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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.
This crowd-pleasing Amish breakfast casserole recipe is not only hearty and filling, it?s made with budget-friendly ingredients you may already have on hand.?
Amish Breakfast Casserole Ingredients
These are the basic ingredients you?ll need to make this Amish breakfast casserole:?
- Bacon and onion: This Amish breakfast casserole starts with an onion sauteed with bacon.?
- Eggs: You?ll need nine (lightly beaten) eggs.?
- Hash browns: Frozen hash brown potatoes are the convenient secret ingredients.?
- Cheese: This recipe calls for Cheddar, Swiss, and small curd cottage cheeses.?
How to Make Amish Breakfast Casserole
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make this Amish breakfast casserole at home:?
- Cook the bacon and onion, drain, and transfer to a bowl.?
- Stir in the eggs, potatoes, and cheeses.?
- Pour into a prepared baking dish and bake until the eggs are set.?
What to Serve With Amish Breakfast Casserole
This Amish breakfast casserole is a filling meal in and of itself. However, if you?re looking for some recipes to complete your breakfast or brunch menu, we?ve got you covered. Explore these mouthwatering collections for inspiration:
- 15 Fancy Breakfast Recipes to Make For Your Next Special Occasion
- 10 Copycat Breakfast and Brunch Dishes From Your Favorite Spots
- Our Top 20 Brunch Recipes of All Time
Can You Make Amish Breakfast Casserole Ahead of Time?
Yes, this Amish breakfast casserole works well as a make ahead dish. Simply prepare the ingredients, pour the mixture into a prepared casserole dish, cover tightly, and refrigerate for up to two days. Uncover and bake as directed.?
How to Store Amish Breakfast Casserole
Cover the leftover Amish breakfast casserole tightly or place it in an airtight container. Store in the refrigerator for up to three days. Reheat in the microwave or in the oven.?
Can You Freeze Amish Breakfast Casserole?
If you plan to freeze Amish breakfast casserole, cook it in a foil baking dish. Allow it to cool, then wrap it in storage wrap. Follow it up with a layer of aluminum foil. Freeze the casserole for up to three months, then thaw in the refrigerator overnight.?
Cookdap Community Tips and Praise
?My family absolutely loves this dish,? says mikemaritch. ?I have made it three times since discovering the recipe last month and I think my favorite thing about it (besides it being delicious) is how versatile and customizable it is.?
?This is so delicious and easy,? raves Cheri Miles. ?I used ricotta cheese instead of cottage and it was truly exceptional! Will make it again! And again!?
?I made it for Easter breakfast and we ate some for three days after,? according to MC. ?My husband loved it! Easy to make! It was a good change from my sausage casseroles.?
Ingredients
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2
Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.
Step 3
Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into the prepared baking dish.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat11g | 55% |
| Cholesterol188mg | 63% |
| Sodium609mg | 26% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein22g | |
| Vitamin C5mg | 27% |
| Calcium269mg | 21% |
| Iron2mg | 8% |
| Potassium421mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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My favorite. So delicious and easy! I love that there’s no bread in it. Not a swiss cheese fan, but it’s delicious in this! YUMMY!
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When I need to feed a crowd this is the recipe I use. It is delicious. There are never any leftovers – even if I make two pans. The guys in my office request it often. YUM!
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This is a really good hearty breakfast casserole. Probably one of the best I’ve ever had. I increased the bacon since my family loves bacon. I drained it well for several minutes to get as much of the fat out as possible. Other than increasing the bacon some, I didn’t change anything and didn’t need to. Put leftovers in the fridge and we had for breakfast the next day. It reheats well. Served with some warm soft freshly baked Cresent rolls. Thanks for sharing.
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Mine looked nothing like the picture so maybe something went wrong. It was just a mushy, greasy mess. Not good at all.
