Cheesy Amish Breakfast Casserole is the ultimate comfort food solution that transforms hectic mornings into peaceful, satisfying family gatherings around the breakfast table. Are you tired of scrambling to make individual breakfasts for everyone, juggling pans and timing while your coffee gets cold and stress levels rise? This soul warming Cheesy Amish Breakfast Casserole solves that problem beautifully by combining eggs, cheese, bread, and savory ingredients into one glorious dish that feeds a crowd effortlessly, bakes while you sip your coffee, and delivers that cozy, homestyle flavor that makes everyone feel loved.
Hi there! I’m Lisa, the heart and soul behind Recipesrealm, and this Cheesy Amish Breakfast Casserole has become my secret weapon for stress-free holiday mornings, weekend brunches, and special family breakfasts. After discovering this traditional Amish recipe and adapting it through years of testing, I’ve perfected the ideal ratio of eggs to cheese to bread that creates creamy, custardy perfection in every bite. In this comprehensive guide, you’ll learn why this make-ahead casserole works so beautifully, how to choose the best ingredients, essential preparation techniques, step-by-step assembly instructions, pro tips for perfect texture, creative flavor variations, and answers to your most common questions.
Why This Cheesy Amish Breakfast Casserole Recipe Works
This Cheesy Amish Breakfast Casserole has become a beloved staple at Recipesrealm for several compelling reasons:
- Make-ahead convenience – Assemble the entire casserole the night before, refrigerate it, and simply pop it in the oven the next morning, giving you precious time to enjoy coffee, wrap gifts, or spend quality moments with family instead of being chained to the stove
- Budget-friendly ingredients – Uses simple, affordable pantry staples and everyday ingredients that cost a fraction of restaurant brunch prices, yet feeds 8-10 people generously with satisfying, hearty portions
- Infinitely adaptable – Perfect for accommodating dietary preferences, using up leftover ingredients, and customizing to your family’s tastes, while the basic formula remains foolproof and consistent every single time
Choosing the Right Ingredients for Cheesy Amish Breakfast Casserole
Selecting quality ingredients elevates this simple casserole from good to absolutely exceptional.
Best Bread for This Recipe
Day-old bread works best for Cheesy Amish Breakfast Casserole because it’s slightly dried out and absorbs the egg mixture perfectly without becoming mushy or falling apart during baking. French bread, sourdough, or hearty white bread all work beautifully, providing structure that holds up to the custard while creating delightful texture contrasts between soft interior and slightly crispy edges. Avoid soft sandwich bread that becomes too soggy, and skip overly crusty artisan loaves that won’t soften enough. Cut your bread into 1-inch cubes for the ideal size that creates even distribution throughout the casserole.
Cheese Selection Tips
Sharp cheddar cheese provides the bold, tangy flavor that makes this Cheesy Amish Breakfast Casserole irresistible, while its excellent melting properties create those gorgeous cheese pulls everyone loves. Use freshly shredded cheese rather than pre-shredded packages, which contain anti-caking agents that prevent smooth melting and create grainy texture. For extra flavor depth, combine sharp cheddar with Monterey Jack for creaminess, Gruyere for nutty sophistication, or pepper jack for a spicy kick.
Protein Options
Traditional Cheesy Amish Breakfast Casserole uses breakfast sausage for its savory, seasoned flavor that complements the eggs and cheese perfectly. Choose quality ground breakfast sausage with good fat content (not overly lean) for maximum flavor and moisture. Ground turkey sausage offers a lighter alternative with similar seasoning profiles, while vegetarian sausage crumbles work excellently for meatless versions without sacrificing the savory element that makes this casserole so satisfying.
Ingredients & Prep for Cheesy Amish Breakfast Casserole
Bread and Egg Base Essentials
Cut your bread into uniform 1-inch cubes and let them sit out overnight or spread them on a baking sheet and toast lightly at 300°F for 10 minutes to dry them out slightly. This crucial step prevents soggy casserole by allowing the bread to absorb the custard mixture properly without disintegrating. Bring eggs to room temperature before whisking for smoother incorporation and more even cooking throughout the casserole.
