishes that can feed a crowd with minimal effort, this Amish Breakfast Casserole belongs on your table. It’s packed with bacon, sausage, onions, eggs, cheese, and shredded hash browns — everything you need for the perfect morning meal in one warm, satisfying bite.
If you’re looking for more delicious breakfast ideas, check out my Goat Cheese Quiche , Croissant French Toast, or Sourdough Blueberry Muffins.
This is a recipe that my family has been asking for on repeat ever since I first served it on the table. I love that it’s packed full of protein and provides a filling meal before we start our day.
And although it looks impressive, it couldn’t be easier to make. Everything comes together in one bowl + one skillet, and the oven does the rest of the work.
Whether you’re hosting brunch, meal-prepping for the week, or preparing breakfast for Christmas morning, this casserole is a guaranteed hit.
Why Is It Called Amish Breakfast Casserole?
It’s called Amish Breakfast Casserole because it’s inspired by traditional Amish cooking—simple, hearty, and made with everyday ingredients that easily feed a family.
The Amish are known for dishes that rely on pantry staples like eggs, potatoes, cheese, and cured meats, all baked into warm, comforting meals.
While versions of this recipe vary, the combination of eggs, hash browns, cottage cheese, and sausage is often associated with Amish and Mennonite community cookbooks, where casseroles (or “bakes”) are a staple at gatherings, potlucks, and large family breakfasts.
Ingredients
Here is the list of ingredients with a few notes. For the full printable recipe, scroll down to the recipe card located at the bottom of this post.
- Bacon- Use thick-cut bacon for the best texture. It crisps up nicely and adds a smokey, salty bite throughout the casserole.
- Sausage- Choose regular, mild, or spicy sausage depending on your preference. Drain of any excess grease after browning to prevent the casserole from becoming greasy.
- Onion- Freshly diced onion adds a subtle sweetness and depth of flavor. Yellow onions hold their shape well during the cooking process, but sweet or white onions will work too.
- Eggs- The eggs hold everything in the casserole together, and create the rich, fluffy base.
- Cottage Cheese- This is the secret ingredient in Amish breakfast casserole. It makes the dish extra creamy and adds protein without making it heavy. Small curd cottage cheese blends best. Even if you’re not a fan, the cottage cheese melts right in, and you won’t notice the curds once baked.
- Hashbrowns- Frozen shredded hashbrowns are another hearty component to this casserole. Thaw and pat them dry before mixing to avoid excess moisture.
- Shredded Cheese- A blend of cheddar and Swiss cheese are what this recipe calls for. Feel free to switch up the cheese blend, using what you have on hand, or incorporating different varieties.
- Salt & Pepper– A simple seasoning blend that ties everything together. Be mindful of the salt, since the bacon, sausage, and cheese already add quite a bit of sodium.
Tools & Equipment
- Skillet- You’ll need a good-sized skillet to cook and brown the bacon, sausage, and onions before adding them to the casserole. A nonstick or cast-iron skillet works best to get everything nicely crisped and flavorful without sticking.
- Casserole Dish- A 9×13-inch casserole dish is the perfect size for this recipe. It gives the casserole enough room to bake evenly and develop a golden top.
- Measuring Cups and Spoons- Accurate measuring makes a big difference in texture and flavor. You’ll use these for measuring hashbrowns, cheese, and cottage cheese.
- Knife & Cutting Board/Chopper- To chop the onion and slice the bacon.
- Mixing Bowl- Use a large mixing bowl to combine all the ingredients — eggs, cheeses, meats, and hashbrowns. You’ll want plenty of space, so everything mixes evenly without spilling.
- Whisk- A whisk helps beat the eggs until smooth and well combined. This ensures a light, fluffy texture once baked and keeps the casserole from separating.
- Silicone Spatula- This is the perfect tool for folding ingredients together and smoothing the mixture into the casserole dish evenly.
- Foil- Use foil to cover the casserole during part of the baking time to prevent over-browning.
