Christmas morning is a wonderful time to enjoy a hearty, filling breakfast casserole. Trendy casseroles come and go (remember when French toast casserole was all the rage a few years ago), but few things beat a basic breakfast casserole with cheese, eggs, bread, and other optional fixin’s. As the photos illustrate, this Amish breakfast casserole is an easy dish to make. The proportions and ingredient order somehow combine to create a delicious, comforting casserole.
Most Amish families are large, you are talking 7, 8, or 9 children or more, so a breakfast casserole is a great way to use up a bunch of eggs (which are often plentiful) and feed a huge group of people. For Amish families that have access to freezers, these casseroles can be made ahead of time and frozen.
Another thing about this casserole is that it is very versatile. You can make a veggie version or load it up with your favorite meats. So if you are searching for an easy, filling casserole that’ll be a crowd-pleaser on Christmas morning, try this one!
This recipe comes from Elizabeth Coblentz’s The Original Amish Cook Cookbook published back in 1993.
Serves: serves 10
- Breakfast Casserole
- 8 slices of bread, cubed
- 6 eggs
- 2 cups milk
- ½ teaspoon dried mustard
- ½ teaspoon salt
- 1 pound grated sharp cheddar cheese
- ¼ cup butter or margarine
- Optional-1 pound of sausage, fried and drained, or 1 pound of cubed ham, bacon, or your choice of veggies
- Preheat oven to 325 degrees.
- Put cubed bread in the bottom of a greased casserole dish or 9x13" baking dish.
- In a separate bowl, beat eggs and add milk, salt and dried mustard.
- Sprinkle sausage and cheese over the bread.
- Slice butter over the cheese, and pour the egg mixture over all.
- Bake for 45 minutes to 1 hour, until golden brown.