Cheesy Amish Breakfast Casserole Ingredients
For the Casserole Base:
- 1 pound breakfast sausage (or ground turkey sausage)
- 10 cups day old bread, cut into 1-inch cubes (about 1 large loaf)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, freshly shredded
- 12 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
For Topping:
- ½ cup sharp cheddar cheese, shredded
- 2 tablespoons fresh chives or parsley, chopped
Pantry Staples
Keep these essentials stocked: whole milk and heavy cream for rich, custardy texture (avoid low-fat substitutes that create watery casserole), Dijon mustard that adds subtle tang and helps emulsify the egg mixture, and fresh eggs that are the foundation of this dish. Quality breakfast sausage with good seasoning makes all the difference in flavor depth.
Step-by-Step Instructions for Cheesy Amish Breakfast Casserole
Pre-Cooking Prep for Cheesy Amish Breakfast Casserole
Generously butter or spray a 9×13-inch baking dish with cooking spray, ensuring every corner is coated to prevent sticking. If making ahead, line the dish with parchment paper for easier serving and cleanup. Cut bread into uniform cubes and let them dry out slightly if using fresh bread. Bring eggs, milk, and cream to room temperature for 30 minutes, which ensures even mixing and prevents curdling when combined.
Assembly Method for Cheesy Amish Breakfast Casserole
In a large skillet over medium heat, cook breakfast sausage for 8-10 minutes, breaking it into small crumbles with a wooden spoon until fully browned and no pink remains. Drain excess fat, leaving just 1 tablespoon for flavor, and let cool for 5 minutes. In the prepared baking dish, spread half of the bread cubes evenly across the bottom. Sprinkle the cooked sausage over the bread, followed by 2 cups of the shredded cheddar and Monterey Jack cheese mixture. Top with remaining bread cubes, creating layers that distribute ingredients throughout.
Custard Preparation for Cheesy Amish Breakfast Casserole
In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, garlic powder, onion powder, and paprika until completely smooth and well combined with no streaks of egg white visible. Pour this custard mixture evenly over the layered bread and sausage, using a spatula to gently press down on the bread cubes, ensuring they’re all soaked in the egg mixture. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight (up to 24 hours), allowing the bread to fully absorb the custard.
Baking Method for Cheesy Amish Breakfast Casserole
Remove casserole from refrigerator 30 minutes before baking to bring it closer to room temperature, which ensures even cooking. Preheat oven to 350°F. Keep the casserole covered with foil and bake for 45 minutes. Remove foil, sprinkle the remaining ½ cup cheddar cheese on top, and continue baking uncovered for 15-20 minutes until the center is set (it shouldn’t jiggle when gently shaken), the top is golden brown, and the internal temperature reaches 160°F. Let rest for 10 minutes before serving, allowing the custard to set fully for cleaner slices. Garnish with fresh chives or parsley.
Pro Tips for Perfect Cheesy Amish Breakfast Casserole
Avoiding Soggy or Watery Texture
The most common mistake is using fresh, soft bread that becomes mushy instead of custardy. Always use day old bread or lightly toast fresh bread to dry it out before assembling. Additionally, don’t skip the refrigeration time the bread needs at least 4 hours to properly absorb the egg mixture, creating that signature creamy texture rather than soggy layers. If you notice excess liquid pooling after baking, you may have used too much milk or didn’t let the bread absorb enough before baking.
Tool Recommendations for Cheesy Amish Breakfast Casserole
A 9×13 inch glass or ceramic baking dish works best for even heat distribution and allows you to monitor browning on the bottom. Invest in a good box grater or use a food processor with a shredding attachment for quickly shredding large amounts of cheese. An instant read thermometer ensures perfect doneness (160°F internal temperature), while a sharp serrated knife makes clean cuts through the layered casserole for beautiful serving portions.
Storage & Reheating
Store leftover Cheesy Amish Breakfast Casserole covered in the refrigerator for up to 4 days, reheating individual portions in the microwave for 1-2 minutes or covered in a 350°F oven for 15-20 minutes. For longer storage, cut into individual portions, wrap tightly in plastic wrap then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as directed. The casserole maintains its texture beautifully when properly stored and reheated.
Flavor Variations for Cheesy Amish Breakfast Casserole
Vegetarian Cheesy Amish Breakfast Casserole
Skip the sausage and load up on vegetables for a meatless version that’s equally satisfying. Sauté 2 cups mixed bell peppers, 1 cup mushrooms, 1 cup spinach, and ½ cup diced onions until tender, then layer into the casserole. Add 1 cup cherry tomatoes for brightness and extra nutrition. This vegetable-packed version is perfect for accommodating different dietary preferences at brunch gatherings.
