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For a crowd-pleasing (and crowd-feeding!) breakfast, this Amish Hash Brown Breakfast Casserole is perfect! Eggs, bacon, sausage, cheese, veggies, and hash browns make it hearty, filling, and delicious.
Table of Contents
- Ingredients for Amish Breakfast Casserole
- How to Make Amish Hash Brown Breakfast Casserole
- Tips for Making This Breakfast Casserole
- Variations and Substitutions
- How to Store and Reheat Leftovers
- What to Serve With Amish Hash Brown Breakfast Casserole
- More Hearty Breakfast Recipes
- Amish Hash Brown Breakfast Casserole Recipe
Amish hash brown breakfast casserole is a comforting, cozy, and hearty breakfast. You know, the kind of breakfast you eat before plowing the fields, milking the cows, churning butter, and whatever other labor-intensive tasks Amish people fill their days with.
If you’ve ever been to Amish country, you know they take hearty comfort food seriously (hello, Amish Macaroni Salad!), and this casserole is no exception. It’s is a one-pan wonder that combines hash browns, savory meats, and melted cheese with perfectly seasoned eggs. Amish hash brown breakfast casserole is the ultimate make-ahead savory breakfast recipe, ideal for feeding a hungry family or a large group of guests.
You’ll also love this casserole for its versatility, as you can easily customize it with your favorite ingredients to make it your own. As a bonus, leftovers freeze well, so you can enjoy a satisfying breakfast whenever you need something that can power you through your butter churning and field plowing!
Ingredients for Amish Breakfast Casserole
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Bacon and Bulk Breakfast Sausage – Because one breakfast meat just isn’t enough, we add two here.
- Olive Oil – Or another oil you like to cook with.
- Vegetables – Vidalia onion, red bell pepper, and green bell pepper. Another variety of sweet onion will also work, as will yellow or orange bell peppers, which are sweet like red bell peppers.
- Frozen Shredded Hash Browns – Thaw these before you get started with the recipe.
- Shredded Cheese – I like to use a blend of shredded cheddar cheese and gruyere cheese. That said, you can definitely take some liberties with the cheese here. Gouda, pepper jack for a little Tex-Mex twist, Swiss, whatever!
- Cottage Cheese – We’re boosting the protein here! It also adds some creaminess to this Amish hash brown breakfast casserole. (Try my Whipped Cottage Cheese Dip too.)
- Eggs – Gotta have ‘em! It’s what makes this a breakfast casserole and not just cheesy Funeral Potatoes.
- Low Fat Milk – Or whatever milk you keep on hand in the fridge.
- Seasonings – Garlic powder, onion powder, kosher salt, and fresh ground pepper.
How to Make Amish Hash Brown Breakfast Casserole
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the bacon. Fry it in a skillet over medium-high heat; once it’s crisp, transfer it to a paper-towel-lined plate and discard the fat from the pan.
- Cook the sausage. Brown it in the skillet, breaking it up as it cooks. Add it to the plate with the bacon and drain off that fat too.
- Sauté the vegetables. Heat the olive oil in the pan, then add the onions and cook until softened. Stir in the peppers and sauté 2-3 minutes.
- Mix the veggies and potatoes. Transfer the cooked vegetables to a large bowl and stir in the hash browns and cheese. Spread into a baking dish coated with cooking spray.
- Make the egg mixture. Whisk together the eggs, milk, garlic powder, onion powder, salt and pepper. You can use a new bowl or do this in the bowl you had the vegetables in.
- Bake. Pour the egg mixture over the hash brown mixture and bake the casserole at 375ºF for 50-55 minutes, or until puffy, golden, and set in the center.
Tips for Making This Breakfast Casserole
Here are some tips for the perfect Amish hash brown breakfast casserole!
- Thaw the hash browns thoroughly. I recommend doing this in a colander so any excess liquid can drain off. This step ensures they bake evenly and don’t release a lot of liquid into the casserole.
- Use freshly grated cheese. It’s not a deal-breaker if you don’t have time for it, but grating your own cheese results in better melting and a smoother texture compared to pre-shredded cheese, which often contains anti-caking agents.
- Make it ahead. You can assemble the casserole the night before, cover it tightly, and store it in the refrigerator. Simply pop it into the oven the next morning for an easy breakfast.
Variations and Substitutions
Want to switch things up? Try one of these variations!
- Try a different meat. Swap the bacon for diced leftover ham from the holidays. You could also use Canadian bacon if you prefer it to regular bacon!
- Make it meatless. Sauté mushrooms and/or spinach and add those instead of the meat.
- Give it a Tex-Mex twist. Add diced jalapeños, pepper jack cheese, and chorizo instead of breakfast sausage. Serve with a dollop of sour cream and/or salsa.
How to Store and Reheat Leftovers
Transfer this Amish breakfast casserole to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days, or freeze it for up to 3 months. Thaw frozen casserole in the refrigerator before reheating.
To reheat this recipe, you can microwave it or warm it up in a 350ºF oven until it’s heated through.
What to Serve With Amish Hash Brown Breakfast Casserole
More Hearty Breakfast Recipes
- Overnight Breakfast Casserole
- Breakfast Quesadilla
- Homemade Egg McMuffin (Breakfast Sandwich)
- Denver Omelette
- Tater Tot Breakfast Casserole
- Cinnamon Apple French Toast Casserole
For more easy breakfast casseroles, follow us on Instagram and Facebook!
Amish Hash Brown Breakfast Casserole Recipe
Equipment
- baking dish
- mixing bowls
- whisk
Ingredients
- ½ pound bacon, chopped
- 1 pound Bulk Breakfast sausage
- 1 tablespoon olive oil
- 1 vidalia onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 4 cups frozen shredded hash browns thawed
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
- 2 cups cottage cheese
- 8 large eggs
- 1 ½ cups low fat milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheat oven to 375 degrees.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate using a slotted spoon. Discard the fat.
- Add the sausage to the pan breaking up with a wooden spoon into small pieces. Cook the sausage until browned and no longer pink. Transfer to the plate with the bacon. Discard the fat.
- Heat the olive oil in the pan until shimmering. Add the onions and cook until softened. Stir in the peppers and sauté 2-3 minutes. Transfer to a large mixing bowl. Gently stir in the hash browns, sausage, bacon and cheese.
- Spread the hash brown mixture in a 13 x 9 inch baking dish coated with cooking spray. Set aside.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt and pepper. Pour the egg mixture over the hash browns. Bake the casserole for 50-55 minutes or until puffy, golden and firm in the cente
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds delicious and I will save it and try it in the future, Apparently you eat the bacon and sausage on the side as there is no direction to mix it into the potato, cheese, veggie, egg mixture. I know that the meat should be added to the other ingredients before baking, but the recipe should be updated to include that.
Yes, Joan, you do mix it in and it was updated to include that information.
I can hardly wait to try this recipe out. Thank you for it, and Merry Christmas.
You’re welcome! Merry Christmas to you, too!