This Amish Breakfast Casserole is a homestyle dish that brings a delicious blend of potatoes, bacon, sausage and cheese to your breakfast table. This heartwarming and comforting casserole is an oven-baked recipe.
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👉 You might also like our other non-Instant Pot recipes such as chicken tater tot casserole, jerk chicken pasta or the chicken bacon ranch pasta. For more Instant Pot potato recipes, try our loaded mashed potatoes or scalloped potatoes.
About Amish Breakfast Casserole
The Amish breakfast casserole is flavorful and hearty, perfect for when you need something extra satisfying to start the day.
It comes with tender shredded potatoes, protein-rich eggs, savory bacon and Italian sausage, and the goodness of melted cheese.
Its name pays homage to the Amish tradition of simple, wholesome cooking and this is indeed incredibly easy to prepare, perfect both for novice cooks and seasoned chefs alike.
Whether you're preparing a family breakfast or looking for a make-ahead dish for busy mornings, this breakfast potato casserole is a perfect choice.
What You Need
Here are the key ingredients you will need for this potato breakfast casserole recipe.
- Bacon and Italian sausage: these give you the foundation of flavor. You can substitute with turkey bacon or chicken sausage for a lighter option. See FAQs below for vegetarian options.
- Shredded potatoes: They add body and texture. You can use store-bought shredded potatoes or freshly grated raw potatoes (make sure to squeeze out any excess moisture before adding them to the casserole). Frozen shredded potatoes can be a time-saving alternative, let them thaw out at room temperature for 5-10 minutes while preparing other ingredients.
- Eggs and milk: For the custardy base. Use any milk of choice, including non-dairy.
- Cheese: Cream cheese adds creaminess, while cheddar gives a sharp, melty top. Feel free to experiment with different cheeses like Swiss or Gouda, or even a little Gorgonzola.
How to Amish Breakfast Casserole
See the recipe card below for more details instructions, ingredients list and nutritional information. Here are some simple steps and photos to guide you along. You will need a 9x13 inch baking dish or something of a similar size.
- Preheat the oven and prepare your baking dish.
- Cook onions, bacon, sausage, and garlic in a skillet.
- Whisk eggs, milk, salt, and pepper in a bowl. Add potatoes, cheese, bacon and sausage mix.
- Transfer to the baking dish, bake, then broil with cheese on top.
- Let it rest, garnish, and serve.
Enhance the casserole with other pre-cooked ingredients like broccoli or bell peppers, or add jalapeños for an extra kick. Here are some flavor suggestions:
- Spinach and Mushroom: Add sautéed mushrooms and spinach to the casserole for a veggie-packed version. This is great for adding a bit of green and making it a bit healthier.
- Spicy Southwest Twist: Mix in cooked chorizo instead of Italian sausage, add diced green chilies, and use a blend of pepper jack and cheddar cheese for a spicy kick.
- Ham and Swiss Cheese: Replace the bacon and Italian sausage with diced ham and use Swiss cheese instead of cheddar for a different flavor profile.
- Garden Veggie Version: Incorporate a variety of vegetables like zucchini, bell peppers, and tomatoes. This is perfect for a lighter, more colorful dish.
- Sweet Potato: Use shredded sweet potatoes instead of regular potatoes for a sweeter version with an added nutritional boost.
- Greek-Style: Include feta cheese, spinach, and olives, and swap the Italian sausage for gyro meat to give it a Mediterranean flair.
- Breakfast Taco Casserole: Add taco seasoning to the meat, mix in some black beans and corn, and top with avocado and salsa after baking for a Mexican-inspired breakfast.
- BBQ Bacon: Use BBQ sauce to glaze the bacon before adding it to the casserole, and incorporate a smoky cheddar for a BBQ flavor.
- Kale and Roasted Red Peppers: Add chopped kale and diced roasted red peppers for a a colorful addition. This brings a lovely roasted flavor and a nutritional punch.
- Refrigerate leftovers for up to 5 days in an airtight container.
- Reheat in the microwave or oven until warm.
- Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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Amish Breakfast Casserole
- 1 tablespoon olive oil
- 1 onion small, diced
- 1 lb bacon diced (450 g)
- 1 cup Italian sausage diced (5.29 oz | 150 g)
- 1 teaspoon garlic 1 large clove, minced
- 6 eggs
- 1 ½ cups milk 12 fluid oz | 375 ml
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 4 cups potatoes shredded, 21 oz | 600 g (see Note 1)
- 1 cup cream cheese 8 oz | 220 g or cottage cheese
- 2 cups cheddar cheese shredded 8 oz | 220 g
- A little butter or olive oil for greasing of the baking dish
- Garnish: chopped scallions/green onions or chives
- Preheat the oven to 355 F | 180 C and grease a 9x13 inch baking dish with butter or olive oil
- In a large skillet, heat 1 tablespoon olive oil and cook the onions for 2-3 minutes. Then add the bacon and Italian sausage and cook for 3-4 minutes, stirring frequently. Then add the garlic and cook for 1 more minute.
- In a large bowl, combine eggs, milk, salt and pepper. Add shredded raw potatoes, cream cheese, half of the cheddar cheese, plus the bacon and Italian sausage mix. Fold all together then transfer in the baking dish and bake in the oven for 40 minutes.
- Sprinkle cheddar cheese on top then broil in the oven for 5 minutes. Until the cheese melts and gets golden brown. Remove from the oven and allow to rest for 5 minutes.
- Garnish with green onions and serve.
- Note 1. You can use store-bought shredded potatoes or freshly grated raw potatoes (make sure to squeeze out any excess moisture before adding them to the casserole). Frozen shredded potatoes can also be used, thaw them out for 5-10 minutes before cooking.
- Refrigerate leftovers for up to 5 days in an airtight container. Reheat in the microwave or oven until warm. Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
- Store 5 days in the refrigerator.