Amish Breakfast Casserole

To make Amish breakfast casserole, start by preheating your oven to 350°F (177°C). In a large skillet, cook 1 lb of diced bacon and 1 chopped medium sweet onion over medium heat until the bacon is crispy. Drain any excess grease. In a separate bowl, mix together 6 lightly beaten large eggs, 4 cups of thawed frozen shredded hash browns, 2 cups of shredded cheddar cheese, 1.25 cups of shredded Swiss cheese, 1.5 cups of cottage cheese, and salt and pepper to taste. Stir in the cooked bacon and onion, then transfer the mixture to a greased 9x13-inch baking dish. Bake uncovered for 35-40 minutes, or until a knife inserted in the center comes out clean. Let it stand for 10 minutes before serving.

Yes, Amish breakfast casserole can be made gluten-free by ensuring that the ingredients you use are gluten-free. The main components like bacon, eggs, and cheese are naturally gluten-free. Just make sure to check the labels on your hash browns and any other packaged ingredients to confirm they are gluten-free.

If you're looking for a substitute for bacon in Amish breakfast casserole, you can use turkey bacon, sausage, or even a plant-based bacon alternative for a vegetarian option. You could also skip the meat entirely and add more vegetables like bell peppers or spinach for added flavor and nutrition.

To store leftover Amish breakfast casserole, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Just make sure to reheat it thoroughly before serving.

Amish breakfast casserole pairs well with a variety of side dishes. Consider serving it with fresh fruit, a simple green salad, or some crispy toast. You could also add a side of sautéed vegetables or a fruit compote for a balanced breakfast or brunch spread.