A good breakfast casserole makes mornings so much easier, especially when you have a crowd. I love making them because they’re simple to put together, bake beautifully, and feed everyone well.
Today, I’m sharing two fantastic cheesy breakfast casserole recipes that are perfect for a special brunch or a relaxed weekend meal. You’ll find options with a classic bread base and another with crispy hashbrowns, both packed with flavor.
Jump to Recipe:
Hearty Cheesy Amish Breakfast Casserole
This Amish breakfast casserole is a true classic, made with bread, eggs, and plenty of cheese. It’s a comforting dish that’s great for feeding a family.
Key Ingredients & Tips for Amish Breakfast
- Bread Choice: Use day-old bread for the best texture; it soaks up the egg mixture better without becoming mushy.
- Overnight Prep: You can assemble this casserole the night before and bake it in the morning for an even easier breakfast.
What You Need for Amish Casserole
- 10 slices day-old bread, cubed
- 1 cup cooked ham or bacon, diced
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- Salt and black pepper to taste
⏱️ Time: Prep 15 min, Cook 45 min🍽️ Yields: 8 servings
How to Make Cheesy Amish Breakfast Casserole
Step 1: Prep the Dish and Ingredients
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Arrange the cubed bread evenly in the bottom of the prepared dish. Sprinkle the diced ham or bacon and 1 ½ cups of the shredded cheddar cheese over the bread.
Step 2: Mix Egg Mixture
In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined. Pour this egg mixture evenly over the bread and cheese in the baking dish. Make sure all the bread is soaked.
Step 3: Bake Until Golden
Bake for 30 minutes, then remove the casserole and sprinkle the remaining ½ cup of cheese on top. Return to the oven and bake for another 15-20 minutes, or until the casserole is set in the center and the cheese is bubbly and golden brown.
📝 Final Note
Let the casserole rest for 5-10 minutes after baking before slicing and serving. This helps it set up nicely.
Hearty Cheesy Hashbrown Egg Casserole
If you love potatoes for breakfast, this cheesy hashbrown egg casserole is for you. It’s packed with flavor, easy to make ahead, and perfect for a crowd.
Key Ingredients & Tips for Hashbrown Casserole
- Hashbrown Prep: Thaw your frozen hashbrowns completely and squeeze out any extra water to prevent a watery casserole.
- Custom Your Meat: Feel free to use cooked ground sausage, bacon, or even diced ham for your protein in this dish.
What You Need for Hashbrown Casserole
- 1 (30 ounce) bag frozen shredded hashbrowns, thawed
- 1 cup cooked breakfast sausage, crumbled
- 1 cup shredded Colby Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 8 large eggs
- 1/2 cup milk
- Salt and black pepper to taste
⏱️ Time: Prep 20 min, Cook 50 min🍽️ Yields: 10 servings
How to Make Cheesy Hashbrown Egg Casserole
Step 1: Prep Hashbrowns and Veggies
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. If your hashbrowns are still frozen, thaw them. In a large bowl, combine the thawed hashbrowns, cooked sausage, chopped onion, and bell pepper. Mix well.
Step 2: Layer and Add Cheese
Spread half of the hashbrown mixture into the prepared baking dish. Sprinkle with half of the Colby Jack cheese. Then, layer the remaining hashbrown mixture on top and sprinkle with the remaining cheese.
Step 3: Pour Egg Mixture and Bake
In a separate bowl, whisk together the eggs, milk, salt, and pepper until combined. Pour this egg mixture evenly over the hashbrowns and cheese in the baking dish. Bake for 50-60 minutes, or until the casserole is golden brown and the eggs are set.
📝 Final Note
If the top starts browning too quickly, you can loosely cover the casserole with aluminum foil for the last 15-20 minutes of baking time.
