Warm hash browns, crumbled bacon, eggs, and cheese create an Amish Breakfast Casserole that is pure morning magic.
Amish Breakfast Casserole
What makes an Amish breakfast casserole different from many others? To the best of my knowledge, it’s the inclusion of cottage cheese. Don’t let that scare you away though, if you don’t happen to be a big fan of it.
The cottage cheese will melt into the casserole along with the other cheeses. It helps make the eggs a little bit creamier without making them heavy at all. It’s a win for a big protein boost too.
This breakfast casserole with cottage cheese is also great with diced ham or cooked and crumbled sausage in lieu of bacon. However you make it, it’s likely to disappear quickly.
This kind of simple cooking is a hallmark of the Amish dishes I’ve tried. I loved every bite of it. But that’s not really surprising. I’ve yet to meet an Amish recipe I didn’t like. They sure know how to make delicious food and keep it simple!
Please note that there is no added salt in this recipe. The cottage cheese, shredded cheese, and bacon provided plenty of salt for us. I recommend making the recipe as written before possibly adding any salt the next time.
This recipe can be made with real bacon crumbles in place of the cooked and crumbled bacon listed in the recipe. If you are substituting this way, make sure that you are using actual bacon, not a bacon substitute. (This is the package of bacon crumbles that we buy at Cosco.)
Amish Breakfast Casserole Recipe
You’ll need the following ingredients to make this recipe:
- cheddar, Mexican, or pepper jack cheese
- green onions
- cottage cheese
- black pepper
Start by preheating the oven to 350°F. Grease a 9×13 baking dish with butter and spread thawed hash browns across the bottom. Top with the crumbled bacon.
Sprinkle 2 cups of the shredded cheese over the bacon and top with the green onions. Then, set the baking dish aside.
In a medium-sized bowl, whisk the eggs and then add the cottage cheese and pepper. Then, whisk once more to combine. Pour the egg mixture over the ingredients in the baking dish. Top with the remaining cheese.
Bake for 40-45 minutes, until the casserole has set and the edges are golden and bubbly. Let rest for 10-15 minutes before serving.
Breakfast Casserole with Cottage Cheese
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Amish Breakfast Casserole
- 5 cups frozen hashbrowns thawed, about half of a 30-ounce bag
- 12-16 ounces bacon cooked and crumbled, about 1 cup
- 3 cups shredded cheddar, Mexican blend cheeses, or pepper jack cheese divided
- ¼ cup green onions thinly sliced
- 8 eggs
- 1½ cups cottage cheese
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 350°F. Grease a 9×13 baking dish with butter and spread the thawed hashbrowns across the bottom of the dish. Top with the crumbled bacon. Sprinkle 2 cups of shredded cheese over the bacon and top with green onions.
- In a medium-sized bowl, whisk the eggs and then add the cottage cheese and pepper. Whisk to combine. Pour the egg mixture over the ingredients in the baking dish. Top with the remaining shredded cheese.
- Bake for 40-45 minutes, until the casserole has set and the edges are golden and bubbly. Let rest for 10-15 minutes before serving.