marilynpeight
This overnight breakfast casserole is a popular recipe among the old order Amish ladies in the neighboring community to the one we grew up in. In fact, this recipe was so popular that I found it written four times in the same Amish cookbook! This Amish country breakfast casserole is inspired by the four recipes written in my Mom’s Amish cookbook, and the hearty and cheesy country breakfast casserole is a delicious way to start off the day. I also love how this casserole can be prepped the night before, making it perfect if you want a casserole to serve to guests in the morning, or need something filling before heading off to work. For more Amish breakfast recipes try my Gramma’s Amish Buttermilk Pancakes, Amish apple cinnamon baked oatmeal, or Amish Cornmeal Mush.
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
Amish Country Breakfast Casserole (with cornflake topping)
Equipment
- 9 by 13 inch baking dish (linked below)
- Mixing bowl (linked below)
- Whisk (linked below)
- Cutting board (linked below)
Ingredients
- 12-14 slices store bought or homemade whole wheat bread (thinly sliced)
- 1 1/2 cups precooked ham cubes *see note
- 1 cup crumbled, cooked bacon 1/2 pound
- 3 1/2 cups shredded cheddar or colby cheese
- salt and pepper to taste optional
- 6 large eggs beaten
- 3 cups whole milk
- 1 teaspoon Dijon mustard *see note
- 1/4 teaspoon onion powder
Cornflake topping:
- 3 cups corn flakes cereal
- 1/3 cup melted butter
Instructions
Preheat oven to 375 (after refrigeration).
- Spread 6-7 slices of bread in a thin layer on the bottom of a greased 13 by 9 inch baking dish. Sprinkle half of the cubed ham and crumbled bacon over the bread, then sprinkle half of the shredded cheese over the meat. Repeat the layer of bread-meat-cheese, then season lightly with salt and pepper (optional).
- Combine the beaten egg with milk, mustard and onion powder, then pour over the layered casserole, ensuring all the bread that is exposed gets moistened. Cover the casserole and refrigerate for 30 minutes-overnight.
- Once the casserole has chilled, combine the cornflakes with melted butter and spread over the chilled casserole. Cover with foil and bake for 45-50 minutes in the preheated oven until the center is set. The foil can be removed at the last 10-15 minutes to get the cornflakes more crispy. Cool and enjoy!
Notes
Equipment needed for this Amish Country Breakfast Casserole:
- 9 by 13 inch baking dish I prefer to use a glass baking dish for this breakfast casserole. Using a glass baking dish makes checking sides and bottoms for doneness a lot easier.
- Mixing bowl I also prefer to use a stainless steel mixing bowl for mixing the egg and milk combination in.
- Whisk Using a whisk makes it easier to get the milk and egg combination nice and smooth before pouring it over the layered casserole.
- Cutting board A cutting board is useful for slicing bread (if using homemade bread), cubing the ham and more for this Amish breakfast casserole.
Subscribe today and get free meal inspirations delivered to your doorstep!
Ingredients needed for this Amish country breakfast casserole: Bacon, whole milk, sliced bread, butter, Dijon mustard, onion powder, cubed ham, cornflakes, eggs and shredded cheese.
Note*
I prefer to use homemade whole wheat bread for this recipe. The slices are a little bigger than sliced store bought sandwich bread, so you may need more or less than written in the recipe. Just enough of bread for an even layer on the bottom, and again in the middle, is needed.
Step 1: Layer half of the sliced bread on the bottom of a greased 9 by 13 inch pan. Add a layer with half of the bacon and ham, then cover the meat with half of the shredded cheese. Repeat the layer starting with bread and ending with cheese.
Step 2: Combine the beaten eggs with whole milk, mustard and onion powder. Whisk until smooth.
Step 2 continued: Pour the egg mixture evenly over the layered casserole, then cover and refrigerate for 30 minutes to overnight.
Step 3: Combine cornflakes and butter, then spread evenly over the chilled breakfast casserole. Cover the casserole with foil and bake for 45 minutes, or until the eggs have set in the center. Cool slightly and enjoy!
Substitutions:
Any type of shredded cheese can be used in this recipe. Bonus points if the cheese melts well.
You can also use a pound of precooked ground sausage instead of the ham and bacon.
If you don’t like the taste of Dijon mustard or onion powder they can be omitted.
Feel free to pin this recipe for later and tag me on Instagram to show off your own creation of this recipe!
