Made with eggs, cheese, potatoes, and ham, this Amish breakfast casserole recipe is a hearty, make-ahead favorite, perfect for busy families or cozy weekend mornings!

A straight-on view of a square slice of Amish breakfast casserole on a white plate, showing layers of egg, ham, and potato topped with melted cheddar and sliced green onions.

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Cheesy Amish Breakfast Casserole

This recipe for Amish casserole fits right in with my other brunch favorites like my potatoes O’Brien breakfast casserole or my make-ahead breakfast casserole. It comes together quickly, is hearty, simple, and something I can serve to my family or a crowd!

Made with fluffy eggs, diced potatoes, ham, and two kinds of cheese, it’s all baked in one dish, making it ideal for busy mornings. Just assemble, bake, and serve!

Ingredients Notes

Ingredients for Amish breakfast casserole arranged on a white marble surface, including a carton of 12 eggs, a bowl of frozen potatoes O'Brien, shredded and block cheddar cheese, diced ham, small curd cottage cheese, salt, black pepper, and a glass measuring cup of milk.

Find the full printable recipe with specific measurements below.

  • Eggs and milk: Adding milk to whisked eggs increases the volume and makes them nice and fluffy! You’ll also need salt and pepper to season.
  • Cheddar cheese and cottage cheese: I use small curd cottage cheese (great for those who don’t love the texture of cottage cheese) and grate my own cheddar cheese for the best flavor. However, in a pinch, you can use pre-shredded.
  • Diced ham: If you have leftover ham, this is a great way to use it up! Otherwise add ham steak to your grocery list.
  • Frozen potatoes O’Brien: These diced potatoes come with red and green bell peppers and onion. You’ll toss the potatoes in frozen, no need to thaw.

How to Make the Best Amish Breakfast Casserole

In a large bowl, whisk together the eggs, milk, salt, and pepper, then stir in the cheddar and cottage cheese until combined.

Spread the diced ham and hash browns evenly in a 9×13 casserole dish and pour the egg mixture over the top.

Overhead view of nine cracked eggs with milk and black pepper in a large glass mixing bowl, before whisking.
Overhead view of a large glass mixing bowl with whisked eggs and milk, topped with shredded cheddar cheese and a scoop of small curd cottage cheese, before stirring to combine.

Cover with foil and bake in a preheated 350°F oven for 30 minutes, then uncover and bake for another 20 minutes, or until the eggs are set and the top is lightly golden.

Let the casserole rest for 10 minutes before slicing and serving. Enjoy a bit of salty, savory, and cheesy in every bite!

Overhead view of a white 9x13-inch baking dish evenly layered with frozen potatoes O'Brien and diced ham, ready for the egg mixture to be poured over.
Overhead view of a white baking dish filled with the unbaked egg, cheese, ham, and potato mixture, ready to go into the oven.

Recipe Tips

  • Thawed potatoes. If yours are no longer frozen, be sure to pat them dry to prevent excess moisture.
  • Grease the dish. Otherwise, the individual slices won’t lift out of the pan easily.
  • Swap the O’Brien potatoes. You can use frozen hash browns instead and add your own diced white onions and peppers or omit those entirely.
  • Different cheese. I love the contrast of sharp cheddar cheese in this Amish breakfast bake, but you can try Swiss cheese, Monterey Jack, or Pepper Jack too.
  • Toss in veggies. Use whatever veggies you have in your fridge. Broccoli florets (diced finely), spinach, etc.
  • No ham? That’s ok! Use your favorite breakfast meats like cooked bacon or pork breakfast sausage.
A spatula lifting a square slice of baked breakfast casserole from a white baking dish, showing the egg, ham, potato, and melted cheese layers.

More breakfast favorites include crockpot breakfast casserole, egg and potato casserole and cheesy bacon breakfast skillet.

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A straight-on view of a square slice of Amish breakfast casserole on a white plate, showing layers of egg, ham, and potato topped with melted cheddar and sliced green onions.

Amish Breakfast Casserole

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
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Video

Ingredients 

  • 9 large eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup cheddar cheese , shredded
  • 1 cup small curd cottage cheese
  • 1 cup diced ham
  • 3 cups frozen potatoes O'Brien

Instructions

  • Prepare and preheat: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
  • Whisk egg mixture: In a large bowl, whisk together 9 eggs, 1/3 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cheddar cheese and cottage cheese and whisk until combined.
  • Evenly spread the diced ham and hash browns in the prepared baking dish.
  • Pour the egg mixture over the top of the ham and potatoes.
  • Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for 20 more minutes, or until the eggs are set and the top is lightly golden brown.
  • Rest: Let rest for 10 minutes before slicing and serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • Make ahead: Assemble the casserole ahead of time and refrigerate it until you’re ready to bake the next day.
  • Store: Let it cool completely, then cover in an airtight container and refrigerate for up to 3 days. Reheats really nicely in the microwave.
  • Freeze: Freeze whole or in individual slices, wrapped tightly in plastic wrap and stored in a freezer bag, for up to 3 months. Thaw overnight in the fridge.

Nutrition

Calories: 160kcal, Carbohydrates: 11g, Protein: 11g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 141mg, Sodium: 398mg, Potassium: 231mg, Fiber: 1g, Sugar: 1g, Vitamin A: 308IU, Vitamin C: 4mg, Calcium: 113mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.