CHEESY AMISH BREAKFAST CASSEROLE RECIPE
Amish breakfast casserole is a mouthwatering cheesy casserole made with shredded cheese, dense cottage cheese, and bacon – a perfect large volume breakfast casserole to feed a potluck or to serve on busy holiday mornings.
This breakfast casserole is a flavorful and savory dense egg casserole, made with cottage cheese and hoards of delicious other cheeses- to pull together into an amazingly perfect and filling morning.
As far as the hash browns, they do need to be thawed out or they will freeze the cottage cheese as you assemble your casserole, so the night before, just toss your bag into the fridge and drain any access water.
INGREDIENTS
4 cups frozen shredded hash browns, thawed (about 16 oz)
6 slices bacon, cooked and cut into small pieces
1-1/2 cups small curd cottage cheese
1-1/4 cups shredded swiss cheese
1 cup shredded cheddar cheese
8 eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
INSTRUCTIONS
AMISH BREAKFAST CASSEROLE
Preheat oven to 350 and grease a 9x13 baking pan. Set aside.
Add thawed hash brown potatoes, cut up cooked bacon, and cottage cheese, and all shredded cheeses, to a mixing bowl and mix well. A spatula works best to make sure the hash browns are well incorporated with all the cheese.
Pour hash brown cheese mixture into prepared pan.
In a separate bowl, crack eggs, milk, salt and pepper and whisk well.
Pour egg mixture on top of potato mixture in pan and stir well to evenly coat and distribute.
Bake for 40-45 minutes or until casserole edges are brown and center is set when inserting a knife.
Let Amish Breakfast Casserole stand for 5 minutes to cool slightly before cutting into 18 squares.
Optional: Serve with a side of salsa or cut up tomatoes
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