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It turned out wonderful, my first breakfast casserole that has turned out. I substituted cocktail sausage for bacon, its what I had on hand. And I only had two cups of shredded cheese total, still came out wonderful. I baked it with foil for half the time then took it off I didn’t want it to get too brown. Will make again for sure.
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My daughter had this when we were over at their house last christmas. On birthdays at our house you get to choose what you want for your birthday. My husband chose this. I am not crazy about breakfast casseroles, but this one is the best I have ever had.
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I make this recipe and put a can of biscuits (quartered) on top during the last 10 minutes of backing. SO good.
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I have been making this for about 10-15 years. My family loves it! I usually make on Christmas Eve and then cook on Christmas morning. We usually have a ham on xmas eve so I add bitesize pieces of ham and it makes it even better!!!!!
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I first made this for a Christmas brunch and everyone loved it. I then used it to feed over 100 people at a woman’s breakfast at church that I hosted. Everyone just raved over it. I am planning on making it for this Christmas again and I got strict orders from my mother to save her a piece. This also reheats really good. I will be making 2 pans this time.
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My family loves this breakfast casserole! I make two substitutions due to our love of all things spicy. I use sausage instead of bacon and pepper jack cheese instead of swiss cheese. I also sometimes add chopped, pickled jalapeno pepper slices. Like I said, we love some spice!
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My family loves this! I made it with no changes and it was just plain awesome! We have made it several times for Easter, Christmas Brunch, or anytime the family gathers!
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This. Was. Delicious! I made this for Christmas breakfast, and the family raved about it. I prepared it last night following the exact recipe, and set it in the fridge overnight. Baked at 350 for 1 hour this morning. Would make sure the hash browns are fully thawed and DRY before placing in the mix (otherwise could be sloppy or ruined by too much moisture). Also, did have to use paper towels to absorb grease from the top of the dish. Afterward this dish was not greasy looking or tasting. I will make this again and again!
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I have made it the original way and loved it, but I always like to try something different so I also decided to try turkey bacon. I really like it this way because it had the taste without the greasy part. I also omitted the onions, only because I thought it was rich enough without it. You can do so many different things with this recipe and still have a hit!
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My family loved this! Will definitely be making this again soon! I cooked the bacon in the oven instead of frying it and saut?ed the onions in a little oil.
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Made it for our Christmas gathering with my son and his family and it was loved by all! Even their kids 🙂
I did modify to incorporate several comments from others – increased the amount of bacon; cooking and seasoning the onions for 10 minutes prior to adding the bacon. I cooled onions/bacon on paper towels before adding to other ingredients. I like spicy food so used pepper jack cheese rather than the Swiss. I also used obrien potatoes for the extra flavor. I added Italian seasoning and black pepper to the eggs as well before adding to the mix. We had an amazing casserole after 50 minutes in the oven…hard to get them to wait the ten minutes to cut into it!
Definitely will make this again! So will my kids ~
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This has been my go-to recipe for a long time (it was originally posted long ago). It is delicious as it stands, but is so adaptable. I generally cut the recipe in half and make it in an 8×8 or 9×9 pan. I have added, in no particular order, minced jalapenos, a can of drained Rotel tomatoes and chilis, green peppers, red peppers, turkey sausage, hot sausage, bacon, and various cheeses (regular or low-fat), depending on what I have on hand. (Please note: I have never added these all at once; this is a list of possible additions you might have on hand. And if you’re halving the recipe and are enthusiastic in your additions, use 5 eggs instead of 4.) Also, I use the packaged southwest-style hash browns in place of the plain hash browns. One suggestion: the only thing I found among the cheeses that I couldn’t replace is the cottage cheese. It really is essential for creaminess. The one time I made this without, the casserole was brick-like, edible, but not nearly as good as usual. I often make this on a Sunday morning and cut the leftovers in squares and refrigerate or freeze, to be eaten during the week or later. Thank you for this delicious addition to AllRecipes.
