Breakfast Casserole with hash browns, eggs, bacon, and cheese! This easy breakfast casserole is perfect for Christmas morning yet simple enough for a busy weekday. Make it the night before or freeze it ahead. It’s one of our favorite go-to breakfast bakes.
Breakfast casseroles are comforting, filling, and freezer-friendly. On our farm we often pair this casserole with country-style sausage gravy and homemade biscuits. It reheats well, travels easily for potlucks, and can be adapted with different meats, cheeses, or vegetables to suit any crowd.
What is a Breakfast Casserole?
A breakfast casserole is a one-dish meal that typically combines cooked meat (like bacon or sausage), sautéed vegetables, shredded or diced potatoes, eggs to bind, and plenty of cheese. As it bakes, the bacon fat seasons the dish and the eggs set around the potatoes and cheese, creating a hearty, sliceable bake. These casseroles are ideal for making ahead: prepare and refrigerate overnight, or freeze for later.
Can You Use Shredded Potatoes for Hash Browns?
Commercial frozen hash browns are blanched and seasoned, making them a very convenient choice. If you prefer fresh, shred Russet potatoes using the large holes of a box grater to make sturdy slivers that hold up in the bake. Keep shredded potatoes submerged in cold water to prevent browning, then blanch or briefly cook them in a skillet or oven before adding to the casserole to ensure they finish cooking in the oven. If freezing the casserole with raw potatoes, blanch first to avoid mushy, discolored results.
How Can I Make This a Crockpot Breakfast Casserole?
You can assemble this casserole the night before and cook it in a slow cooker on low overnight. The low, gentle heat keeps the eggs from overcooking and fills the kitchen with breakfast aromas by morning. When cooking the bacon, you can leave the fat in the pan — it helps keep the casserole moist. If you prefer to drain the fat, grease the slow cooker or use a liner to prevent sticking.
- Brown bacon (or sausage) with diced onion; transfer to the slow cooker.
- Add the remaining ingredients and mix until combined. Salt and pepper are optional — bacon and cheese provide plenty of seasoning.
- Cook on low for 7–8 hours, or until eggs are set.
- Slice and serve with salsa, hot sauce, or fresh tomatoes and avocado.
Ingredients Needed:
This Amish-style breakfast casserole uses simple, easy-to-find ingredients. I often make several pans at once to keep on hand: one for the next morning and others for the freezer. If you don’t have frozen hash browns, quickly shred potatoes at home. A large tub of cottage cheese blends into the eggs to create a moist, tender texture.
- Eggs – 6 large, beaten until slightly frothy so they blend evenly.
- Bacon – 1 lb hardwood-smoked bacon, sliced and cooked until browned. Thick-cut is easier to dice, but regular bacon works well.
- Hash Browns – 4 cups shredded hash browns (frozen and thawed if clumped), or make your own from shredded Russets.
- Onion – 1 small, diced and sautéed with the bacon until softened.
- Cheese – 3 cups shredded cheddar or your favorite melting cheese. Cottage cheese (1 1/2 cups) adds creaminess; ricotta or farmer’s cheese can be used as alternatives.
How To Make a Breakfast Casserole:
This is an easy assembly recipe. Using pre-shredded potatoes and pre-shredded cheese speeds things up, though cooking bacon fresh yields the best flavor.
- Saute the bacon and onion in a large skillet over medium-high heat until the bacon is browned. Do not drain the fat unless you want a drier casserole.
- Transfer the bacon and onion to a large mixing bowl. Add shredded potatoes, beaten eggs, cheddar cheese, and cottage cheese. Stir until evenly combined.
- Spread the mixture into a 13×9 baking dish. Cover with foil and bake at 375°F for 60–75 minutes, then uncover and bake until fully set and lightly browned on top.
How long to cook? Bake until the center is no longer wet and the eggs are set—typically around an hour to 90 minutes depending on your oven and the dish depth. The casserole should be firm to the touch and not runny when cut.
Can You Freeze Breakfast Casserole?
Yes. This casserole freezes very well and is ideal for holidays or busy mornings. If using raw shredded potatoes, blanch or pre-cook them first to prevent sogginess and discoloration. To freeze:
- Freezer method: Cover the uncooked casserole tightly with foil, then double-wrap with sturdy plastic bags to prevent freezer burn. Freeze up to 3 months.
