Hearty Amish Breakfast Casserole with Peppers & Mushrooms
A comforting and savory breakfast casserole loaded with crispy bacon, sausage, peppers, mushrooms, and a melty blend of Swiss and cheddar cheeses — perfect for family mornings or brunch gatherings.
Ingredients
- 1 lb sliced bacon, chopped
- 1/2 lb breakfast sausage
- 1 cup green bell pepper, diced
- 1 cup white mushrooms, sliced
- 4 cups frozen shredded hash brown potatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 large eggs
- 1 1/2 cups small curd cottage cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Gruyere cheese
Instructions
- Preheat oven to 350°F.
- In a medium skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.
- In the same skillet, cook the sausage until no longer pink. Drain excess grease and set aside.
- Add diced bell peppers and sliced mushrooms to the skillet and sauté until softened, about 5 minutes. Remove from heat.
- In a blender or food processor, combine eggs, cottage cheese, garlic powder, salt, and pepper. Blend until smooth.
- In a large mixing bowl, stir together the bacon, sausage, sautéed vegetables, frozen hash browns, and all cheeses (cheddar, Swiss, Gruyere).
- Pour the egg mixture over the meat, veggies, and potatoes. Stir gently to combine well.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading evenly.
- Bake uncovered for 55 to 65 minutes, or until the top is golden and eggs are set.
- Allow to cool for 5-10 minutes before serving. Enjoy warm!
