Amish Breakfast Casserole Recipe

INGREDIENTS

Preheat oven to 350°F. Prep a 9×13-inch baking pan with nonstick spray. Set aside.
In a large skillet, cook the bacon until crisp. Remove from the skillet and set on a paper towel-lined plate to drain.1 pound bacon
Drain all but 2 teaspoons of the bacon grease, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Transfer to a large bowl.1 sweet onion,2 cloves garlic
Reserve a quarter of the bacon to add to the top of the casserole, and add the remaining bacon to the bowl with the onion mixture.
Add the eggs, hash browns, 1½ cups cheddar cheese, cottage cheese, ½ cup Swiss cheese, and pepper. Stir until well mixed.6 large eggs,4 cups frozen shredded hash browns,2 cups shredded cheddar cheese,½ cup cottage cheese,1 cup shredded Swiss cheese,½ teaspoon ground black pepper
Transfer to the prepared baking dish and smooth the top into one even layer. Top with the remaining cheeses and bacon. Bake for 35-40 minutes until the eggs are set and the cheese is melted.
Let sit for 10 minutes before slicing and serving. Garnish with green onions, if desired.Sliced green onions

Feel free to swap the bacon for crumbled sausage or chopped ham.
Add some veggies in with the onions, such as diced bell peppers or mushrooms.
You can use freshly shredded russet potatoes in place of frozen hash browns, if you prefer– or try tater tots!
Swap the cheddar and Swiss cheese for different cheeses, such as mozzarella, American, Gruyere, Colby, pepper Jack, feta, or goat cheese.
If you’re not a fan of cottage cheese, try replacing it with an equal amount of sour cream or ricotta cheese.

Storage: Store Amish breakfast casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.