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I scaled down the ingredients since I only had 3 eggs. I poured everything into a greased 8″ square baking dish and baked as directed until the eggs looked firm, ~ 30 minutes. The internal temperature was 180F, well above the safe temperature for egg casseroles. I let the casserole cool for about 5 minutes before serving. The texture was moist yet firm. Very tasty for not having to add additional salt or pepper!
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This was a convenient and easy recipe to make and turned out delicious. Was a big hit with our guests! The changes we made were with the cheese and onion. We used shredded mexican cheese rather than what it called for and a red onion. YUM. Was still delicious heated up as leftovers. Thinking maybe next time we might try it with potatoes O’Brien rather than hash browns.
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I served this for a family get together and I doubled the batch. I fed 15 people and had 2 pieces left over. It was delicious! Everyone loved it and it was very filling breakfast to start a funfilled day! Thank you for your recipe!
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This has been our go-to breakfast casserole since we found it. It has also become our Christmas morning breakfast too. We use sausage instead of bacon…not sure why. I think we must have had sausage on hand the first time we made it and just stuck with that ‘cuz it’s SO GOOD! 🙂
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This is really good! For potatoes, I cut red potatoes w/ skin on into small cubes and sauteed til just slightly fork tender, in a small amount of some reserved bacon fat but w/ lid on pan to steam them so I didn’t have to use too much grease to cook them. (I make 1 1/2 times recipe so had 6 cups of cube potatoes) Precooked the potatoes, cooked the bacon and onion the day before and then just added the eggs and cheese the day I made it. I also used 2 -10 oz frozen chopped spinach, defrosted and water squeezed out thru colander, then added to the egg mixture. 1 1/2 X the recipe w/ fresh cut potatoes and spinach as above filled an 11 X 14 casserole dish and served 16. 350 X 1 hr or so.
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Easy to make and very tasty. I brought it to a church brunch and it was gone in a matter of minutes. Thank you for the recipe!!
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Very good and easy! Make with ground sausage next time.
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Gluten-free! My husband was recently diagnosed with celiac disease, so I’ve had to change a lot of my regular recipes. When we needed to provide a breakfast casserole for a church brunch, I decided to give this recipe a try, so that my husband would have a dish he knew would be safe to eat. It was delicious! In fact, this is one gluten-free recipe that holds its own against other recipes that call for condensed soups, breads, etc. It was a good thing my husband got his helping right away, because the pan was soon empty, so others must have agreed. Thanks for sharing!
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I made this recipe as it’s written with just 2 exceptions. I didn’t have swiss cheese on hand, so I used colby. I didn’t have an onion on hand, so I used dried onion. I wouldn’t recommend making that substitution. The casserole tasted very good, but seemed like it was missing something (my guess is the onion). I’ll definitely be making this again…next time with the onion!
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Made this for our church’s Easter Breakfast. I thawed the hash browns, browned the bacon and chopped the onions the night before and stored them in the fridge. I put the rest together the next morning and I baked it closer to one hour. It went over very well and my family wished for left overs. There weren’t any. Thanks for the recipe parothstein!
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4 1/2
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Made this today for a “breakfast for dinner” at our church. Super easy to make and soooo good! Cleanup was a breeze too. Used bacon this time, gonna switch some ingredients next time for a different taste.
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Yummy! I left out the onion and cut back on the bacon a little, and it was still great.
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Love this recipe….I used ricotta instead of cottage cheese and turkey bacon…never have any leftovers…
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Don’t know what happened to my comment but it disappeared. This is a special breakfast for special occasions. I love it. I have a questions. Can this be frozen and reheated in the oven? I am going away for a few days and don’t want to cook. Does anyone know? I am concerned about the potatoes. thanks!
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I like to make a breakfast casserole on the weekend and the husband and son will eat on it most of the week. When I ask which one they want, they always suggest this one. A lot of times I will add more egg I find that helps it to not be so heavy. Also at times I will use country style gravy mix just to give a little flavor.
