Amish Hash Brown Breakfast Casserole Recipe
Eggs, bacon, sausage, cheese, and veggies make this easy Amish hash brown breakfast casserole recipe hearty, filling, and delicious!
Servings: 12 servings
Cost: $10
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
Calories: 533kcal | Carbohydrates: 19g | Protein: 29g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 1024mg | Potassium: 539mg | Fiber: 1g | Sugar: 4g | Vitamin A: 844IU | Vitamin C: 18mg | Calcium: 455mg | Iron: 2mg