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.
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Amish Bacon, Egg and Cheese Breakfast Casserole
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 (uncovered) 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 10 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
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.
Subscribe today and get free meal inspirations delivered to your doorstep!
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!
Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!
I baked this is a 9×13 pyrex baking dish for 38 min and it was still not done. Runny eggs & crunchy potatoes. Yuck.
I’m sorry it did not turn out well for you! I would suggest baking a 13 by 9-inch amount for an hour, covered with foil because it is double the amount given in the recipe.
Followed the directions and it turned out great.
I am glad to hear it turned out well for you too!
It’s so good!
I am glad you enjoyed it!