This Amish breakfast casserole is an old-fashioned, hearty breakfast dish that's easy to prepare ahead of time. It combines bread, eggs, meat, and cheese in a simple casserole that's assembled the night before and baked in the morning.
I grew up Amish in Lancaster County, Pennsylvania, and hearty breakfasts were a regular part of life. This casserole is the kind of practical, filling breakfast that is perfect for a family, holiday brunch, or serving overnight guests.
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Why You'll Love This Amish Breakfast Casserole
- Make it the night before - Assemble it in the evening and bake it in the morning.
- Hearty and filling - A satisfying breakfast made in one dish.
- Easy to customize - Use your favorite meat, cheese, or add-ins.
- Great for company - Perfect for overnight guests or a crowd.
Ingredients & Variations
- Bread: Cubed bread forms the base of this casserole. Slightly stale bread works especially well because it absorbs the egg mixture without becoming overly soggy.
- Meat: You can use cooked breakfast sausage, bacon, or diced ham. (I especially like this casserole with browned Jimmy Dean Hot sausage, but all three work well.)
- Cheese: Cheddar is my go-to, but you can use another shredded cheese or a combination of cheeses that your family enjoys.
- Eggs and milk: These create the savory custard that soaks into the bread and holds the casserole together as it bakes.
- Seasonings: Dry mustard, salt, onion seasoning, and black pepper give the egg mixture its flavor. I also sometimes use Tony's Creole seasoning in place of the salt for a little extra flavor.
Variations/Optional add-ins:
- Change the meat - Use sausage, bacon, or ham, or even a combination of meats.
- Add vegetables - Chopped onions, peppers, mushrooms, spinach, or other vegetables can be added to the casserole.
- Add herbs - A little fresh or dried thyme or parsley adds color and fresh flavor.
How to Make Amish Breakfast Casserole
- Prepare the Ingredients
- Cut the bread: Cut the bread into small cubes and spread them evenly in a well-buttered 9x13-inch baking dish.
- Prepare the meat: Cook and crumble the sausage, fry the bacon, or dice cooked ham.
- Make the egg mixture: Whisk together the eggs, milk, melted butter, salt, onion seasoning, and pepper.
- Mix flour and dry mustard: In a separate small bowl, combine the flour and dry mustard.
- Layer the Casserole
- Spread the cooked meat evenly over the bread, then sprinkle the shredded cheese over the top.
- Sprinkle the flour and dry mustard mixture evenly over the cheese.
- Pour the egg mixture over everything, making sure it's distributed evenly throughout the dish.
- Refrigerate Overnight
- Cover and refrigerate the casserole for 8 hours or overnight. This gives the bread time to absorb the egg mixture and helps create the soft, moist texture when baked.
- Bake the Casserole
- In the morning, uncover the casserole and place it in a cold oven. Set the oven to 350°F and bake for 55 minutes to 1 hour, or until the center is set and the casserole is lightly puffed.
- Let it rest for a few minutes before serving.
Leftovers
Cool and store leftover breakfast casserole in an airtight container and refrigerate for up to 3-4 days.
Reheat individual portions in the microwave until heated through, or cover the casserole with foil and warm it in a 325°F oven.
Frequently Asked Questions
Yes. This is a great make-ahead breakfast casserole. Assemble it the night before, cover it, and refrigerate it until you're ready to bake it in the morning.
No. In fact, I put this casserole into a cold oven straight from the refrigerator. Uncover it, place it in the oven, set the temperature to 350°F, and bake for 55 minutes to 1 hour, or until the center is set and lightly puffed.
Yes. Prepare the casserole as directed, then cover it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking according to the recipe instructions.
Yes. While I usually use regular white bread, you can substitute other types of bread such as bagels, buns, or croissants. Since different breads absorb liquid differently, you may need to adjust the amount of milk slightly.
What to Serve With a Breakfast Casserole
This overnight breakfast casserole can be a complete meal by itself. But when I'm serving brunch, I like to add more options and sides. Fluffy Pancakes with fresh berries and whipped cream, or baked oatmeal with apples would be a delicious addition.
Fried potatoes, fruit and yogurt parfaits with homemade granola, or a simple fruit salad are also good choices.
And if you're serving a larger brunch, add something sweet such as butter braid pastries, sticky buns, cinnamon coffee cake, or shoofly pie.
An Amish Breakfast
I grew up Amish in Lancaster County, Pennsylvania, where breakfast was an important part of the day. Living on a farm, there was always plenty of work to get done, so we started the day with a hearty breakfast.
Many of our meals were prepared with simple ingredients, using eggs, milk, and vegetables from our farm and garden. The whole family gathered around the kitchen table to enjoy a delicious meal and quality time together.
Breakfast casseroles are a practical way to feed a family, and they're especially handy when you're feeding several people or having overnight guests. Much of the preparation can be done ahead of time, making them a convenient choice for a hearty breakfast.
If you love make-ahead breakfast casseroles, make sure to check out my stuffed French toast casserole recipe. It's another great one!
More Amish Breakfast Recipes
- German-style Potato Pancakes
- Sausage Gravy with Biscuits
- Oven-baked Stuffed French Toast Casserole
- Fluffy Waffles
- Iced Raisin Bread
- Butterscotch Granola
- Cinnamon Rolls with Caramel Icing
I hope you enjoy this Amish country breakfast casserole dish. If you try this recipe, I would love it if you left a star rating and comment below. I hope it becomes a favorite for your family, too!
📖 Recipe Card
Amish Breakfast Casserole Recipe
Ingredients
- 3 c. bread cubes (about 4 slices)
- 3 c. diced ham or fried bacon (or 1-pound cooked sausage)
- 3 c. shredded cheddar cheese
- 1 Tbsp. all-purpose flour
- 1 tsp. dry mustard
- 6 large eggs
- 2 Tbsp. melted butter
- 2 ½ c. milk
- ¾ tsp. salt
- ¾ tsp. onion powder or dried onion flakes
- ½ tsp. black pepper
Instructions
- Starting with the bread cubes, layer the first three ingredients into a greased 9x13" baking dish.3 c. bread cubes (about 4 slices), 3 c. diced ham or fried bacon (or 1-pound cooked sausage), 3 c. shredded cheddar cheese
- Combine flour and mustard and sprinkle evenly over top of the cheese.1 Tbsp. all-purpose flour, 1 tsp. dry mustard
- Beat eggs well and add the remaining ingredients. Pour this mixture over the top.6 large eggs, 2 Tbsp. melted butter, 2 ½ c. milk, ¾ tsp. salt, ½ tsp. black pepper, ¾ tsp. onion powder or dried onion flakes
- Cover and refrigerate overnight.
- The next morning, bake the casserole (uncovered) at 350℉ for 55 minutes to an hour. Check the center to make sure it's not runny. (It will be puffed up when finished, but it sinks again after removing from the oven.)
- Let it rest for several minutes and serve.
- Cool, cover, and refrigerate any leftovers.
Anna
Easy and delicious!
~Chrissie O.
THANK YOU for giving the rough cup measurements for the bread!! At our house, we always have bread, buns, bagels, croissants, etc., so knowing how much to substitute was BRILLIANT (I used bagels, so I actually did add an extra 1/2 cup of milk since bagels are so dense, and it was lovely!)! This is such a terrific formula: you gave so many great ideas for changing it up, and the fact that it's make-ahead? Really, really wonderful!! Add your favorite meat/cheese/veggies/spices, and there could be hundreds of variations, all delicious! 🙂
Anna
Thank you for taking the time to leave a kind comment.