Amish breakfast casserole is a hearty sausage, egg, potato and cheese dish perfect for feeding a hungry crowd. You will love starting off the day with this delicious meal.
When I feed my brood of boys, I have to come up with meals that meet a few requirements.
I need meals that are hearty, yummy and easy.
This is doubly true for breakfast and brunch.
If I don’t give my boys something filling, they will be hungry ten minutes after breakfast is over.
With this Amish breakfast casserole, I am guaranteed at least an hour of peace before someone wants food again.
To me, that’s a win.
Plus, it’s easy to make and only needs a few ingredients.
And the result is absolutely delicious.
Ingredients
To make this you need:
- Eggs– For this you need extra large eggs. If you are using large eggs instead, add two extra eggs to the recipe.
- Potatoes– Use a bag of O’brien style potatoes. O’brien potatoes have onions and peppers in the mix.
- Cheddar cheese– Pre-shredded works well.
- Cottage cheese– Small curd cottage cheese
- Sausage– I prefer ground pork breakfast sausage, but you could substitute your preferred ground sausage.
- Spices– Italian seasoning + salt and pepper
How to Make
This casserole is a snap to put together.
To do it, start by browning the sausage in a large skillet over medium high heat.
Crumble it as it cooks and stir often.
Once the sausage cooks, strain it to get rid of the extra grease.
Then set the sausage aside.
Next, crack the eggs into a large mixing bowl and whisk them until they are smooth.
When the eggs are smooth, add the potatoes, cooked sausage, 1 and a half cups of the cheddar cheese and spices.
Gently stir everything together to combine.
Then pour the mixture into a 9×13 greased baking dish and top with the remaining cup of cheddar cheese.
Bake the dish at 350 for 45 minutes or until the center of the eggs have set.
Once it’s done, remove the casserole from the oven and let it rest for 10 minutes before slicing and serving.
Storing Leftovers
To store leftover egg casserole, put the leftovers in an air tight container in the fridge for 3-4 days.
Reheat in a 300 degree oven until warm.
Tips and tricks
- Use 2 extra eggs if you don’t have extra large eggs.
- If you can’t find O’brien potatoes, use shredded potatoes and add half a chopped white onion and half a chopped green bell pepper to them.
- Feel free to substitute other kinds of ground sausage for the pork breakfast sausage.
Cheese Options
As written the recipe calls for shredded cheddar.
That’s because shredded cheddar is really, really good AND it’s also almost always one of two cheeses I’m guaranteed to have on hand.
When I’m a little better prepared, we have found other options that we enjoy just as much- if not more.
Different shredded cheeses that also work well include:
- shredded colby jack
- shredded pepper jack/Monterrey jack
- shredded provolone or mozzarella
Don’t like sausage?
You can give this breakfast egg casserole a ham & swiss spin by swapping it for chopped or diced ham and using shredded Swiss in place of the cheddar.
It really is easy to customize to your family’s unique preferences!
Other Breakfast Casseroles You Might Enjoy
This Amish breakfast casserole is a delicious, easy to make dish that will keep your hungry family fed and happy first thing in the morning.
Make it this weekend for an easy breakfast or brunch everyone will enjoy.
Looking for other breakfast casseroles?
Try these:
If you’ve tried this AMISH BREAKFAST CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Amish Breakfast Casserole
Ingredients
- 6 xl eggs 8, if they're on the smaller side
- 1 20 oz bag o'brien style potatoes
- 2 cups shredded cheddar cheese divided
- 1 1/2 cups cottage cheese small curd
- 1 lb ground pork breakfast sausage
- 1/2 tsp Italian seasoning
- salt & pepper to taste
Instructions
- In a large skillet over medium high heat, brown the sausage. Crumble as it cooks, stirring often.
- Strain the sausage to get rid of excess grease. Set the sausage aside.
- Crack the eggs into a large mixing bowl, and whisk them together until smooth.
- To the bowl, add the potatoes, sausage, 1 1/2 cups of the cheese, Italian seasoning, salt & pepper and gently stir everything together to evenly combine.
- Lightly grease a 9x13" baking dish with non stick cooking spray. Pour the egg mixture in, and spread it out evenly into the dish.
- Sprinkle the remaining 1/2 cup of cheese evenly out over top of the casserole.
- Bake the dish at 350° for 45 minutes. Remove it from the oven, and let it rest for 10 minutes before slicing & serving.
Notes
- Use 2 extra eggs if you don't have extra large eggs.
- If you can't find O'brien potatoes, use shredded potatoes and add half a chopped white onion and half a chopped green bell pepper to them.
- Feel free to substitute other kinds of ground sausage for the pork breakfast sausage.
Nutrition
Sam says
I know you’ll be thinking “there’s one in every crowd” but I can’t help it! You’d need only one more egg if using large eggs since 7 large actually outweigh 6 extra large eggs. But in a recipe like this, it’s obviously no big deal either way.
Patty says
It mentions cottage cheese in recipe but no directions as when to add in.
4sonsrus says
So sorry about that confusion Patty! You add it into the mix with the other main ingredients. I will be sure to update the recipe card to reflect that!