Wake up to the rich and cheesy goodness of our Amish Breakfast Casserole! Perfect for a make-ahead meal, this potato casserole is a crowd-pleaser. Packed with bacon, sausage, eggs, cheese, and potatoes, this breakfast recipe is satiating, comforting and hearty.
A little butter or olive oil for greasing of the baking dish
Garnish: chopped scallions/green onions or chives
Instructions
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.
Notes
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.