Southwest Cheesy Amish Breakfast Casserole
Transform your casserole with bold southwestern flavors by using pepper jack cheese, adding 1 can diced green chiles, 1 cup black beans (drained and rinsed), 1 cup corn kernels, and seasoning with cumin and chili powder. Top with fresh cilantro, diced avocado, and salsa when serving for a fiesta-inspired breakfast that’s perfect for Cinco de Mayo or summer gatherings.
Italian-Inspired Cheesy Amish Breakfast Casserole
Create an Italian twist by using Italian sausage (casings removed), mozzarella and Parmesan cheeses, adding sun dried tomatoes, fresh basil, and Italian seasoning to the egg mixture. Layer in sautéed mushrooms and spinach for an elegant brunch dish that pairs beautifully with fresh fruit and mimosas.
Cheesy Amish Breakfast Casserole Variation Comparison
| Variation | Key Ingredients | Best Cheese | Prep Time | Best For |
|---|---|---|---|---|
| Classic Cheesy Amish | Breakfast sausage, cheddar | Sharp cheddar, Monterey Jack | 20 min + overnight | Traditional family breakfasts |
| Vegetarian Garden | Bell peppers, mushrooms, spinach | Cheddar, Swiss | 25 min + overnight | Meatless brunch gatherings |
| Southwest Fiesta | Black beans, corn, green chiles | Pepper jack, cheddar | 20 min + overnight | Spicy food lovers, summer parties |
| Italian Sausage | Italian sausage, sun-dried tomatoes | Mozzarella, Parmesan | 25 min + overnight | Elegant brunch events |
| Loaded Breakfast | Sausage, peppers, onions, mushrooms | Triple cheese blend | 30 min + overnight | Hearty appetite crowds |
| Greek-Inspired | Spinach, feta, olives, tomatoes | Feta, mozzarella | 20 min + overnight | Mediterranean food fans |
Serving Suggestions for Cheesy Amish Breakfast Casserole
This Cheesy Amish Breakfast Casserole serves as a complete breakfast centerpiece that needs minimal accompaniments. Cut it into generous squares and serve directly from the baking dish for casual family breakfasts, or arrange individual portions on plates garnished with fresh herbs for more formal brunch presentations. The casserole pairs beautifully with fresh fruit salad featuring berries and melon, crispy hash browns or breakfast potatoes for added heartiness, and buttered toast or croissants for those who want extra carbs.
For special occasions, create a complete brunch spread around your Cheesy Amish Breakfast Casserole by adding complementary dishes that don’t require last-minute cooking: a colorful fruit platter, Greek yogurt parfait bar with granola and berries, fresh-squeezed orange juice, and a coffee station with various creamers and sweeteners. This approach lets you spend time with guests rather than cooking, since the casserole does all the heavy lifting.
FAQs About Cheesy Amish Breakfast Casserole
Can I make Cheesy Amish Breakfast Casserole without refrigerating overnight? While overnight refrigeration produces the best texture by allowing bread to fully absorb the custard, you can get away with a minimum of 4 hours if you’re short on time. For even quicker preparation, use very dry bread cubes and press them firmly into the egg mixture before baking. Just know that the texture won’t be quite as custardy and even.
How do I know when my Cheesy Amish Breakfast Casserole is fully cooked? The casserole is done when the center no longer jiggles when gently shaken, the edges are golden brown and slightly pulled away from the sides, and an instant-read thermometer inserted in the center reads 160°F. If the top browns too quickly before the center sets, tent it loosely with foil and continue baking.
Can I freeze unbaked Cheesy Amish Breakfast Casserole? Yes! Assemble the casserole completely in a freezer-safe dish, cover tightly with plastic wrap then aluminum foil, and freeze for up to 1 month. Thaw completely in the refrigerator for 24 hours before baking as directed. This makes it perfect for meal prep or having breakfast ready for unexpected guests.
What can I substitute for heavy cream in this recipe? You can use all whole milk instead of the milk and cream combination, though the texture will be slightly less rich and custardy. Half and half splits the difference nicely. Avoid skim or low-fat milk, which creates watery, less satisfying casserole that doesn’t hold together as well.
Is Cheesy Amish Breakfast Casserole safe during pregnancy? Yes, as long as you cook it to the proper internal temperature of 160°F, which ensures eggs are fully cooked and safe. Always use pasteurized dairy products and freshly cooked sausage. Pregnant women should avoid undercooked eggs, so use a thermometer to verify doneness.
