Amish Breakfast Casserole Recipe
A hearty and comforting Amish Breakfast Casserole loaded with crispy hashbrowns, smoky bacon, fluffy eggs, and melted cheddar. Easy to make ahead and perfect for feeding a hungry crowd.
Equipment
- 9x13 baking dish
- Large Mixing Bowl
- Whisk
- Skillet
Ingredients
- 30 oz frozen shredded hashbrowns, thawed pat dry before using
- 1 lb bacon, cooked and crumbled cook until crispy
- 8 large eggs
- 2 cups shredded cheddar cheese, divided sharp or mild both work
- 1.5 cups sour cream or plain Greek yogurt
- 0.5 cup diced white onion
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 tbsp butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
- Spread the thawed and dried hashbrowns in an even layer across the bottom of the dish and press them down gently.
- Whisk together the eggs, sour cream, salt, pepper, and garlic powder in a large bowl until smooth and well combined.
- Stir in the crumbled bacon, diced onion, and 1 1/2 cups of the shredded cheddar cheese into the egg mixture.
- Pour the egg mixture evenly over the hashbrown layer in the baking dish.
- Scatter the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake uncovered for 45 to 50 minutes, until the center is set and the top is golden brown.
- Rest the casserole for 10 minutes before slicing and serving.
Notes
- Thaw and pat hashbrowns dry to prevent a watery bottom layer.
- Cook bacon until crispy for the best texture after baking.
- Assemble the night before and refrigerate - add cheese before baking and extend bake time by 5 to 10 minutes.
- Freezes well for up to 2 months when cut into individual portions.