Search This Blog

Thursday, December 30, 2010

Chris's Week Fifty-Two Recipe: Amish Breakfast Casserole

Can you believe it's been a whole year since we started this blog? Thanks to Tricia for coming up with the idea; to Jenni for convincing me to play along; to Karin, our foreign blog correspondent; and to Linda, Judy, and all our other guest contributors!

I hosted the annual Jacobs/Brown and now Sala holiday gathering this year and decided to serve something new for brunch. I found this recipe and decided to use Italian sausage instead of bacon.

Amish Breakfast Casserole

Brown together

1 to 1-1/2 lb Italian sausage
1 onion, chopped

In a large bowl, mix together the sausage and onion with

6 eggs, slightly beaten
4 c frozen hash brown potatoes
2 c shredded Cheddar
1-1/2 c small curd cottage cheese
1-1/4 c shredded Swiss

Pour ingredients into a greased 9x13" pan and cook for 50-60 min at 350F or until set and bubbly. (Note, if you actually thaw the hash browns, which the original recipes calls for you to do, it should take 35-40 minutes. But I forgot to thaw the hash browns!) Let stand about 10 min to 'set' properly.

Would I make this recipe again? An emphatic yes! It got the thumbs up from all the assembled diners. Linda said it could be a little more moist, but honestly I thought it was good because it was not runny. I served this with sauteed mushrooms on the side and I have never seen a dish of mushrooms vanish so fast in my life!


  1. "instead of bacon" ??? Surely this was NOT Chris Jacobs who posted this.

    This dish sounds like one of the egg bakes that appears on the brunch table for the Borley Family Christmas. Yum!

  2. You can make a brunch bake without bacon?!? This is news to me :)