Amish Bacon Hash Brown Breakfast Casserole Tips, FAQ & printable recipe

Tips for success

For a more intense bacon flavor, consider using thick-cut bacon and rendering the fat slightly before adding it to the dish.

This ensures the bacon pieces remain crispy rather than becoming soft during the baking process. If you prefer a smoky profile, hickory-smoked bacon works exceptionally well as a substitute for standard varieties.

If you find the top browning too quickly, place a piece of aluminum foil loosely over the dish for the first half of the baking time.

This allows the center to cook through properly without charring the cheese. Remove the foil during the final ten minutes to allow the cheese to achieve that perfect golden, bubbly finish.

Variations

• Vegetable-Packed Version: Incorporate half a cup of finely diced bell peppers and onions into the potato layer. Sauté them briefly before adding to the dish to ensure they are tender and do not release excess moisture while baking.
• Spicy Sausage Twist: Replace the bacon with cooked, crumbled breakfast sausage. For a spicy kick, add a teaspoon of crushed red pepper flakes to the egg mixture before pouring it over the hash browns.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze individual portions in airtight containers for up to 1 month.

Reheat

Reheat in a 350°F oven until warmed through or use a microwave on medium power.

Allow the casserole to cool completely at room temperature, but for no longer than two hours, before transferring it to an airtight container. Keep the casserole in the refrigerator for up to three days.

For longer storage, you can freeze individual portions, provided they are well-wrapped to prevent freezer burn and maintain the integrity of the potato and egg structure.

This dish is perfect for making ahead. You can assemble the entire casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. If baking directly from the refrigerator, add 5 to 10 minutes to the total baking time to account for the colder starting temperature of the ingredients.

Serving ideas

Serve the casserole warm, directly from the baking dish. It pairs beautifully with a simple side of fresh fruit or a light green salad to balance the richness of the bacon and cheese. Consider offering a variety of hot sauces on the side for those who prefer a bit of heat with their breakfast.

When slicing, use a sharp knife to cut through the crust and a wide spatula to lift the squares gently. The casserole should hold its shape well, making for an attractive presentation on the plate.

If serving for a larger group, you can easily double the recipe using two baking dishes, provided your oven can accommodate them.

Frequently asked questions

Recipe card

Amish Bacon Hash Brown Breakfast Casserole

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 8

Ingredients

• 32 oz shredded hash brown potatoes
• 1 lb bacon, cooked and chopped
• 8 large eggs
• 1 cup cottage cheese curds
• 1 cup shredded cheddar cheese
• 1 cup shredded swiss cheese

Instructions

1. 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.
2. 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.
3. 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.

Contains: eggs, milk

Estimated nutrition per serving

Calories

380

Protein

18.5 g

Carbohydrates

22 g

Fat

24 g

Fiber

2.5 g

Sugar

2 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.