Why Make This Recipe
Amish Breakfast Casserole is a delightful dish that brings warmth and happiness to the breakfast table. It’s easy to prepare, filling, and perfect for gatherings or family breakfasts. With layers of crispy bacon, creamy eggs, and tasty cheese, this casserole is sure to please everyone. Plus, it can be made ahead of time, making breakfast stress-free.
How to Make Amish Breakfast Casserole
Ingredients:
- 30 oz frozen shredded hashbrowns, thawed (pat dry before using)
- 1 lb bacon, cooked and crumbled (cook until crispy)
- 8 large eggs
- 2 cups shredded cheddar cheese, divided (sharp or mild both work)
- 1.5 cups sour cream (or plain Greek yogurt)
- 0.5 cup diced white onion
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 tbsp butter (for greasing the baking dish)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Spread the thawed and dried hashbrowns in an even layer across the bottom of the dish and press them down gently.
- In a large bowl, whisk together the eggs, sour cream, salt, pepper, and garlic powder until smooth and well combined.
- Stir in the crumbled bacon, diced onion, and 1 1/2 cups of the shredded cheddar cheese into the egg mixture.
- Pour the egg mixture evenly over the hashbrown layer in the baking dish.
- Scatter the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake uncovered for 45 to 50 minutes, until the center is set and the top is golden brown.
- Rest the casserole for 10 minutes before slicing and serving.
How to Serve Amish Breakfast Casserole
Serve the casserole warm, accompanied by fresh fruit or a simple salad for a balanced breakfast. It can also be garnished with chopped green onions or fresh herbs for an extra pop of color and flavor.
How to Store Amish Breakfast Casserole
After serving, cool any leftovers and store them in an airtight container in the fridge. The casserole will stay fresh for up to 3 days. You can also freeze it before baking. Just cover it tightly with plastic wrap and aluminum foil. When ready to enjoy, bake it directly from frozen, adding extra time to the baking duration.
Tips to Make Amish Breakfast Casserole
- Make sure to pat the hashbrowns dry to avoid a watery casserole.
- Feel free to substitute the bacon with sausage or vegetables for a different flavor.
- You can pre-assemble the casserole the night before and bake it in the morning for convenience.
Variation
For a meatless option, leave out the bacon and add a mix of vegetables like bell peppers, spinach, or mushrooms instead. This adds color and nutrition while keeping the dish hearty.
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the casserole the night before and refrigerate it. Bake it fresh in the morning for a quick breakfast.
Can I use fresh hashbrowns instead of frozen?
Yes, fresh hashbrowns can be used. Just ensure they are cooked and well-drained before layering.
What can I serve with this casserole?
This casserole pairs well with fresh fruit, yogurt, or a green salad for a complete meal.
Amish Breakfast Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
- Spread the thawed and dried hashbrowns in an even layer across the bottom of the dish and press them down gently.
- In a large bowl, whisk together the eggs, sour cream, salt, pepper, and garlic powder until smooth and well combined.
- Stir in the crumbled bacon, diced onion, and 1 1/2 cups of the shredded cheddar cheese into the egg mixture.
- Pour the egg mixture evenly over the hashbrown layer in the baking dish.
- Scatter the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake uncovered for 45 to 50 minutes, until the center is set and the top is golden brown.
- Rest the casserole for 10 minutes before slicing and serving.