Amish Bacon Egg and Cheese Breakfast Casserole

This recipe for bacon, egg and cheese breakfast casserole originates from one of my Mom’s cookbooks that came from an old order Amish community. This cheesy casserole, loaded with shredded potatoes, eggs and bacon, is one that I couldn’t stop nibbling on while testing it out, it’s so good! The best part about this Amish breakfast casserole is that it is really easy to make and can even be prepped ahead the night before to heat up for a quick and filling breakfast the next day. If you like to prep breakfast ahead of time to pop into the microwave like I do, then baking this breakfast casserole and refrigerating or freezing it is also a great option. For more Amish breakfast recipes, you may enjoy Amish country breakfast casserole, Amish cinnamon apple baked oatmeal, Amish buttermilk pancakes or Amish cornmeal mush.

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Amish bacon egg and cheese breakfast casserole

Amish Bacon, Egg and Cheese Breakfast Casserole

marilynpeight
This delicious breakfast casserole is loaded with bacon, eggs, cheese and shredded potatoes. A simple breakfast casserole that can be prepped ahead for a quick breakfast or brunch.
No ratings yet
Prep Time 20 minutes
Cook Time 35 minutes
Course Breakfast
Cuisine Amish
Servings 5

Equipment

  • 8 by 8 inch baking dish (linked below)
  • Mixing bowl (linked below)
  • Stainless steel measuring cups (linked below)

Ingredients
  

  • 4 large eggs beaten
  • 1/4 cup diced onion
  • 2 cups shredded hash brown potatoes *see note below for using raw shredded potatoes
  • 3/4 cup whole milk
  • 1 tablespoon melted butter
  • 1/2 teaspoon salt can be adjusted to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Season all (Lawry's salt)
  • 1 cup crumbled bacon divided
  • 1 1/4 cups shredded cheddar cheese divided

Instructions
 

Preheat oven to 350:

  • Combine the shredded potatoes with the beaten eggs, milk, diced onion, seasonings, melted butter, 3/4 cup crumbled bacon and 1/2 cup shredded cheddar cheese.
  • Pour the egg and potato mixture into a greased 8 by 8 or 9 inch baking dish *see note. Bake the casserole in the preheated oven for 30 minutes, or until set in the center. Once the casserole is set, top with the remaining shredded cheese and bacon, then return the casserole to the oven and continue baking it for another 3-5 minutes until the cheese is melted.
  • Remove the casserole and allow to cool slightly, then cut into squares, serve and enjoy! Storage notes and prep ahead notes below.

Notes

If using freshly shredded potatoes, allow the potatoes to soak in lightly salted water for 10 minutes, then drain off the water and squeeze the potatoes well with a paper towel to remove any extra moisture. Allow the potatoes to dry on a clean tea towel for a bit, then use in the casserole as directed. This process helps to prevent the excess starch from creating a gummy texture. 
If you wish to prep this casserole the evening before, simply cover the egg and potato mixture, then place into the refrigerator. Wait to add the remaining cheese and bacon topping until the last 5 minutes of baking. 
Additional notes and step by step photos below. 
Keyword Amish, Breakfast casserole, Bacon egg and cheese casserole, hashbrown breakfast casserole, prep ahead
Tried this recipe?Let us know how it was!

Equipment needed for this Amish bacon, egg and cheese breakfast casserole:

  • 8 by 8 inch baking dish An 8 by 8 inch or 9 inch baking dish is big enough to hold the amount this breakfast casserole produces. If you wish to double the recipe, I would recommend using a 13 by 9 inch baking dish.
  • Mixing bowl A mixing bowl is needed to combine the main components for the casserole, such as the bacon, potatoes, seasonings, eggs etc.
  • Measuring cups Measuring cups are needed to ensure you have a more accurate measurement of the ingredients needed to make this bacon, egg and cheese breakfast casserole.

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Ingredients needed for this Amish breakfast casserole: butter, eggs, bacon, diced onions, season all, salt, ground black pepper, shredded potatoes, shredded cheddar cheese and whole milk.

Can sausage be used instead of bacon?

Yes, you can also use ground sausage in this breakfast casserole, just be sure to cook and drain the sausage well to prevent the casserole from becoming oily. You can also add additional veggies to the casserole such as sliced mushrooms, diced peppers and diced, drained tomatoes.

Step 1: Preheat oven to 350. Combine the shredded potatoes with the beaten eggs, milk, diced onion, seasonings, melted butter, 3/4 cup crumbled bacon and 1/2 cup shredded cheddar cheese.

Step 2: Pour the egg and potato mixture into a greased 8 by 8 or 9 inch baking dish. Bake the casserole in the preheated oven for 30 minutes, or until set in the center. Once the casserole is set, top with the remaining shredded cheese and bacon, then return the casserole to the oven and continue baking it for another 3-5 minutes until the cheese is melted.

Step 3: Remove the casserole and allow to cool slightly, then cut into squares, serve and enjoy!

Storage and prep ahead notes:

If you wish to prep this breakfast casserole the evening before, you will only need to mix up the casserole as directed, pour the mixture into a baking dish and then cover to refrigerate overnight. Additional liquid should not be needed, but if you see the casserole seems to have dried out after setting in the refrigerator overnight, I would suggest mixing in a little more milk before baking the breakfast casserole. Once baked, this bacon, egg and cheese casserole can be covered and kept in the refrigerator for up to five days, or frozen in an airtight container for up to 3 months. Enjoy!

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