To reheat: Thaw overnight in the refrigerator. Place the still-covered casserole into a cold oven and allow the oven to warm with the dish to avoid thermal shock if using glass bakeware. Bake until heated through and eggs are set.
Variations and Add-ins:
- Tater Tot variation: Substitute tater tots for the hash browns and use a processed melting cheese for extra creaminess.
- Sausage version: Use 1 lb breakfast sausage (crumbled and cooked) in place of the bacon.
- Mexican twist: Swap bacon for chorizo, add green chiles or jalapeños, and finish with cilantro and salsa.
- Italian style: Use Italian sausage, ricotta instead of cottage cheese, add spinach, garlic, Italian seasoning, and mozzarella or Parmesan.
- Veggie option: Use turkey bacon or omit meat entirely; add sautéed mushrooms, broccoli florets, peppers, and fresh herbs.
- Muffin cups : Spoon the mixture into a muffin tin and bake 15–20 minutes at 350°F for individual servings.
Note: This recipe is naturally gluten-free when using gluten-free ingredients.
What To Serve with a Breakfast Casserole:
This casserole is substantial enough to be the star of the meal. Serve with a variety of sides or toppings:
- Toast, butter, and jam for a classic accompaniment.
- Salsa, hot sauce, sour cream, or extra shredded cheese for topping.
- Fresh fruit, sliced avocado, or a simple green salad to add brightness.
- A drizzle of maple syrup for a sweet-and-salty contrast.
- Leftover squares make great sandwich fillings between pancakes or in a breakfast sandwich.
Q&A
Breakfast Casserole for Two or Four?
If the full pan is too much, divide the mixture into two smaller 8×8 pans. Bake one and freeze the other for later.
How Long Can a Breakfast Casserole be Refrigerated Before Baking?
An unbaked casserole keeps well in the fridge for up to 3 days. If you won’t use it within that time, freeze it for up to 3 months. Once baked, it will keep in the refrigerator for up to a week.
Should I Bake Covered or Uncovered?
Covering the casserole helps prevent over-browning and keeps the interior creamy. Baking uncovered will give you a crustier, browned top. For a moist, tender result, bake covered most of the time and uncover at the end if you want a browned top.
What Is Amish Breakfast Casserole?
This simple, hearty casserole gets called “Amish” because of its straightforward, wholesome ingredients and the way it was traditionally served at inns and family breakfasts. The recipe relies on basic pantry staples and simple preparation.
Best Casserole Tips
- Avoid using egg substitutes if you plan to freeze the casserole; they don’t always freeze well.
- Wrap pans tightly when freezing to prevent freezer burn. Double-wrapping with sturdy bags and using foil is effective.
- Disposable foil pans are handy if you need to bring a casserole to a friend or event.
- If in a hurry, increase oven temperature to 400°F and bake covered to speed cooking.
- This casserole works well as a loaded potato side at picnics or BBQs.
- Swap meats and cheeses to create new flavor combinations—this recipe is very versatile.
How To Make Breakfast Casserole:
Breakfast Casserole
Equipment
- 13×9 baking dish
- Large mixing bowl
- 12-inch frying pan (for bacon and onion)
Ingredients
- 1 lb bacon, sliced
- 1 small onion, diced
- 6 eggs, beaten
- 4 cups shredded hash browns, frozen (thaw if clumped)
- 3 cups cheddar cheese, grated
- 1 1/2 cups cottage cheese
Instructions
- In a large skillet, fry the bacon and onion until crisp. Transfer to a large mixing bowl.
- Add the frozen potatoes, cheese, and beaten eggs. Mix until everything is evenly combined.
- Spread the mixture into a 13×9 baking dish.
- Bake covered at 375°F for 1 hour and 30 minutes, or until the center is fully set. Remove the cover near the end if you want a more browned top.
Notes
Shredded hash browns: To make from raw Russet potatoes, grate them and keep submerged in cold water. Blanch in boiling water briefly, cool in ice water, drain and dry in a 350°F oven for 10 minutes, then season with 1 tsp salt and 1/2 tsp seasoned salt before using.
Nutrition (per serving)
Calories: 313 kcal • Carbs: 12 g • Protein: 15 g • Fat: 23 g