Gathering around the table for a morning meal requires something substantial, especially when hosting a large group or preparing for a busy holiday. This traditional Amish breakfast casserole offers a dense, protein-rich foundation that relies on pantry staples and a unique blend of three distinct cheeses. Unlike lighter egg bakes that can sometimes feel airy or unsubstantial, this version uses cottage cheese to create a remarkably moist, custard-like interior that contrasts with the salty crunch of bacon and the earthy pull of melted Swiss. It is a reliable, high-yield dish that handles being prepared in advance without losing its structural integrity or flavor.
Table of Contents
Ingredients
- 1 pound thick-cut bacon, sliced into small pieces
- 1 medium sweet yellow onion, finely diced
- 9 large eggs, lightly whisked
- 4 cups frozen shredded hash brown potatoes, fully thawed
- 2 cups sharp Cheddar cheese, shredded
- 1 ½ cups small curd cottage cheese
- 1 ¼ cups Swiss cheese, shredded
Instructions
- Set your oven to three hundred fifty Fahrenheit and lightly coat a 9×13 inch ceramic or glass baking dish with non-stick spray or butter.
- Place a large heavy-bottomed skillet over medium-high heat. Add the diced bacon and chopped onion together.
- Sauté the mixture until the bacon is crisp and the onions have turned translucent and golden, approximately ten minutes.
- Remove the skillet from the heat and drain the excess rendered fat thoroughly.
- In a spacious mixing bowl, combine the whisked eggs with the thawed hash browns and all three varieties of cheese.
- Fold the warm bacon and onion mixture into the egg and potato base until the ingredients are evenly distributed.
- Transfer the contents into the prepared baking dish, smoothing the top with a spatula.
- Bake for forty-five to fifty minutes until the center is firm and the edges are golden brown.
- Allow the dish to rest for ten minutes before slicing to ensure the layers set properly.
Technical Details for a Perfect Bake
The success of this Amish breakfast casserole lies in the moisture management of the ingredients. When you begin by sautéing the onions with the bacon, you are not just cooking them; you are deglazing the natural sugars from the onion into the bacon fat, which creates a deeper savory profile. Ensure you drain the fat well after this step; leaving too much liquid grease will prevent the eggs from setting into a clean, sliceable crumb.
When incorporating the potatoes, they must be completely thawed. If they are still icy, they will release water during the baking process, leading to a soggy bottom. The cottage cheese serves as the secret binder here. During the forty-five minutes in the oven, the curds melt and emulsify with the eggs, creating a creamy texture that prevents the casserole from becoming rubbery. You will know the dish is finished when the top feels springy to the touch and a knife inserted into the center comes out clean, without any raw egg liquid trailing behind.
Pro Tips for Culinary Success
- Grate Your Own Cheese: Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping. For the best melt and a smoother texture in your Amish breakfast casserole, buy blocks of sharp Cheddar and Swiss and grate them fresh.
- Thorough Thawing: Pat your thawed hash browns with a paper towel. Removing excess surface moisture ensures the potatoes brown slightly against the edges of the pan rather than steaming.
- The Rest Period: Do not skip the ten-minute rest. This allows the protein structures in the eggs to relax and firm up, which is the difference between a messy scoop and a perfect square.
- Onion Choice: Use a Vidalia or Walla Walla sweet onion. The higher sugar content in these varieties caramelizes beautifully against the salty bacon.
- Whisking Technique: Whisk your eggs until no streaks of white remain before adding the other ingredients. This ensures an even, golden color throughout the entire bake.
- Pan Selection: A stoneware dish retains heat longer than metal, which helps keep the casserole warm on a buffet line if you are serving a crowd.
Variations and Ingredient Swaps
- The Sausage Swap: If you prefer a more peppery profile, replace the pound of bacon with a pound of browned, crumbled breakfast sausage. Ensure the meat is fully cooked and drained before adding it to the eggs.
- Vegetarian Adjustment: Omit the bacon and sauté the onions in two tablespoons of butter. Add two cups of sautéed mushrooms and a cup of diced bell peppers to maintain the heartiness of the original dish.
- Spice Infusion: For those who enjoy heat, add a small can of diced green chiles or a teaspoon of smoked paprika to the egg mixture. This complements the nuttiness of the Swiss cheese.
- Potato Alternatives: While shredded hash browns are traditional, you can use thawed tater tots for a more textured, bite-sized potato presence throughout the bake.
Practical Serving Suggestions
This dish is exceptionally rich, so it pairs best with bright, acidic sides. A simple fruit salad featuring citrus segments and berries helps cleanse the palate between bites of the cheesy eggs. Alternatively, a crisp green salad with a light vinaigrette can turn a slice of this casserole into a sophisticated brunch entrée.
If you are hosting a traditional breakfast, serve the squares alongside toasted sourdough or rye bread. The tang of the bread balances the creaminess of the cottage cheese and the sharpness of the Cheddar. For a festive touch, top each serving with a dollop of sour cream and a sprinkle of fresh chives or scallions just before it hits the table.
Frequently Asked Questions
Can I prepare this the night before?
Yes, this is an excellent make-ahead option. Assemble the entire casserole in the baking dish, cover it tightly with foil, and keep it in the refrigerator for up to twenty-four hours. When you are ready to bake, let it sit on the counter for twenty minutes to take the chill off before placing it in the oven.
Is it possible to freeze the leftovers?
Absolutely. Once the casserole has cooled completely, cut it into individual portions and wrap them tightly in plastic wrap and then foil. They can be frozen for up to three months and reheated in the microwave for a quick morning meal.
What if I don’t like cottage cheese?
While the cottage cheese provides the essential moisture for the Amish breakfast casserole, you can substitute it with ricotta for a similar texture. However, the cottage cheese largely melts away during baking, leaving behind creaminess rather than distinct curds.
Can I use fresh potatoes instead of frozen?
You can, but you must grate them and then soak them in cold water to remove the starch. Be sure to squeeze them extremely dry in a kitchen towel before adding them to the eggs, or the casserole will become watery.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 314 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 23 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintSavory Bacon and Swiss Amish Breakfast Casserole
A hearty and comforting traditional Amish breakfast bake. This savory casserole combines crispy bacon, sautéed onions, and shredded hash browns with a unique three-cheese blend of sharp Cheddar, Swiss, and creamy cottage cheese.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 15 mins
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
Instructions
1. Preheat oven to three hundred fifty Fahrenheit and grease a 9×13 inch baking dish.
2. Cook and stir bacon and onion in a skillet over medium-high heat until bacon is browned (about 10 minutes). Drain fat.
3. In a large bowl, whisk eggs then stir in thawed potatoes and all three cheeses.
4. Fold the bacon and onion mixture into the egg and cheese base.
5. Pour into the prepared baking dish.
6. Bake for 45 to 50 minutes until the center is set and the top is golden brown.
7. Let stand for 10 minutes before slicing.
Notes
Ensure hash browns are fully thawed and patted dry for the best texture.
Do not skip the 10-minute rest period; it allows the casserole to set for clean slicing.
Can be assembled 24 hours in advance and stored in the fridge before baking.
Nutrition
- Serving Size: 1 square
- Calories: 314
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 185mg