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Family favorite. Wheat free!!!!
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made this recipe today for my co-workers. Added sliced jalapeno’s and sliced red and yellow peppers. Baked for 10 minutes longer than suggested. It was awesome. Thanks for the recipe.
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SO GOOD!!!!!!! Followed it exactly, wouldn’t change a thing!
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Used sausage instead of bacon and it turned out great. It does make an awful lot though.
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This was pretty good. I did sub cubed ham I had in the freezer, I wanted to use up, but next time I will try the bacon, or a spicy sausage.
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Very good! My brunch guests and I were quite happy with this recipe! I made it the day before and had it in the fridge ready to go for the next morning. It was super simple! I’ll definitely use this recipe again!
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excellent, my only concern was the amount of fat and calories, oh well!
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This recipe is absolutely delicious. Taken it to our church bfasts and they love it.. I replace the bacon with Sausage/add 2 extra eggs.
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Made this last night, was fantastic despite the modifications. Our hash browns didnt thaw completely so it took a little longer to cook. We just used cheese we had on hand, so it was like 70% Jack cheese, 20% cheddar, and 10% parmesan, and it was delicious. Would definitely make again and again, might even make it for a work gathering soon!
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WONDERFUL!!! I didn’t want to deal with cooking bacon, so I used real bacon bits. Made other minor changes due to what I had, but it is GREAT! Also I only used 2 cups of cheese and that seemed to be enough and I’m a cheesy person! **Update** This is the only thing I could eat in the morning while first trimester pregnant, and I knew it was better than nothing! I would make a batch and warm it everyday. Now with a newborn I have no time to make breakfast!! Here I am making a batch to reheat all week, otherwise it seems I don’t get to eat till 3pm!!!
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I have made this quite a few times for Church breakfasts. Always delicious and the recipe is always requested. Thanks for an easy and delicious crowd pleaser!
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I used cubed ham instead of bacon, and it turned out great. The only thing that I would change is that it needs seasoning. It was a little bland, so I would add salt and pepper to it next time.
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This is very good. I followed the recipe exactly. My husband thought it was a little plain and next time I may try adding some sausage and peppers.
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Came together easily. Others at my potluck brunch liked it a lot.
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This is good as written. I’m thinking a few tweaks for our taste buds will make it a semi-regular for us. I seasoned it up on the first go-round, knowing we’d need some salt and pepper and a dash of garlic, but that wasn’t quite enough. The potatoes seemed to be the stand-out. Next time, we’ll go with extra meat (bacon or sausage or both), extra cheese, maybe some green chiles and 1-2 extra eggs. This is good as-is, but for us, a few tweaks should make it just right. Thanks for a bread-free breakfast casserole idea!
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Make bacon ahead of time, but otherwise, very quick and easy.
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Wonderful breakfast casserole! I made it for a party and 3 of my relatives hate cottage cheese. I made another casserole for this reason but told no one about the cottage cheese. They all ate it and raved and no one knew cottage cheese was even in it! I made one change and that was shredding and using raw potatoes instead of frozen hash browns. I cooked them in with the sauted items, and they came out perfect. I will definitely use this again!
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My guests and family loved this recipe. I did use 12 eggs instead of 9 and will do that in the future as well. Delicious!
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This is a great casserole dish for breakfast or brunch. I think it definitely needs 12 eggs, especially if you are using large eggs and not the extra large eggs. Might even be better with 14. Serves 14 easily and would be good for large family gatherings. I did not want the casserole to be too greasy so substituted 1 cup of chopped fresh green onions instead of frying one onion with the bacon. The fresh green color also added to the appearance. Bacon was good with it and will try sage sausage next time. I also added garlic salt to bring up the flavor.
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Oh my gosh. Look no further for the BEST egg casserole dish out there! Easy to prepare, simple ingredents, amazing flavor. My husband requested this for Christmas morning breakfast. Great dish.
