Try this easy cheesy Amish Breakfast Casserole! It has a couple of secret ingredients that make it incredibly delicious!
This post is sponsored by Tony Chachere’s.
Amish Breakfast Casserole
Does this sound familiar? You’re scrolling Pinterest looking for the perfect overnight breakfast idea. Then you see something that looks so good and sounds so easy, so you know you have to try it. That’s this recipe. Seriously, it’s SO good.
This is the kind of savory casserole that reminds me of hearty country breakfasts enjoyed by a toasty wood stove on a holiday morning. It just has that warming and satisfying quality.
I’m so excited to partner with Tony Chachere’s to bring you this amazing egg bake recipe. It really is the perfect make ahead brunch recipe that your whole family will love.
You know how there are some recipes that are just so good, you wouldn’t dare change a thing about them? I thought that’s how this cheesy Amish Breakfast Casserole was. Then I tried it with Tony Chachere’s No Salt Seasoning Blend added in, and I loved the flavor it added! You can definitely add more of the seasoning if you want – sometimes I even double it. You can find out where to buy the full range of Tony Chachere’s products here.
How To Make Your Own Hash Browns
In Canada, frozen hashbrowns are little cubed potatoes. So, to make this recipe I had to figure out how to make the shredded hash browns I’m used to from the US.
Frozen hash browns are typically seasoned with some salt and oil, and they’ve also already been partially cooked. That’s really important, because starting with partially cooked potatoes means you’re using potatoes that have already dehydrated some, which means you won’t end up with a watery casserole.
If you want to use fresh potatoes, follow these steps:
Start by peeling russet potatoes, then run them through your food processor to shred them into strips.
Soak the shredded potatoes in cold water for 20 minutes then drain them and dry them very thoroughly.
Spread the dry shredded potato onto a large baking sheet into a thin even layer. Toss it with a bit of oil and salt, then bake it for 20 minutes at 300 F.
How To Make It Low Carb
The main components in this dish are bacon, onion, eggs, cheese, and potatoes. So, it’s actually a relatively easy dish to make low carb!
To make this casserole keto friendly, replace the potato with cauliflower florets that have been diced relatively small. Follow the same directions in the “make your own hash browns” section above to dehydrate the cauliflower enough so the casserole holds together well.
It’s up to you whether or not you include the cornstarch and onions. The onion will add more carbs to the dish than the cornstarch will, so if I had to choose 1 to omit, I’d leave out the onion.
The cornstarch only adds 7 grams of carbs, and spread over 12 servings, I’d be comfortable with that amount because it adds so much structure to the casserole. It’s totally up to you and your comfort level though!
What To Serve With Breakfast Casserole
This recipe is really filling on its own, so I don’t think it really needs a side dish. If you want some ideas though, I think these would be great!
- Fruit Salad
As delicious as this recipe as-is, there are a few things you could add if you’d like! They’d all taste incredible in this recipe. Just be sure to saute anything other than herbs or hot sauce before adding it.
- Fresh Herbs (Parsley, Chives, Green Onions, Oregano)
- Hot Sauce
- Crumbled Sausage
- Jalapenos (or Green Chiles)
- Bell Peppers
- Extra Sweet Onion
If you like this recipe, be sure to check out our entire breakfast recipes section!
Some reader favorites are:
- 1 pound bacon (diced)
- 1 medium sweet onion (chopped)
- 6 large eggs
- 1 Tablespoon cornstarch
- 3/4 teaspoon Tony Chachere’s No Salt Seasoning Blend (plus more for topping)
- 4 cups frozen shredded hash browns (thawed)
- 2 cups freshly shredded cheddar cheese
- 1 1/2 cups 4% cottage cheese
- 1 1/4 cups freshly shredded Swiss cheese
- Diced fresh chives (for garnish)
- Preheat the oven to 350 F (177 C).
- In a large skillet, saute the bacon and onion until the bacon is crispy and the onion is translucent. Use a slotted spoon to scoop out the bacon and onion pieces. Transfer it to a paper towel lined dish to remove any excess oil.
- In a large mixing bowl, whisk together the eggs, cornstarch, and Tony Chachere’s No Salt Seasoning Blend.
- Add in the hash browns, cheddar cheese, cottage cheese, Swiss cheese, and the bacon and onion mixture. Mix to fully combine.
- Grease a 13 x 9 baking dish, and spread the egg mixture evenly into the dish. Use the back of a spatula to press it down into the dish.
- Bake for 35 - 45 minutes, or until a knife inserted into the center of the casserole comes out clean (40 minutes was perfect for me).
- Allow the casserole to rest at room temperature for 10 minutes before serving.
- Garnish with fresh chives before serving (if desired), and a generous sprinkling of Tony Chachere’s No Salt Seasoning Blend.
It’s important to use 4% cottage cheese because lower percentages will make the casserole too runny.
I recommend using freshly shredded cheeses because the pre-shredded cheeses are coated in a starch, which causes them to hold their shape too much (which is the opposite of what you want in a dish where you want the cheese to melt to provide structure).
For aesthetics, you may want to reserve a bit of the bacon and shredded cheddar to sprinkle on top of the casserole just before popping it in the oven.
Amount Per Serving: Calories: 431Total Fat: 27.3gCarbohydrates: 17.7gNet Carbohydrates: 16.5gFiber: 1.2gSugar: 2.8gProtein: 27.9g
Nutrition information isn’t always accurate.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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You’ve got to try making this Amish Breakfast Casserole! It will be your new favorite make ahead egg casserole.