Creamy Three-Cheese Breakfast Casserole

This hearty Amish breakfast casserole has become our family's weekend tradition, offering a delicious twist on traditional breakfast fare with its unique blend of three cheeses and savory bacon. The cottage cheese is the secret weapon here, melting perfectly into the dish to create a creamy texture that elevates this casserole beyond the ordinary.

I first made this casserole when hosting an impromptu brunch for unexpected guests. Everyone raved about it so much that it quickly became our go to special breakfast whenever family visits. Even my cottage cheese hating nephew devours it without realizing the secret ingredient.

Ingredients

• Bacon one pound Provides the savory foundation and crispy texture that makes breakfast feel special. Look for thick cut for the best flavor.
• Sweet onion medium sized The natural sweetness balances the savory elements. Choose a Vidalia or Walla Walla for best results.
• Garlic two cloves Adds depth that complements the cheeses. Fresh is always better than pre minced.
• Eggs six large The binding agent that holds everything together. Room temperature eggs incorporate more easily.
• Frozen shredded hashbrowns four cups No need to thaw these provides structure and that classic breakfast potato element.
• Shredded cheddar cheese two cups Sharp cheddar delivers the best flavor but medium works well too. Grate your own for better melting.
• Cottage cheese one and a half cups The secret ingredient that creates incredible creaminess. Full fat works best here.
• Shredded swiss cheese one cup Adds a subtle nutty flavor that elevates the entire dish. Look for aged Swiss for more complexity.
• Green chiles four ounces Provides gentle heat and brightness. The mild variety works perfectly for most families.
• Salt and pepper For seasoning. Freshly cracked black pepper makes a noticeable difference.

Step-by-Step Instructions

Prepare the Oven and Dish

Preheat your oven to 350 degrees Fahrenheit ensuring it reaches the full temperature before baking. Spray a 9x13 baking dish thoroughly with non stick spray making sure to cover the corners and sides where sticking is most likely to occur.

Cook the Bacon and Aromatics

Chop the bacon into bite sized pieces about half inch squares and add to a large deep skillet over medium heat. Cook the bacon until it begins to render fat and is nearly crisp about 5 minutes stirring occasionally to prevent burning. Add the diced onion to the pan with the bacon and continue cooking for about 5 more minutes until the bacon is fully crisp and the onions have become translucent and soft. The onions will absorb some of the bacon flavor creating a delicious base for the casserole. Add the minced garlic during the final minute of cooking stirring constantly to prevent burning.

Drain the Mixture

Use a slotted spoon to carefully transfer the bacon onion garlic mixture to a paper towel lined plate. Allow excess fat to drain for about 2 minutes pressing gently with additional paper towels if needed. This prevents the casserole from becoming greasy.

Combine All Ingredients

In a large mixing bowl first crack and beat the six eggs until well blended. Add the frozen hashbrowns no need to thaw them followed by all three cheeses the cheddar swiss and cottage cheese. Add the chopped green chiles salt and freshly cracked pepper. Finally incorporate the drained bacon and onion mixture. Stir everything together thoroughly ensuring the cottage cheese and eggs are evenly distributed throughout the mixture. This may take a minute or two of thorough mixing.

Bake the Casserole

Transfer the combined mixture into your prepared baking dish spreading it evenly to the edges and smoothing the top. Bake uncovered for 35 to 40 minutes in your preheated oven. You will know it is done when the top is golden brown and a knife inserted into the center comes out clean without any wet egg mixture clinging to it. The internal temperature should reach at least 160 degrees Fahrenheit.

Rest and Serve

Once removed from the oven allow the casserole to rest for a full 10 minutes before slicing. This resting period is crucial as it allows the eggs to set completely making for cleaner slices. Cut into 9 generous portions or 12 smaller servings depending on your needs and serve warm.

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The cottage cheese truly transforms this dish from an ordinary breakfast casserole into something special. My grandmother was skeptical when I first mentioned using cottage cheese in the recipe but now she insists I make this every time we have a family gathering. She says it reminds her of the hearty farm breakfasts she ate growing up but with a modern twist that everyone enjoys.

Make Ahead Options

This casserole is perfect for busy mornings or when entertaining guests. You can prepare the entire casserole the night before cover it tightly with plastic wrap and refrigerate overnight. In the morning simply remove it from the refrigerator while your oven preheats and add about 10 minutes to the baking time since youll be starting with a cold casserole. The flavors actually benefit from the extra time to meld together making this an ideal prep ahead breakfast option.

Variations Worth Trying

The basic recipe is wonderful as is but there are countless ways to customize it to your taste preferences. Try substituting breakfast sausage for the bacon or use half sausage and half bacon for an extra hearty version. Vegetable lovers can add sautéed bell peppers mushrooms or spinach. For a spicier version use pepper jack cheese in place of the swiss and add a few dashes of hot sauce to the egg mixture. During summer months fresh herbs like chives parsley or dill make wonderful additions.

Serving Suggestions

While this casserole is substantial enough to be a complete meal on its own I love serving it with a few complementary sides. Fresh fruit especially berries or citrus segments provide a bright contrast to the rich casserole. For special occasions a basket of warm biscuits or crusty bread alongside makes the meal feel extra special. For a brunch gathering consider serving with a simple green salad dressed with a light vinaigrette to balance the hearty nature of the casserole.

The Amish Connection

This recipe draws inspiration from the Amish tradition of hearty farm breakfasts designed to fuel a day of physical labor. Amish cooking emphasizes simple wholesome ingredients and dishes that can feed large families efficiently. While traditional Amish cooking varies by community most recipes focus on using what is readily available and creating filling dishes that minimize waste. The three cheese combination in this casserole reflects the Amish appreciation for dairy products which are staples in many of their communities.

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Commonly Asked Questions

→ Can I substitute the cottage cheese in this breakfast casserole?

We don't recommend substituting the cottage cheese as it provides essential moisture and creates the signature creamy texture of this dish. After baking, the cottage cheese isn't noticeable and most people won't realize it's there. It truly makes this casserole special.

→ How do I store leftover breakfast casserole?

Store the casserole tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze portions for up to 2 months. The casserole reheats very well in the microwave, making it perfect for meal prep.

→ Can I prepare this casserole the night before?

Yes, this casserole works great as an overnight preparation. Assemble all ingredients in the baking dish, cover tightly, and refrigerate overnight. In the morning, remove from the refrigerator while the oven preheats, then bake as directed, adding 5-10 minutes to the baking time since it will be starting cold.

→ What can I substitute for the bacon in this breakfast casserole?

If you prefer not to use bacon, you could substitute with 1 pound of cooked breakfast sausage, diced ham, or for a vegetarian option, sautéed mushrooms and bell peppers. Just be sure to cook the substitutes thoroughly before adding to the casserole mixture.

→ What makes this an 'Amish' breakfast casserole?

This casserole is inspired by Amish cooking traditions which typically feature hearty, from-scratch dishes using farm-fresh ingredients like eggs and cheese. The combination of three cheeses, including cottage cheese, is characteristic of Amish breakfast dishes that are designed to provide sustenance for a full morning of work.

→ Can I use fresh hashbrowns instead of frozen?

Yes, you can use fresh hashbrowns instead of frozen. If using raw potatoes, you'll need to grate them, rinse well under cold water, and thoroughly pat dry with paper towels to remove excess moisture. Fresh hashbrowns may need a slightly longer baking time than frozen ones.