Amish Breakfast Casserole (Printable Format)
# What You’ll Need:
→ Proteins
01 -
1 pound bacon, chopped into bite-sized pieces
→ Produce
02 -
1 medium sweet onion, diced
03 -
2 cloves garlic, minced
→ Dairy
04 -
6 large eggs, beaten
05 -
2 cups shredded cheddar cheese
06 -
1 ½ cups cottage cheese
07 -
1 cup shredded swiss cheese
→ Other
08 -
4 cups frozen shredded hashbrowns
09 -
4 ounces chopped green chiles
10 -
1 teaspoon salt
11 -
1 teaspoon cracked pepper
# How-To Steps:
01 -
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
02 -
Cook the chopped bacon in a large, deep skillet over medium heat until nearly crisp. Add the onion and continue cooking until the bacon is cooked through and the onion has softened, about 5 minutes.
03 -
Use a slotted spoon to remove the bacon and onions to a paper towel lined plate to drain.
04 -
Add the remaining ingredients to a large mixing bowl. Stir in the bacon and onions and mix until everything is well combined.
05 -
Transfer to the prepared baking dish and bake, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean.
06 -
Let set for 10 minutes before slicing and serving.
# Extra Tips:
01 -
This casserole can be cut into 9 large pieces or 12 smaller portions.
02 -
While you can swap the cheddar and swiss for other cheeses, the cottage cheese adds essential moisture and creaminess and is not recommended to substitute.
03 -
The cottage cheese melts into the casserole during baking and is barely noticeable in the final dish.
04 -
Store tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months. Reheats well in the microwave.