Amish Breakfast Casserole

So some of you might ask…why the ‘and stuff?’ You know, Scrapping Stamping and Stuff? Well honestly, the main reason is because domain names (web addresses) are hard to come by. Try coming up with one related to scrapbooking and stamping that isn’t already taken and you’re bound to become frustrated. When I was working on this one evening, I had to get creative. Eventually I came up with Scrapping Stamping and Stuff and the more I thought about it, the more I liked it. If I’m going to have a website and blog, I can’t just limit it to scrapbooking and stamping. I do love these two things, but I love so many other things too! Cooking, gardening, crafting in general, home decorating and lots of other ‘stuff’ too! Why hoard all of my favorite ideas for these things? Sharing is caring, so here we go with my first ‘and stuff’ post…

Like I said, cooking is one of my favorite things. When I host weekend retreats at my workshop, I make all the meals. I won’t say that I haven’t messed up a meal or two, but usually the food gets rave reviews. Some people might actually show up just for the food. But anyway, I made this breakfast casserole for the first time two years ago for the Croft House retreat I host in November at Kirkmont camp in Zanesfield, OH. Everyone LOVED it! I have since made it multiple times for other retreats. I found the original recipe on the Taste of Home website (one of my favorite websites for GREAT recipes) here, but below is my version with a few edits.

Amish Breakfast Casserole

1 lb. ham diced

A small handful of dried minced onion (precision isn’t my specialty when it comes to cooking)

6 eggs beaten

4 c. frozen hashbrowns (thawed or frozen, it doesn’t matter)

2 c. shredded cheddar cheese

1 1/2 c. cottage cheese

1 1/4 c. shredded Swiss cheese

Grease a 13×9 baking dish. Mix all ingredients and put in dish. Bake at 350 degrees for 35-40 minutes. I like it best when it gets some brown crunchies around the edges before you take it out of the oven. Enjoy!

Oh- so for my retreats, I definitely do NOT want to be spending tons of time cooking while I could be crafting or enjoying time with the girls. I always prepare this ahead of time. I might keep it refrigerated for a day ahead of time, or I have also prepared it and frozen it for a few weeks.

2 Replies to “Amish Breakfast Casserole”

    • Anna Smith Post author

      I usually get a 26 oz. bag, which makes 2 of these casseroles. I bake one and freeze the other. I don’t choose any brand in particular – whatever is cheapest!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.