Amish Breakfast Casserole
User Reviews
4.1
Amish Breakfast Casserole
Description
This casserole begins by sautéing bite-sized bacon pieces with diced sweet onion and minced garlic until the bacon is nearly crisp and the onion is softened. The crispy bacon and aromatics are set aside to drain excess fat. Meanwhile, a mixture of beaten eggs, shredded cheddar and swiss cheese, cottage cheese, shredded hashbrowns, chopped green chiles, salt, and cracked black pepper are combined in a bowl.
The cooked bacon and onions are folded into the mixture and transferred to a greased baking dish. It bakes uncovered at 350°F until a knife inserted in the center comes out clean, ensuring the eggs are fully set. After baking, letting it rest allows the casserole to firm up for clean slicing. The cottage cheese adds moisture and creaminess without a noticeable texture, distinguishing this casserole's richness.
This dish can be sliced into large or smaller pieces depending on serving needs. The cheeses can be swapped except for cottage cheese, which is critical for moisture balance. Leftovers can be refrigerated for up to five days or frozen for two months and reheat well in a microwave.
Ingredients
- 1 pound Bacon
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 6 large egg beaten
- 4 cups hashbrowns shredded, frozen
- 2 cups cheddar cheese shredded
- 1 ½ cups cottage cheese
- 1 cup swiss cheese shredded
- 4 ounces green chiles chopped
- 1 teaspoon salt
- 1 teaspoon black pepper cracked
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Chop the bacon into bite sized pieces and cook 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.
- Use a slotted spoon to remove the bacon and onions to a paper towel lined plate to drain.
- Add the remaining ingredients to a large mixing bowl. Stir in the bacon and onions and mix until everything is well combined.
- Transfer to the prepared baking dish and bake, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean.
- Let set for 10 minutes before slicing and serving.
Notes
- The casserole can be cut into 9 large or 12 smaller pieces depending on serving size preferences.
- Swap cheddar and swiss cheeses if desired, but do not omit cottage cheese as it adds essential moisture and creaminess.
- Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Reheat individual portions in the microwave for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 532kcal | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 201mg | 67% |
| Sodium | 1011mg | 42% |
| Potassium | 526mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 344mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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