Amish Breakfast Casserole

Make and bake, make ahead and cook later, or make and freeze to reheat in single servings.

This is a dish I have adapted for my family from centercutcook.com/amish-breakfast-casserole/.  There are several things I like about these types of recipes.  Usually they are flexible enough to change to suit your tastes.   They are great for any mealtime,  any time of day.   I love to make this up,  cut into serving size portions,  double wrap and freeze,  then pull them out,  microwave,  and serve.

Yield 12 servings.

Yesterday, "my baby", Joel our youngest son, asked me for a recipe for just such purposes,  to grab, heat, and eat on the way.  I also suggested to him another method I use, making up a weeks worth of breakfast sandwiches all at once,  My husband goes in spurts of wanting this or that for breakfast.  Right now he is into cold cereal but that is not the norm.  He gets tired of things and we move on.

Helpful Hint:  Cook enough ham, sausage, or bacon and eggs ahead and make up sandwiches using buns. biscuits, toast or bread.  (Whatever your family likes.)  Wrap each in paper towels or napkins and place all of the wrapped sandwiches in a big plastic bag you can seal up.  Store them in the refrigerator and each morning microwave for one about 40-50 seconds to warm.  It is all cozy in it's paper towel and napkin and ready for the ride to school or work.  I do the same thing with single servings of breakfast casseroles.  Just cool it completely before slicing, double wrapping,  and freezing unless you are planning for the week ahead.  If that's the case just refrigerate after a single wrap of each single serving will do the trick.

Ingredients for Amish Breakfast Casserole:

1 pound of breakfast meat or combination (example 1/2 pound sausage and 1/4 pound bacon and 1/4 pound ham)
1/2 t. each salt and pepper
1/4 t. garlic powder
1 t. hot sauce or red pepper flakes
4 C. shredded cooked potatoes (can be thawed frozen hash browns or shredded leftover potatoes)
1 onion diced
8 oz. shredded cheddar cheese divided
8 oz, shredded Swiss cheese divided
6 beaten eggs
1 1/2 C. cottage cheese
Herbs of your liking, optional  (like chives, parsley, or savory)
vegetables of your liking, optional  (like broccoli or peas, zucchini, peppers, mushrooms, etc.)

Empty butter wrappers are perfect to butter casseroles, baking sheets, etc.

Preheat the oven to 350 degrees and butter well a 9" x 12" baking dish and set aside.

I fold the empty butter wrappers in half, butter side together and store on a door shelf in the freezer section.

HELPFUL HINT:  Save empty butter wrappers in the freezer to  pull out and use to butter dishes or pans.  Keep your fingers clean and dry and your cookware buttered easily.

I use a scissors and clip the bacon into the skillet and cook until crispy.

Cook the meat or combination of meats you have selected.  I tend to start with the fattiest first.  For example if using bacon I dice it with a scissors and fry it then remove from the pan and drain on paper towels.

This is turkey sausage so I cooked it after the bacon.

Next cook the sausage or ham in the drippings and remove them when browned.  Pitch the diced onions into the drippings and saute them until tender.  

Today I used fresh Asian mushrooms along with a red onion.

You could also throw in any veggies you have on hand and want to use like bell peppers zucchini, mushrooms.....etc. and saute until tender crisp.

This works well with grated loft over baked potatoes or hash browns.

Using a large bowl combine the shredded potato, salt, pepper, garlic, and hot sauce.  Stir in the cottage cheese and all but about 1/2 cup each of the Cheddar and Swiss cheese you will save for the topping.   Stir in the drained and cooled meats reserving about 1/2 cup of it for the topping.  Stir in any sauteed vegetables.  Add the 6 beaten eggs and stir well.

Spread the mixture into the prepared pan.  Top with the reserved cheeses and meat.

There is a lot of good protein in this dish!

If you are making this ahead to bake later cover well with foil and refrigerate.  Just remove 30 minutes prior to baking to let it come to room temperature.  If you plan to bake it now proceed and cook for 35-40 minutes until it is set in the middle and bubbling.  You may wish turn the broiler on at the end of the baking time and brown the top if desired or just serve with the cheese melted.  Either way allow the casserole to cool for a few minutes before cutting and serving.   Garnish with sliced tomatoes and green onions if desired.

Yield 12  servings.

NOTE:  To reheat from the freezer I usually microwave single portionsfor 40 seconds then add 10-15 seconds more as needed.  It will depend on your microwave.  Enjoy 'cause this is lip smacking good!