Whenever I need to cook up breakfast for a large gathering or want to batch cook breakfast for a week I make one of these full flavored Amish Breakfast Casseroles. A little extra prep goes a long way into putting smiles on people’s faces when they taste this amazing breakfast casserole. Check out the video below:
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1 Tbs. olive oil – divided
1 lb. ground breakfast sausage
1 tsp. kosher salt
½ tsp. black pepper
½ 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
1-½ Cup cottage cheese
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.