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God bless the Amish. They know how to make delicious foods from basic ingredients. I’ve substituted lots of meats for the bacon but bacon is still the gold standard. Also, you MUST add the cottage cheese. It’s what makes this breakfast casserole so unique. How nice to know that this is gluten-free. I do add freshly ground black pepper to mine.I know I’ll be serving it for my Christmas morning brunch. Thanks for sharing.
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Best breakfast casserole I’ve had! Used spicy sausage, turned out great.
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I made this for a breakfast potluck at work. It was really easy to make and everyone loved it! I did use the cubed potato hash browns with peppers and onions. This added a nice flavor to the dish. I also put it together the night before and baked it for 60 min in the morning. Will be making this again!
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I haven’t ate it yet, I’m low income, so I work with wat I got. Sausage instead of bacon, double recipe- 2c’s cheddar, 2c’s harvati, 1 1/2 pepper jack, 1 1/4 mozzarella. Taking 1/2 to my awesome Son tomarrow. I’ll let you kno how it is!!! Thank you for posting!
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I bring this every year to Christmas Brunch. It is a crowd pleaser!
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I am not a huge fan of breakfast casseroles, but this one is amazing! It is our new Christmas morning tradition. Not too eggy and is so delicious. We don’t like onions, so I substituted red & green peppers and it was so good. The peppers really add a nice flavor and color to the casserole. I also used cubed potatoes/hashbrowns instead of shredded and they were great. HIGHLY RECCOMMEND THIS RECIPE!
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Amazing! I’ve made this for work a few times and been asked to share. It’s fabulous! I have used the hashbrowns that are seasoned with red/green peppers; gives it a festive look.
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Very good! I’ve been wanting to make this for quite some time. I particularly liked the fact that it calls for cottage cheese, instead of milk. I personally think milk makes the eggs in breakfast casseroles tasteless and watery. I found this recipe on the Taste of Home website too, and that recipe calls for six eggs. With that in mind, and this recipe, I compromised and used 7 eggs. I also used smoked gouda cheese instead of Swiss, because I couldn’t find a block of Swiss at the two stores I went to. I used O’Brien shredded hash B’s and saut?ed some mushrooms to add in. Very flavorful casserole, even the next day! Probably the best I’ve ever had. Will definitely make again and again! I and my hubby thank you for sharing!
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This is our annual Christmas morning breakfast. I make it on Christmas eve, have it all ready and pop it in the oven while kids open presents. Last year I tried switching it up and my family was not impressed. I do always end up using about twice the amount of eggs though, to hold everything together. I strongly recommend this recipe. Delicious and easy.
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I made this about a month ago, and the whole family loved it! Only thing I did different was I used a whole dozen eggs, instead of 9. It was easy and made a lot. Plus, the leftovers were even better. It was so good I’m making it for our Christmas breakfast in place of my usual Christmas breakfast casserole recipe.
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An update on my previous review: I have made this casserole many times and have added chopped spinach to the eggs and some red pepper flakes. Gives it a bit of color and a little zip. We love this recipe! Made very slight changes. First, i cut the recipe in half since there are only two of us. Secondly, I used turkey sausage instead of bacon. Thirdly, I added 3/4 teaspoon of dry mustard to the eggs before adding to the hash browns and sausage. I covered it for part of the baking time and baked it for an hour and ten minutes. I have always made a breakfast casserole for Christmas morning and this is the best I have made. I really like that it doesn’t have bread and includes hash browns. In the past I made a separate hash brown casserole. This made it so much easier. Thank you parothstein for sharing!
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This is my go to breakfast casserole. Even if you think you don’t like cottage cheese (like my kids) you will find it tastes delicious here.
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I?ve made this casserole as written for Christmas morning every year since discovering it. My family loves it. It?s delicious and not difficult to make. A keeper for sure!
