There's nothing like waking up to the mouthwatering aroma of a Cheesy Amish Breakfast Casserole baking in the oven. The combination of crispy, golden potatoes, fluffy eggs, and a rich blend of cheeses creates a breakfast dish that’s worth getting out of bed for. This hearty casserole is perfect for weekend brunches or busy mornings when you want something simple yet satisfying.

The first time I tried this recipe, it was love at first bite. My family couldn't stop raving about the layers of flavor, and it quickly became our go-to breakfast for special occasions and cozy Sunday mornings. Trust me, one serving just won’t be enough.

Why You'll Love This Cheesy Amish Breakfast Casserole

Get ready to meet your new favorite breakfast casserole. This Cheesy Amish Breakfast Casserole isn't just easy to make; it’s the ultimate crowd-pleaser for any breakfast or brunch gathering.

First off, it’s a total time-saver. With just a few minutes of prep and the oven doing most of the work, you’ll have plenty of time to relax with your morning coffee while breakfast bakes to perfection. No more rushing around the kitchen trying to juggle multiple pans.

Another reason to love this dish? It’s incredibly filling and budget-friendly. You can feed a hungry crowd using affordable ingredients, making it perfect for potlucks or family brunches without breaking the bank.

Plus, this casserole is endlessly customizable. You can adjust the mix-ins to suit your taste or use up whatever vegetables you have lying around in the fridge. It’s the kind of dish that easily fits into your weekly meal rotation and never disappoints.

Ingredients Notes

The magic of this Cheesy Amish Breakfast Casserole lies in its simple, wholesome ingredients that come together to create a rich and comforting meal. Here’s a closer look at what you’ll need.

Hash Brown Potatoes are the base of this casserole. You can use frozen shredded hash browns to save time or grate fresh potatoes if you prefer. Be sure to thaw and pat the frozen ones dry to avoid excess moisture, which could make the casserole soggy.

Eggs are the binding agent, holding everything together while giving the dish a wonderfully fluffy texture. Use large eggs for the best results. They ensure the perfect structure and add a beautiful golden color to the finished casserole.

Cheese plays a starring role here. I love a combination of sharp cheddar and mozzarella for a perfect balance of flavor and meltiness. Feel free to use your favorite cheeses – Monterey Jack or Gouda are great alternatives if you want to switch things up.

Vegetables bring color and nutrition. Sweet bell peppers and chopped onions add a delightful crunch and natural sweetness. You can use a mix of red, green, or yellow bell peppers for extra vibrancy.

Seasoning is kept simple yet flavorful. A mix of garlic powder, salt, and freshly ground black pepper enhances the natural flavors of the ingredients without overpowering them. Fresh herbs like chives or parsley make a great garnish if you want a burst of freshness at the end.

For equipment, all you need is a large mixing bowl, a 9x13-inch baking dish, and a whisk. It’s that simple!

How To Make This Cheesy Amish Breakfast Casserole

Creating this delicious Cheesy Amish Breakfast Casserole couldn’t be easier. Here’s a step-by-step guide to getting this breakfast favorite on the table.

Start by preheating your oven to 350°F (175°C). Grease your 9x13-inch baking dish with a bit of cooking spray or a light brush of oil to prevent sticking. This will ensure your casserole comes out cleanly and beautifully browned.

In a large mixing bowl, crack 10 large eggs and whisk them until well combined. Add in 2 cups of shredded sharp cheddar cheese and 1 ½ cups of shredded mozzarella cheese, reserving a small handful for sprinkling on top later. The combination of cheeses gives the casserole its signature gooey, cheesy goodness.

Next, add in 4 cups of thawed and patted dry shredded hash brown potatoes. If you’re using fresh potatoes, grate them finely and squeeze out any excess liquid with a clean kitchen towel. Fold in the hash browns until everything is well combined.

Now, it’s time for the vegetables. Dice 1 large onion and 2 medium bell peppers (any colors you like). Sauté the veggies in a bit of olive oil over medium heat until they become soft and fragrant, about 5-7 minutes. Let them cool slightly before adding them to the egg and potato mixture.

Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix everything together thoroughly, ensuring the ingredients are evenly distributed. Pour the entire mixture into your prepared baking dish, spreading it out evenly.

Sprinkle the reserved handful of cheese over the top and cover the dish loosely with aluminum foil. Bake for 35-40 minutes, removing the foil in the last 10 minutes of baking to let the cheese on top turn golden brown and bubbly. The casserole is ready when a knife inserted into the center comes out clean.

Let the casserole cool for 5-10 minutes before serving. This brief resting period helps the flavors meld together and makes slicing easier. Expect a warm, cheesy breakfast that your family will eagerly dig into.

Storage Options

This Cheesy Amish Breakfast Casserole is fantastic for meal prep and leftovers. Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors only get better as the ingredients have time to meld.

To freeze, cut the casserole into individual portions and wrap each piece tightly in plastic wrap, followed by a layer of foil. Store the wrapped pieces in a freezer-safe bag or container for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

For reheating, microwave individual slices for 1-2 minutes or bake the whole casserole in the oven until it’s heated thoroughly. If reheating from frozen, it’s best to use the oven to ensure even warming.

Variations and Substitutions

This Cheesy Amish Breakfast Casserole is highly adaptable. Here are some ideas to make it your own.

Looking for more protein? Add cooked, crumbled chicken sausage or diced, cooked turkey. These additions will make the casserole even heartier without changing the flavor profile.

For a vegetarian version, add more veggies like mushrooms, spinach, or zucchini. Simply sauté them with the onions and bell peppers to keep the casserole from becoming too watery.

Switch up the cheese to suit your taste. Pepper jack adds a little heat, while Swiss cheese brings a subtle, nutty flavor. You can also try a mix of cheeses for a unique twist.

If you’re in the mood for more herbs, throw in some chopped fresh basil, thyme, or rosemary. They add an aromatic note that complements the creamy eggs and savory potatoes.

Have leftover bread lying around? Tear it into chunks and mix it with the hash browns for a bread-and-potato combo that’s deliciously filling. This is an excellent way to reduce food waste while creating a new spin on the original recipe.

Don’t be afraid to get creative and try new variations. This casserole is forgiving and adapts beautifully to your preferences. Enjoy experimenting!