Friday, March 12, 2010

Amish Breakfast Casserole

Light some candles and change yer name to Yoder - because this Amish casserole is SO "GUTT" you'll want to drive the nearest horse and buggy all the way to Pennsylvania for seconds! I wanted a new breakfast casserole to serve up to my in-laws who are coming to stay next weekend, so I did a test run on this one today at 5 am thanks to some pregnancy induced insomnia. Which I have to say, probably made this dish even more authentic. (But dont ask me to birth out in a barn with a midwife. Thats going too far...)

1 lb bacon
1 med onion diced
6 eggs
4 cups hash browns
2 cups shredded cheddar
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss 


  1. Preheat oven to 350
  2. Place hash browns in a 9x13 inch pan. Salt and pepper them and set dish aside to de-thaw
  3. Cook bacon and onion in skillet, drain
  4. In large bowl combine eggs and cheeses
  5. Stir bacon and onions into hash browns  (helps the bacon cool off, and the hash browns to de-thaw more)
  6. Stir in egg and cheese mixture until everything is well distributed and evenly coated
  7. Bake uncovered for 40 minutes, or until the center of the casserole looks done
  8. Let sit for 20 minutes before serving (and then lay down for 20 minutes after eating!)

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