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Everyone loved– some added to salsa to it right before eating and absolutely loved it.
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made this for Christmas breakfast worked out nicely.
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Followed the recipe pretty closely…added an additional egg. I would also add some salt next time. Will make again and again.
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Better than I expected. The eggs were fluffy and different.
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Made this in individual dishes for Christmas morning. We were having breakfast sausage so left out the meat and added lightly cooked red pepper and onion. Will make again tomorrow and as have a vegetarian in the family will again leave out the meat and add some mushrooms. Was enjoyed by all!!
Thanks a great recipe
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My family is not big on cottage cheese or swiss cheese. I use 4 1/2 cups of shredded Colby-jack and about 1cup of half-and-half milk mixed in with the eggs. Very cheesy and good.
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I added sausage and omitted the cottage cheese( subbed mexican pre shredded cheese blend) The swiss cheese really makes this a winner, so cheesy!
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I used hot Jimmy Dean sausage instead of bacon. Made it on Christmas morning and it was a huge hit with my family. I noted the previous posts about using 11 eggs and think it fluffed up nicely. Served it with biscuits and sausage gravy for a yummy meal. Definitely will make it again.
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This is absolutely amazing!!!! This is the 2nd time I am making in two weeks. Made the night before Christmas for breakfast and now as a New Year’s brunch. Leftovers are even better!
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This recipe is sooo good. I have passed on the recipe due to so many people loving it. I preped Christmas Eve and put everything together Christmas morning. Very easy.
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This was wonderful! I added some red pepper and some thawed frozen spinach. I made a 1/2 recipe and used 5 eggs and baked it for about 45 minutes.
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I have made this recipe with bacon, sausage and ham. They all have turned out wonderful.
I would recommend to let the hash browns sit out and completly thaw so you wont get any water in your casserole.
I always make this and take to work, my cowokers appreciate this so much and making it the night before is a big help. -
This is the best breakfast casserole I have made! SO tasty! I have used mozzarella cheese in place of swiss in a pinch and it was still great. I make this for all holiday and work pot lucks and it is a crowd pleaser every time
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I’ve been looking for a breakfast casserole to make for awhile and finally tried this one for a Valentines breakfast for hubby and kids. My first egg casserole and it was a huge success. I threw in some diced pre-cooked sausage in addition to the bacon and I used 11 eggs. It was seriously good, especially with a couple shakes of hot sauce on top! I am always trying new recipes from this site, never disappointed. My family is always wondering what they’ll eat next. Fun! Oh yeah, this does seem to call for a bread side such as biscuits. Enjoy this one!
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Made it to recipe except the onions and it was delicious. I have tried several breakfast casseroles and this by far is our favorite.
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I’ve made this several times and it is always a hit. I use turkey sausage and have even made a smaller batch without hash browns. Delicious every time! I prefer to brown the hash browns first and get them crispy. Instead of mixing them in, I press them in the bottom of the pan and pour the egg/cheese/sausage mixture over the top. Yummy!
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Added 3 extra eggs, but still thought it was too dense. Added salt and pepper as well, but wished I had added more.
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Super simple and tasty. Followed the recipe as written, but added an extra egg as the mixture looked a bit dense (my eggs may have been on the small side). To save a bowl to wash, I let the bacon & onion cool a bit, and just added the remaining ingredients to the original pan before pouring into the casserole.
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Wow! What a great recipe …. a definitely GO TO for a meal for Breakfast or a Lunch (for company) or Dinner for the home-folk!!! I followed the recipe pretty much to a tee … cooked my bacon in the George Forman. Added a little half and half, used half Ricotta and half cottage cheese mixed with an electric mixer. Honestly, at first, I did not like the texture but soon realized it was less fat (by far) than using the same ingredients with canned condense soup. All I can san is “thank you”.
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Crowd pleaser! My favorite go to for brunches and holidays!
