Amish Breakfast Casserole

A new overnight breakfast casserole - convenient for when the family is all together. Best served with blueberry muffins or schneckens.

  • 1 lb. sliced bacon, diced, OR 2 (10 oz) pkgs brown & serve sausage, cut into 1/2” pieces
  • 1 large onion, chopped
  • 9 eggs, slightly beaten
  • 4 1/2 cups frozen shredded hash brown potatoes, thawed
  • 2 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups small curd cottage cheese
  • 1 1/2 cups shredded Swiss cheese
  • 1/4+ tsp cayenne pepper
  • 1/4+ tsp garlic powder
  • 1/2 green pepper, diced (optional)

In a large skillet, cook bacon (or sausage) and onion until bacon is crisp (or sausage is done); drain. In a bowl, combine the remaining ingredients; stir in bacon (sausage) mixture. Transfer to a greased 15” x 10” x 2” baking dish. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake, uncovered, for 35-40 minutes or until set and bubbly. (May broil at the end to brown the top, if desired). Let stand for 10 min before cutting.

Note: Can freeze in individual containers.

Yield: 10 - 12 servings

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