This Amish Breakfast Casserole is a true crowd-pleaser, and I know that firsthand! I made it for the Stampede breakfast we hosted for friends and family, and it quickly became the star of the show. With layers of eggs, crispy bacon, savory sausage, and melty cheese, it’s everything you want in a hearty breakfast dish. What I love most about this casserole is how it brings people together—everyone at our breakfast raved about it and couldn’t get enough. The combination of flavors and textures is just irresistible, and it’s so easy to make. Whether you’re hosting a big gathering or just want something special for a weekend brunch, this recipe will have everyone coming back for seconds. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of butter. Start by cooking 1 pound of diced bacon in a large skillet over medium heat. Let it get nice and crispy, then use a slotted spoon to transfer it to a plate lined with paper towels to drain off the excess grease. In the same skillet, add 1 pound of crumbled breakfast sausage and 1 finely chopped medium onion. Cook them together over medium heat, stirring occasionally, until the sausage is browned and fully cooked through, and the onion is softened and translucent, about 7-8 minutes. Use a slotted spoon to transfer the sausage and onion mixture to a plate lined with paper towels to drain off the excess fat. In a large mixing bowl, whisk 12 large eggs with salt and pepper, until they’re well beaten. This will be the base that holds everything together. Add 3 cups of shredded hash brown potatoes, 2 cups of shredded cheddar cheese, 2 cups of shredded Swiss cheese, 2 cups of cottage cheese, the cooked bacon, sausage, and onion mixture to the eggs. Tip: Make sure the ingredients are evenly distributed so each bite has a bit of everything. Pour the egg mixture into the prepared baking dish and spread it out evenly. Pop it in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown. Let the casserole cool for a few minutes before slicing. Tip: If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil for the last 10-15 minutes of baking.
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