Amish Breakfast Casserole

This Amish breakfast casserole is a bit different than most breakfast casseroles. It has three types of cheese, including cottage cheese. Not to worry, most people won't even notice the cottage cheese is this recipe. It melts into the dish making it so creamy and delicious.

Course Bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 532kcal

Author Karly Campbell

Ingredients

1 pound bacon
1 medium sweet onion diced
2 cloves garlic minced
6 large eggs beaten
4 cups frozen shredded hashbrowns
2 cups shredded cheddar cheese
1 ½ cups cottage cheese
1 cup shredded swiss cheese
4 ounces chopped green chiles
1 teaspoon salt
1 teaspoon cracked pepper

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Chop the bacon into bite sized pieces and cook in a large, deep skillet over medium heat until nearly crisp.
Add the onion and continue cooking until the bacon is cooked through and the onion has softened, about 5 minutes.
Use a slotted spoon to remove the bacon and onions to a paper towel lined plate to drain.
Add the remaining ingredients to a large mixing bowl. Stir in the bacon and onions and mix until everything is well combined.
Transfer to the prepared baking dish and bake, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean.
Let set for 10 minutes before slicing and serving.

Video

Notes

We cut this casserole into 9 large pieces, but it could also be cut into 12 smaller pieces and still be a decent serving.

Feel free to swap the cheddar and swiss for other cheeses. We don't recommend swapping the cottage cheese as it does add a lot of moisture to the dish and it's honestly what makes this casserole so good. The cottage cheese is not very noticeable after baking and most won't realize it's there.

Store, tightly covered, in the refrigerator for up to 5 days or freezer for up to 2 months. It reheats well in the microwave.

Nutrition