Amish Breakfast Casserole Recipe
(from Larissa84’s recipe box)
*Next time will sub mozza cheese for the swiss. / *Good flavor but mine turned out a little on the dry side. I think it needs a little milk. / *I added cubed ham to it / *I’ve even used leftover spam,onion,green pepper and cheese which we use for a grilled sandwhich. / *I didn’t have fresh onion so i used minced instead and didn’t have any swiss so i used extra cheddar. / *I use a lb of bacon AND a lb of sausage…I also make my own homemade hashbrowns and brown them with onions. We like them better if they are cooked to make them a little crunchier than the frozen ones used in the original recipe. I also put 1/2 of the mixture in the pan and then put swiss slices and the rest on top, with cheddar to cover the top. / *Used ham, bacon, & hot sausage. I always use fresh potatoes. For the lady that said her potatoes were brown, all you need to do is soak them in water as soon as you take them out of food processor.
Source: Taste of Home
Prep time: 15 minutes
Cook time: 35 minutes
Serves 12 people
Categories: Brunch, Casserole, Fall, Winter
Ingredients
- 1 pound sliced bacon, diced
- 1 medium sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1-1/4 cups shredded Swiss cheese
Directions
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- In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. × 9-in. baking dish.
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- Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.