How to Serve Amish Breakfast Casserole
This hearty breakfast casserole pairs perfectly with both sweet and savory sides. Here are some great options to round out your meal:
Savory Sides
- Sautéed spinach or roasted vegetables
- Biscuits, English muffins, or buttered toast
- Salsa, hot sauce, or a dollop of sour cream
Sweet Sides
- Fresh fruit or a fruit salad
- Cinnamon rolls, muffins, or banana bread
- Yogurt with granola
- Berries with a drizzle of honey
Step-by-Step Instructions
Here are the instructions for how to make this breakfast casserole. For the printable version, scroll down to the recipe card at the bottom of this post.
- Preheat oven to 350 degrees F. Lightly spray a 9” x 13” casserole dish with non-stick spray.
- In a large skillet, over medium high heat, cook the bacon until brown and crisp. Remove the bacon to a paper towel lined plate to drain. Drain excess grease from the skillet.
- To the same skillet, cook the sausage until almost no pink is shown. Add the onions, and finish cooking until cooked through. Drain the grease from the sausage and onions and cool slightly.
- To a large mixing bowl, add the eggs, cottage cheese, salt, and pepper. Whisk together until well combined.
- Fold in the cheddar cheese, Swish cheese, and hashbrowns. Then, fold in the cooled sausage and bacon.
- Pour the mixture into the prepared casserole dish, spreading it evenly into the dish.
- Cover with foil and bake for 30 minutes. Remove cover and bake an additional 15-20 minutes, until the middle is set.
Recipe Notes
Make Ahead
Assemble the casserole the night before and refrigerate tightly covered. Let it sit at room temperature for 20 minutes before baking.
Variations
- Cheese Swap: Try pepper jack, smoked gouda, white cheddar, or add Parmesan on top.
- Veggie Add-Ins: Sautéed bell peppers, mushrooms, spinach, or zucchini work great.
- Spicy Version: Add diced jalapeños to the onions for heat.
Substitutions
- Onion: Swap fresh onion with 1–2 teaspoons onion powder.
- Seasoning: Use seasoned salt, garlic salt, or a herby blend.
- Meats: Use turkey bacon or chicken sausage for a lighter option.
Storage Instructions
Allow the casserole to cool completely, then cover the dish tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for up to 4 days.
To freeze: Once the baked casserole has cooled completely, cut it into portion, and wrap them tightly in foil or freezer-safe wrap. Place it in a freezer bag or an airtight container. Store in the freezer for up to 3 months.
F.A.Q’s
The center should be set, meaning that it’s not jiggly, and the edges are golden brown. A knife inserted in the middle should come out clean when inserted into the center.
Yes. This recipe fits well in a 9×13-inch casserole dish, but you can halve it for an 8×8 pan or pour it into a cupcake tin. Be sure to adjust cooking times to accommodate.
Yes! I recommend baking the casserole and then freezing. Baking the casserole before freezing will result in a better texture when it’s thawed to eat.
Amish Breakfast Casserole
Ingredients
Equipment
Directions
- Preheat oven to 350 degrees F. Lightly spray a 9” x 13” casserole dish with non-stick spray.
- In a large skillet, over medium high heat, cook the bacon until brown and crisp. Remove the bacon to a paper towel lined plate to drain. Drain excess grease from the skillet.
- To the same skillet, cook the sausage until almost no pink is shown. Add the onions, and finish cooking until cooked through. Drain the grease from the sausage and onions and cool slightly.
- To a large mixing bowl, add the eggs, cottage cheese, salt, and pepper. Whisk together until well combined.
- Fold in the cheddar cheese, Swish cheese, and hashbrowns. Then, fold in the cooled sausage and bacon.
- Pour the mixture into the prepared casserole dish, spreading it evenly into the dish.
- Cover with foil and bake for 30 minutes. Remove cover and bake an additional 15-20 minutes, until the middle is set.
Nutrition
Notes
- Onion- Swap fresh onion for 1-2 teaspoons onion powder.
- Seasonings- Use seasoned salt, garlic salt, or herb blends for extra flavor.
- Meats- for a lighter version, substitute the bacon for turkey bacon and the sausage with chicken or turkey sausage.
