Amish Bacon Hash Brown Breakfast Casserole Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready and the bacon is fully cooked and chopped. If using frozen hash browns, allow them to thaw completely in the refrigerator overnight and drain any excess liquid.

Preheat the oven to 375°F (190°C) and lightly grease the baking dish with butter or non-stick spray to ensure easy serving. Have a whisk and a large mixing bowl ready for the egg preparation.

Instructions

Layering the base

1. 1Assemble the base
   Preheat your oven to 375°F (190°C). In a large 9x13-inch baking dish, spread the shredded hash brown potatoes evenly across the bottom. Scatter the pre-cooked, chopped bacon pieces generously over the potato layer, ensuring even distribution for every serving.
   Look for The potatoes form an even, solid layer covering the entire bottom of the dish.
   Tip Ensure the hash browns are completely thawed if using frozen potatoes to prevent excess water in the dish.

The hash browns should form a uniform, level bed in the dish. The chopped bacon should be scattered evenly to ensure a savory bite in every piece. Check that the potatoes are not piled too high in the center, as this can lead to uneven cooking compared to the edges of the casserole dish.

Adding the egg mixture

2. 2Add egg mixture
   In a medium mixing bowl, whisk together the eggs and cottage cheese until smooth and well combined. Pour this mixture slowly over the hash browns and bacon in the baking dish, allowing it to seep down into the layers.
   Look for The egg mixture flows into the gaps between the potatoes and bacon, moistening the entire base.
   Tip Whisking thoroughly ensures the cottage cheese curds are evenly distributed through the eggs.

The egg and cottage cheese mixture should be poured uniformly over the bacon and potatoes. It is important to see the liquid seep down into the layers, ensuring the hash browns are adequately hydrated.

If the mixture pools in one corner, gently tilt the dish to distribute it evenly before moving to the oven.

Baking to perfection

3. 3Top and bake
   Sprinkle the shredded cheddar and Swiss cheeses evenly over the top of the casserole. Transfer to the preheated oven and bake until the edges are bubbling and the center is set, reaching an internal temperature of 160°F (71°C) for the eggs. Let rest for 5 minutes before slicing.
   Look for The top is golden brown and the cheese is fully melted and bubbling at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cover the dish loosely with foil if the cheese begins to brown too quickly before the center sets.

The casserole is ready when the cheese is fully melted and the edges show a deep, golden color. The center should be completely set and no longer jiggle when the dish is moved. Let the casserole rest for a few minutes to allow the layers to firm up, making it easier to lift out clean squares.

Common mistakes

Avoid over-mixing the egg and cottage cheese base, as this can introduce too much air, affecting the final texture. Another common mistake is failing to drain excess moisture from the hash browns, which can lead to a watery casserole.

Ensure the oven is fully preheated before inserting the dish to guarantee even baking and proper setting of the eggs throughout the entire container.

How to tell it’s done

The casserole is done when the edges are golden brown and bubbling, and the center is firm to the touch. Use an instant-read thermometer to check that the egg mixture has reached an internal temperature of 160°F (71°C).

The cheese should be melted and lightly browned in spots, creating an appetizing crust that holds the square shape well when sliced.

• Egg dishes: 160°F (71°C) in the thickest part