Go Back

Amish Breakfast Casserole

A warm and hearty casserole packed with crispy bacon, creamy cheese, and fluffy eggs, perfect for brunch or busy breakfast mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 oz frozen shredded hashbrowns, thawed and patted dry Ensure they're thawed and excess moisture is removed.
  • 1 lb bacon, cooked and crumbled Cooked ahead of time can save morning prep.
  • 8 large eggs
  • 2 cups shredded cheddar cheese, divided Adding more can enhance flavor.
  • 1.5 cups sour cream (or plain Greek yogurt) Greek yogurt can be a lighter substitute.
  • 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)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
  2. Spread the thawed and dried hashbrowns in an even layer across the bottom of the dish. Press them down gently to ensure they hold together.
  3. In a large bowl, whisk together the eggs, sour cream, salt, pepper, and garlic powder until smooth and well combined.
  4. Stir in the crumbled bacon, diced onion, and 1 1/2 cups of the shredded cheddar cheese into the egg mixture until evenly mixed.
  5. Pour the egg mixture evenly over the hashbrown layer in the baking dish.
  6. Scatter the remaining 1/2 cup of cheddar cheese evenly over the top.
Baking
  1. Bake uncovered for 45 to 50 minutes, or until the center is set and the top is golden brown.
  2. Allow the casserole to rest for about 10 minutes before slicing and serving.

Notes

Serve warm with fresh fruit, coffee, or light salad. Optional to sprinkle extra cheese or fresh herbs on top before serving. Leftovers can be stored in an airtight container for up to 3 to 4 days. It can also be frozen for about 2 to 3 months.