Can I make individual portions of Cheesy Amish Breakfast Casserole? Absolutely! Divide the mixture among greased muffin tins for portable breakfast muffins, or use individual ramekins for elegant single-serving presentations. Reduce baking time to 25-30 minutes for muffin-sized portions, checking for doneness with a toothpick inserted in the center.
Conclusion
This Cheesy Amish Breakfast Casserole has transformed countless mornings at Recipesrealm from stressful rushes into peaceful, joyful gatherings where everyone can sit down together and enjoy a hot, delicious breakfast The beauty of this recipe lies in its simplicity and flexibility it’s equally perfect for Christmas morning, weekend brunches with friends, or even easy weekday meal prep that feeds your family all week long. Whether you’re feeding two people or twenty, this comforting casserole delivers consistent, crowd-pleasing results that bring warmth to every table.
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Cheesy Amish Breakfast Casserole 5 Secrets to Perfect Results
- Total Time: 4 hours 85 minutes (including refrigeration)
- Yield: 8–10 servings 1x
Description
This Cheesy Amish Breakfast Casserole is the ultimate make-ahead breakfast solution for busy mornings, holiday gatherings, and weekend brunches. Layers of crusty bread, savory breakfast sausage, and sharp cheddar cheese are soaked in a rich egg custard, then baked to golden perfection. Assemble it the night before, refrigerate, and simply bake in the morning for an effortless, crowd-pleasing breakfast that feeds 8-10 people generously with minimal hands-on time.
Ingredients
1 pound breakfast sausage or ground turkey sausage
10 cups day-old bread, cut into 1-inch cubes (about 1 large loaf)
2 cups sharp cheddar cheese, freshly shredded
1 cup Monterey Jack cheese, freshly shredded
12 large eggs
3 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon black pepper, freshly ground
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
½ cup sharp cheddar cheese, shredded (for topping)
2 tablespoons fresh chives or parsley, chopped (for garnish)
Instructions
1. Generously butter or spray a 9×13-inch baking dish. If bread is fresh, cut into 1-inch cubes and let dry overnight, or toast at 300°F for 10 minutes.
2. In a large skillet over medium heat, cook breakfast sausage for 8-10 minutes, breaking into small crumbles until fully browned with no pink remaining. Drain excess fat leaving 1 tablespoon, then let cool 5 minutes.
3. Spread half of the bread cubes evenly in the prepared baking dish.
4. Sprinkle cooked sausage over the bread layer, followed by 2 cups of the mixed shredded cheddar and Monterey Jack cheese.
5. Top with remaining bread cubes, creating even layers throughout the dish.
6. In a large mixing bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, garlic powder, onion powder, and paprika until completely smooth with no egg white streaks.
7. Pour custard mixture evenly over the layered bread and sausage. Use a spatula to gently press bread cubes down, ensuring all pieces are soaked in the egg mixture.
8. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight (up to 24 hours).
9. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F.
10. Bake covered with foil for 45 minutes.
11. Remove foil, sprinkle remaining ½ cup cheddar cheese on top, and bake uncovered for 15-20 minutes until center is set (no jiggling), top is golden brown, and internal temperature reaches 160°F.
12. Let rest for 10 minutes before serving. Garnish with fresh chives or parsley. Cut into squares and serve warm.
Notes
Use day-old bread or lightly toast fresh bread to prevent soggy texture.
Don’t skip refrigeration time – bread needs at least 4 hours to properly absorb the custard.
Casserole is done when it reaches 160°F internal temperature and doesn’t jiggle in the center.
Store leftovers covered in refrigerator for up to 4 days. Reheat individual portions in microwave 1-2 minutes.
Freeze unbaked casserole up to 1 month. Thaw in refrigerator 24 hours before baking as directed.
For individual portions, divide among greased muffin tins and bake 25-30 minutes.
Make it vegetarian by omitting sausage and adding sautéed vegetables like peppers, mushrooms, and spinach.
Freshly shredded cheese melts better than pre-shredded varieties with anti-caking agents.
- Prep Time: 20
- Cook Time: 65
- Category: Breakfast
- Method: Baked
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 square (approximately 1/8 of casserole)
- Calories: 445
- Sugar: 6g
- Sodium: 785mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 325mg
Keywords: amish breakfast casserole, make ahead breakfast casserole, cheesy egg casserole, overnight breakfast bake, brunch casserole