Amish Egg Casserole

Breakfast Casserole - Breakfast and Brunch

This Amish egg casserole is a hearty way to start the day!

Brief

Prep 10 mins

Cook: 45 mins

Additional: 10 mins

Total: 1hr5 mins

Servings: 8

Yield: 1 9x13-inch casserole

Amish Egg Casserole

Ingredients

1 pound sliced bacon

diced

1 medium sweet onion

chopped

6 eggs

lightly beaten

4 cups frozen shredded hash brown potatoes

thawed

2 cups shredded Cheddar cheese

1 ½ cups small curd cottage cheese

1 ¼ cups shredded Swiss cheese

Slow Cooker Egg Brunch Casserole

Breakfast and Brunch

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Place bacon and onion into a large skillet and cook over medium-high heat turning occasionally until bacon is evenly browned and crisp about 10 minutes. Drain and discard excess grease.

Step 3

Combine eggs hash brown potatoes Cheddar cheese cottage cheese and Swiss cheese in a bowl; stir in bacon-onion mixture. Transfer mixture to the prepared baking dish.

Step 4

Bake uncovered until set and bubbly 35 to 40 minutes. Let stand for 10 minutes before cutting.

Nutritional Information

Amish Egg Casserole

Servings Per Recipe:8

Calories: 443.8

% Daily Value *

Protein: 30.2g 60%

Carbohydrates: 18.1g 6%

Dietary Fiber: 1.4g 6%

Sugars: 1.4g

Fat: 32.3g 50%

Saturated Fat: 15.8g 79%

Cholesterol: 211.5mg 71%

Vitamin A Iu: 681.7IU 14%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.2mg 12%

Vitamin C: 8.1mg 14%

Folate: 31.8mcg 8%

Calcium: 393.1mg 39%

Iron: 1.9mg 10%

Magnesium: 28.5mg 10%

Potassium: 606.2mg 17%

Sodium: 886.7mg 36%

Thiamin: 0.2mg 18%

Calories From Fat: 290.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.