Cheesy Amish Breakfast Casserole Recipe
A hearty, golden-crusted breakfast casserole bursting with savory sausage, three melted cheeses, and fluffy eggs for a comforting morning meal that feeds a crowd.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g breakfast sausage (pork or turkey)</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">125ml milk</li><li class="ingredients-single-item">500g frozen hash browns, thawed</li><li class="ingredients-single-item">250g cottage cheese</li><li class="ingredients-single-item">225g shredded cheddar cheese</li><li class="ingredients-single-item">225g shredded Swiss cheese</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp freshly ground black pepper</li><li class="ingredients-single-item">¼ tsp garlic powder</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped (for garnish)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23×33cm (9×13-inch) baking dish</li><li class="equipment-single-item">Large frying pan</li><li class="equipment-single-item">Large mixing bowl</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease your 23×33cm baking dish with butter or cooking spray to prevent sticking and set aside. This ensures easy serving later and helps create a delicious crispy edge.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large frying pan over medium heat, cook the breakfast sausage, breaking it into crumbles with a wooden spoon until no longer pink, about 5-7 minutes. The sausage should be fully cooked but not overly browned, as it will continue cooking in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced onion to the sausage and continue cooking until the onion becomes translucent and soft, about 3-4 minutes. The moisture from the onions will help deglaze any flavorful bits stuck to the pan. Turn off the heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, whisk together the eggs and milk until well combined and slightly frothy. The air incorporated during whisking will help create a lighter texture in the finished casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the thawed hash browns to the egg mixture, breaking up any clumps with your fingers. The starches in the potatoes will help bind the casserole together while providing a substantial base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the cottage cheese, 175g of the cheddar cheese, and 175g of the Swiss cheese, reserving the remaining 50g of each for the topping. The cottage cheese adds wonderful moisture and a light, fluffy texture to the casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the cooled sausage and onion mixture to the bowl, along with salt, pepper, and garlic powder. Stir until everything is evenly distributed. Be gentle when mixing to maintain air in the egg mixture for a fluffier result.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the mixture to your prepared baking dish, spreading it evenly with a spatula. Sprinkle the reserved cheddar and Swiss cheese evenly over the top. The cheese will form a golden, slightly crispy top layer that's irresistible.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 35-40 minutes until the casserole is set in the center and the top is beautifully golden brown. If your cheese is browning too quickly, cover loosely with aluminum foil for the remaining cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Test for doneness by inserting a knife into the center - it should come out clean with no runny egg mixture. Allow the casserole to rest for 5-10 minutes before serving - this resting period allows the casserole to firm up, making it easier to cut into neat portions.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Sprinkle with freshly chopped chives for a pop of color and fresh flavor. Serve warm in generous squares. This casserole reheats beautifully and can be made ahead and refrigerated overnight before baking in the morning.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare this breakfast casserole the night before?
Absolutely! This casserole is perfect for make-ahead preparation. Simply assemble all ingredients the night before, cover tightly with cling film, and refrigerate overnight. In the morning, remove from the fridge while preheating the oven, then bake as directed, adding 5-10 minutes to the cooking time.
What can I substitute for hash browns in a breakfast casserole?
If you don't have hash browns, you can substitute with 500g of diced cooked potatoes, shredded fresh potatoes (squeeze out excess moisture first), cooked rice, or even bread cubes for a strata-like texture. Each alternative will slightly change the texture but maintain the heartiness of the dish.
How long will leftover breakfast casserole keep in the refrigerator?
Leftover breakfast casserole will keep well in the refrigerator for up to 4 days when stored in an airtight container. You can reheat individual portions in the microwave for 1-2 minutes or warm larger amounts in the oven at 160°C until heated through, about 15-20 minutes.
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