If you popped into my kitchen early on a Saturday, you would probably catch me in slippers, coffee in one hand, whisk in the other, making this AMISH BREAKFAST CASSEROLE like I have a tiny brunch crowd to feed. The first time I made it, I was trying to impress my cousin who claims she does not eat breakfast before noon. She had seconds at ten thirty and asked for the recipe, which I scribbled on a receipt because of course I did. Anyway, this casserole is my not so secret way to make a morning feel calm and cozy even when I might have put the cheese in the wrong bowl, twice.

Why I keep making this when the house is sleepy

I make this when we have friends staying over or when I want leftovers for lunch, because it slices like a dream and behaves nicely. My family goes a bit wild for it because there is bacon and there is cheese, which frankly is all the sales pitch they need. Also, I used to worry about the cottage cheese part, but actually, I find it works better if I do not overthink it. It just melts into creamy goodness. And yes, I once tried skipping the onions to save time, which was silly, do not do that, it needs the little sweet bite.

(If you are wondering, the only part I groan about is shredding the cheese when I forgot to buy pre shredded. But as my grandmother would say, that is what elbows are for.)

What you will need, give or take

8 large eggs
1 pound bacon, cooked and crumbled, plus a little extra if you are snacky
2 cups frozen shredded hash browns, thawed a bit if you remember it
1 cup cottage cheese, small curd works well
1 and ½ cups shredded cheddar, sharp if you like a tang
1 cup shredded Swiss or Monterey Jack, your call
1 small yellow onion, diced
1 clove garlic, minced, or a big pinch of garlic powder if that is what you have
1 teaspoon kosher salt, plus a pinch more for the potatoes
½ teaspoon black pepper
½ teaspoon smoked paprika, optional but lovely
2 tablespoons butter or bacon drippings for the pan

Substitutions I actually use: I sometimes swap in breakfast sausage for the bacon when I am in a hurry, just brown it and drain. I have also used diced ham after a holiday dinner, which feels like a tiny victory. My grandmother always insisted on a specific brand of cottage cheese, but honestly any version works fine. And if you only have colby, it will still be cheesy and good. No need to stress it.

Let us cook this, with a little wiggle room

Preheat your oven to 350 F. Grease a 9 by 13 baking dish with butter or a slick of bacon drippings. This pan size is essential for the perfect slices. Or, on second thought, use an 11 by 7 if that is what you have, it will be a bit taller and needs a couple extra minutes.
Cook the bacon until crisp. I usually do a whole sheet pan in the oven because less splatter, more sanity. If you are team skillet, go for it. For oven tips, I like the simple method shown here: how to cook bacon. Crumble or chop and try not to eat it all. This is where I usually sneak a taste.
Melt a tablespoon of butter in a skillet over medium heat. Add the diced onion and a pinch of salt, cook until soft and a little golden, about 5 to 7 minutes. Stir in the garlic for 30 seconds. Toss in the hash browns with another pinch of salt and the paprika. Let them pick up a little color, 3 to 4 minutes. Do not worry if it looks a bit messy at this stage, it always does.
In a big bowl, whisk the eggs with the cottage cheese, cheddar, Swiss, salt, and pepper. It will look chunky, that is perfect. Fold in the bacon and the potato onion mixture. If some cheese tries to clump, give it a gentle smack with the whisk. Kindly.
Pour the mixture into the greased dish. Smooth the top a bit, but you do not need to fuss. Sprinkle a small handful of extra cheddar on top if you are in a generous mood.
Bake for 35 to 45 minutes, until the top is deeply golden in spots and the center is set. A knife inserted in the middle should come out mostly clean. If the edges are browning too fast, tent loosely with foil for the last 10 minutes. If you forget to tent, it will still taste great, promise.
Let it rest 10 minutes. This is important so the slices hold together. I once tried to cut it immediately and made a very tasty scramble, which was fine but not the plan.

If you want to make your own hash browns because you are feeling fancy, this tutorial is super clear: how to make hash browns. But bagged works, y'all.

Little notes I learned the long way

Shredding your own cheese melts smoother. Pre shredded is convenient, yes, but it has a light coating that keeps it from melting as silkily. Still, I use it when I am short on time, no shame.
Cottage cheese brand does not make or break it. I used to think it did, then I made one with the off brand and nobody noticed, including me.
If you salt the potatoes in the pan, the whole casserole tastes more seasoned without being salty. It is a small thing, big difference.
Letting it cool slightly before slicing is not just fussy. It sets the eggs so you get clean squares instead of a wobbly scoop.

