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Amish Breakfast Casserole


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Rate this recipe 4.4/5 (17 Votes)
Amish Breakfast Casserole 1 Picture


  • 1 Tbs. olive oil – divided
  • 1 lb. ground breakfast sausage
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 2 tsp. Cholula hot sauce
  • 2 lg russet potatoes, shredded and soaked in water ( about 4 cups)
  • 1 Cup onion, diced
  • 10 oz. baby spinach
  • 8 oz sharp cheddar cheese, shredded – divided
  • 8 oz swiss cheese, shredded – divided
  • 8 eggs, slightly beaten
  • 1-1/2 Cup cottage cheese


Adapted from


Step 1

Preheat oven to 350 degrees F. Grease a 9” x 13” baking dish, set aside.

Heat 1-½ tsp olive oil in a large saute pan over med-high heat. Add breakfast sausage and saute until cooked through, break up any large pieces. Remove sausage crumbles from skillet and place on a paper towel lined plate.

Return saute pan to burner and heat reamaining 1-½ tsp olive oil on med-high heat. Add onions and saute until translucent and beginning to brown. Add baby spinach and cook until wilted. Season with salt and pepper.

Drain shredded potatoes and place in a large bowl. Combine with salt, black pepper, garlic powder and hot sauce.

Mix well. Stir in the cottage cheese, and all but ¼ Cup each of the cheddar and swiss cheese. Reserve remaining cheese for topping.

Add sauted onions and spinach and stir in sausage crumbles, reserving ½ Cup for topping. Stir in slightly beaten eggs.

Spread mixture into the prepared baking dish. Top with the remaining cheese and sausage. Bake for 40-45 minutes, or until all the cheese has melted and the casserole has set-up in the middle. Set oven to broil and broil casserole a few minutes until cheese has browned.

Allow casserole to cool slightly before cutting. Serve with additional hot sauce, if desired.

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