Amish Breakfast Casserole in the Pressure Cooker Way
Amish breakfast casserole is a rich and hearty breakfast dish made from eggs, three kinds of cheese, hash browns, onions, and bacon. It’s quick, easy to prepare, and feeds a crowd.
Equipment
- 1 9x13 casserole dish
- 1 skillet
- 1 mixing bowl
- 1 whisk
Ingredients
Main ingredients
- 1 pound bacon diced
- 1 medium onion diced
- 6 eggs room temperature
- 4 cups shredded potatoes or hash browns
- 2 cups sharp cheddar cheese grated
- 1½ cups cottage cheese 4% fat or higher
- 1¼ cups shredded swiss cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons scallions for topping, optional
Instructions
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook diced bacon over medium heat until crispy. Drain on paper towels.
- Sauté diced onion in the same skillet until translucent.
- Whisk eggs, cottage cheese, salt, and black pepper in a large bowl.
- Add bacon, sautéed onions, shredded potatoes, cheddar cheese, and swiss cheese. Stir to combine.
- Spread mixture in a greased 9x13 inch baking dish.
- Bake for about 30 minutes until set and golden on top. Cool before serving.
- Top with scallions or fresh herbs if desired.
Notes
Store: Fully cool the casserole to room temperature. Cover the casserole with plastic wrap or store in an airtight container in the fridge for up to 3 - 4 days.