Variations I have tried, with honesty

Spinach and mushroom version: wilt a big handful of spinach and sauté 1 cup sliced mushrooms, squeeze out the moisture, then fold in. So good with Swiss.
Southwest vibe: add a small can of diced green chiles, swap cheddar for pepper jack, and serve with salsa. Cilantro if you like it.
Veggie heavy: roasted red peppers and zucchini, plus feta instead of Swiss. Different but lovely.
The one that did not really work: I tried adding uncooked diced tomatoes once, and it went watery. Tasty, just a bit soggy, so I would drain them really well or roast first.

Equipment I use, but there is a workaround

9 by 13 baking dish. Glass or ceramic. I said essential earlier because it does bake most evenly, but honestly, a sturdy 10 inch skillet works too if that is what is clean.
Big mixing bowl. A pitcher bowl with a spout makes pouring easier. If you do not have one, use a ladle and go slow.
Skillet for onions and potatoes. No skillet, no problem, you can microwave the onions for a couple minutes and toss the potatoes right in the egg mix. It will be a touch softer, still tasty.
Whisk and a rubber spatula. A fork can do the whisk job in a pinch.

How I store it without overthinking

Let the AMISH BREAKFAST CASSEROLE cool to room temp, then cover and refrigerate up to 4 days. Reheat slices in the oven at 325 F for about 10 to 12 minutes, or in the microwave for a minute or so. To freeze, wrap tightly in foil, then bag it. There is a handy guide here if you like details: how to freeze casseroles. Though honestly, in my house it never lasts more than a day.

Serving ideas that make it feel like a feast

I like to serve squares with a dollop of sour cream and chives, and a little hot sauce on the side. My crew loves a simple fruit salad with it, oranges and berries, and sometimes a green salad if we are pretending to be balanced. On holidays, we put it out with warm biscuits and a jar of peach jam because that is our slightly odd tradition and it makes me happy.

Pro tips I learned the messy way

I once tried rushing the rest time and regretted it because the slices fell apart like a deck of cards. Let it sit, it is worth the ten minutes.
Overbeating the eggs makes it a bit tough. Just whisk until combined, then stop. When it looks smooth enough, it is ready, or its ready, depending on how much coffee I have had.
Do not forget to taste your onion potato mix before it goes in. If that part is bland, the whole casserole will be too.
If using sausage, drain it really well. Otherwise it can turn greasy, ask me how I know.

FAQ, because yes, people ask me things

Can I make this the night before
Yep. Assemble everything, cover, and refrigerate overnight. In the morning, set it on the counter while the oven heats, then bake. It might need an extra 5 minutes since it is cold.

Can I skip the cottage cheese
You can, but I tend to think the texture is creamier with it. If you leave it out, add an extra half cup of shredded cheese or a splash of cream.

What if I only have tater tots
Crush them a bit and use the same amount by volume. It is a little more indulgent and very fun, like a diner special.

How do I keep the bacon crisp
Stir half into the eggs and sprinkle the rest on top in the last 10 minutes of baking. Or reserve a handful to scatter after baking for maximum crunch.

Can I make this gluten free
Yes, it is naturally gluten free if your hash browns and bacon are certified gluten free. Always peek at labels.

What cheese combo is best
Sharp cheddar for flavor, Swiss for melt, Monterey Jack for oozy gooey vibes. Use what you like, no need to overcomplicate it.

Do I have to cook the onions first
I recommend it. Raw onions can stay a bit crunchy. But if you are in a hurry, grate them and they will soften more quickly in the oven.

A tiny detour while the oven is working

While it bakes, I usually tidy up, or try to. Sometimes I wander to the garden and then come back with a sprig of chives and three cherry tomatoes I did not need, but now I feel very chef like. It is fine. This casserole is forgiving, and that is half the charm.

Quick recap, because we are all a bit busy

Whisk eggs with cheeses, fold in bacon and lightly browned onions and potatoes, bake until golden and set. Slice, serve, and enjoy that cozy farmhouse vibe even if you live on the fifth floor with a view of a parking lot. And if you want to get nerdy about technique, peek at the links above, they are legit helpful.

If you make this AMISH BREAKFAST CASSEROLE, tag me in your brain, or just make it again next weekend. I will be right there with you, probably wiping cheese form the counter and calling it a win.

AMISH BREAKFAST CASSEROLE