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Delicious! Even my granddaughter, who doesn’t like eggs, loved this! Easy to make. I used Potatoes O’Brien (with green and red peppers) and it was a very pretty and tasty casserole. Great for brunch and family gatherings – everyone had seconds. –Marti
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I have made this for every brunch in the last five years and everyone loves it – never any left overs. I follow the recipe but have also used cheddar cheese on occasions depending what I have on hand. Like others, I prepare this egg dish the night before when I make my baked French toast (also from this site). I prepare as much as possible the night before so my kitchens is clean and all I have to do is put it in the oven and it is hot when everyone arrives.
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Next time I will omit the bacon as it was too soggy. I like my bacon crisp.
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Made this recipe for Easter brunch. It was good but it needed salt and pepper, and perhaps some paprika to give it some flavor. It was quite bland.
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This recipe is very good. The next time I make it I will brown the bacon and onions separately due to the onions getting too brown before the bacon was ready. I pressed the thawed potatoes into the bottom of a buttered casserole dish and added salt, pepper and garlic powder then followed the rest of the recipe as written. I served this for Easter brunch and everyone loved it. I was asked twice for the recipe. I will be making this one again and again. I would be good for dinner too. Like others I assembled mine the days before and baked the next day.
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I didn’t have hash browns so I used frozen Potatoes O’Brien, thawed, and omitted the onions. I also added two extra eggs. We had several people, a few of whom don’t like cottage cheese and/or Swiss cheese, but everyone raved about this dish and went back for seconds.
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My new favorite breakfast casserole. Really delicious.
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So here’s the deal: Mrs. Montana Elk Guy says this is THE best thing I’ve ever made. Enough said. I followed the recipe exactly, with one minor modification: I browned and crisped the hash browned potatoes (shredded ’em myself, using non-peeled, Yukon Gold spuds) first, and placed them in the bottom of my baking dish. All other ingredients then went on top of the hash browned potato base. My two sons INHALED this, as well. In our household, this will become a recipe used for “special” breakfasts – you know, Christmas morning, Easter Sunday, etc. Many thanks for a true 5-star recipe!
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I used my family of 3 as test subjects and we loved it. I will be making this again for a crowd when we are on vacation at the lake.
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Great recipe, left out hash brown. Added left over potatoes on top and cube fresh toast bread on bottom. Delicious!
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I make the this for my church’s men’s breakfast. I use a pound of breakfast sausage rather than bacon, 12 eggs rather than 9, and a 10 oz can of Rotel tomatoes added in for good measure. It’s great.
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The first time i made this I felt that 4 cups of hash browns made it a little too dense for my liking.
Made again over the weekend. Used only 3 cups of hash browns, left out the bacon and made it a veggie one. Used diced green, red and yellow peppers and a small can of mushrooms. Added salsa when served. Yumm! -
This is the BEST breakfast casserole I’ve ever eaten! I was a little nervous about the cottage and swiss cheeses in the recipe because my kids do not like either one, so I just didn’t tell anyone it was in there and no one ever knew. My kids loved it! It’s very filling too. Mine didn’t look like the picture either. The picture looks stirred. I made this in a 9×11 pan and it came out browned on top. Be sure to let it sit for at least the recommended 10 minutes before you cut it.
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This is one of our favorite make ahead breakfast casseroles. I’m generally too lazy to deal w/bacon, so I typically use diced ham as the protein in it’s stead. I also add diced bell peppers to add some color and veg. Great hearty easy breakfast when we have overnight guests. THANKS for the recipe!
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I was a bit skeptical to try this recipe because of the cottage cheese. But I used it anyway, and like other reviewers noted, you couldn’t taste it. I also used the diced potatoes with onion and green pepper and used 12 eggs. I received several compliments. However, next time I’ll add salt and pepper and use sharp cheddar and maybe mozzarella cheeses instead. It needed just a little more flavor for my taste. It was easy to prepare.
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