Cheesy Amish Breakfast Casserole: 8 Irresistible Servings

Oh, you’re going to love this Cheesy Amish Breakfast Casserole! It’s been my go-to recipe for lazy Sunday brunches, holiday mornings, and those “oops-I-have-company-coming-over-tomorrow” moments. Picture this: golden bread soaked in creamy egg custard, pockets of savory sausage, and that glorious blanket of melted cheddar bubbling away in the oven. The best part? You probably have everything you need in your kitchen right now. This hearty dish feeds a crowd with minimal effort – just toss everything together the night before, pop it in the oven come morning, and bask in the compliments. Trust me, your family will beg you to make this again and again!

Why You’ll Love This Cheesy Amish Breakfast Casserole

Let me tell you why this casserole has earned a permanent spot in my recipe box—and why it’ll win you over too. First off, it’s ridiculously easy. No fancy techniques, no fussy steps—just layer, pour, and bake. Perfect for those mornings when you’re half-awake but still want to impress. Second, it’s hearty enough to stick to your ribs. Between the eggs, cheese, and sausage, one slice keeps you full till lunch. And oh, the customization! Swap in bacon, toss in veggies, or go wild with pepper jack—it’s forgiving like that. Plus, it feeds a crowd without breaking a sweat. Brunch hero? Absolutely.

• Effortless prep: Assemble ahead, bake when ready—no stress.
• Comfort in every bite: Creamy, cheesy, and packed with savory goodness.
• Make it yours: Endless variations to suit any taste.
• Crowd-pleaser: Generously serves 8 (or 4 very hungry people).

Cheesy Amish Breakfast Casserole Ingredients

Here’s the beautiful part – you likely have most of these ingredients sitting in your fridge right now! But let me share a little secret: the magic happens when you use day-old bread. That slightly stale loaf soaks up the egg custard like a dream without turning to mush. Here’s what you’ll need:

• 6 slices bread, cubed – I grab whatever’s getting dry (sourdough’s my favorite for extra tang)
• 1 pound breakfast sausage, cooked and crumbled – Brown it until it’s got those crispy edges!

2 cups shredded cheddar cheese – Sharp cheddar makes all the difference here

• 6 large eggs – Room temp blends smoother
• 2 cups milk – Whole milk makes it extra creamy
• 1 teaspoon salt – Just enough to make flavors pop
• 1/2 teaspoon black pepper – Freshly ground if you’ve got it
• 1/2 teaspoon dry mustard – My grandma’s secret weapon for depth

See? Nothing fancy – just honest ingredients that come together to create something magical. Now let’s get cooking!

How to Make Cheesy Amish Breakfast Casserole

Alright, let’s dive into the fun part—making this cheesy masterpiece! I promise, it’s so easy you’ll be tempted to make it weekly. Just follow these steps, and you’ll have a golden, bubbly casserole ready to wow your crew.

Preparing the Baking Dish

First things first, grab your 9×13-inch baking dish—this is the perfect size for the job. Give it a good greasing with butter or cooking spray. Nobody wants a casserole that sticks! Now, take your cubed day-old bread and spread it evenly across the bottom. You want a nice, even layer because this is the foundation of your dish. Trust me, it’ll soak up that custard like a sponge and turn into pure comfort.

Layering Sausage and Cheese

Next up, sprinkle your cooked and crumbled sausage over the bread. Try to distribute it evenly—no one wants a bite without sausage! Then, shower it with that glorious shredded cheddar cheese. I like to go a little heavy here because, well, cheese makes everything better. This layer is where the magic starts to happen.

Mixing the Egg Custard

Now, let’s make that creamy custard. In a large bowl, whisk together the eggs, milk, salt, black pepper, and dry mustard. Don’t skimp on the whisking—you want everything smooth and well combined. This custard is what binds everything together and gives the casserole its rich, velvety texture. Pour it evenly over the bread, sausage, and cheese, making sure every nook and cranny gets soaked.

Baking the Cheesy Amish Breakfast Casserole

Pop that dish into a preheated 350°F (175°C) oven and let it bake for 45-50 minutes. You’ll know it’s done when the center is set and the top is golden brown. Oh, and don’t forget to let it rest for 5 minutes before serving—this helps the custard settle and makes slicing a breeze. Now, grab a fork and dig in!

Tips for the Perfect Cheesy Amish Breakfast Casserole

Want to take your casserole from good to knock-your-socks-off amazing? Here are my tried-and-true tricks! First, stale bread is your friend—fresh bread turns mushy, but day-old cubes stay wonderfully fluffy. If you forgot to plan ahead, just toast fresh bread lightly before cubing. For a crispy golden top, broil for 2-3 minutes at the end (watch it like a hawk though—cheese burns fast!). Need a stress-free morning? Assemble everything the night before and refrigerate. Just add 10 extra minutes to the baking time. And here’s my secret weapon: let it sit 10 minutes after baking—it slices so much cleaner!

Ingredient Substitutions and Variations

This casserole is like your favorite pair of jeans – it looks good no matter how you dress it up! Out of sausage? Crumbled bacon or diced ham work beautifully. For my vegetarian friends, swap in sautéed mushrooms and spinach – just squeeze out excess moisture first. Cheese lovers, play around with pepper jack for spice or Swiss for a milder flavor. I’ve even used leftover biscuits instead of bread when I was in a pinch – genius, right? Got picky eaters? Skip the dry mustard and add a pinch of garlic powder instead. The possibilities are endless!

Serving Suggestions for Cheesy Amish Breakfast Casserole

Now, let’s talk about how to serve this beauty! I love pairing a big slice with fresh fruit—the sweetness balances the rich, savory flavors perfectly. A simple mixed green salad with tangy vinaigrette cuts through the decadence if you’re serving it for brunch. For a full-on comfort food spread, add crispy hash browns and buttery toast. And here’s my favorite move—drizzle a little hot honey on top for a sweet-spicy kick. Trust me, your guests will lose their minds over it!

Storing and Reheating Cheesy Amish Breakfast Casserole

Here’s the best part—this casserole actually tastes better the next day! Store leftovers covered in the fridge for up to 4 days. Want to freeze it? No problem! Slice it into portions, wrap tightly in foil, and freeze for 2 months. When you’re ready to eat, reheat slices in the microwave (about 2 minutes) or pop them in a 350°F oven for 10-15 minutes until warmed through. Pro tip: Add a sprinkle of fresh cheese before reheating—it revives that gooey goodness!

Cheesy Amish Breakfast Casserole Nutritional Information

Now, let’s talk numbers—but remember, these are just estimates based on my exact ingredients. One generous slice packs about 350 calories with 20g protein to keep you full. It’s got 22g fat (hey, cheese and sausage are the stars here!) and 18g carbs. The sodium’s around 700mg per serving, so if you’re watching that, you might want to ease up on the salt. Of course, your mileage may vary depending on the brands you use – that’s the beauty of homemade cooking!

Frequently Asked Questions About Cheesy Amish Breakfast Casserole

I get so many questions about this recipe – let me tackle the big ones! “Can I use bacon instead of sausage?” Absolutely! Just cook and crumble 12 oz of bacon (about 1 1/2 cups). “How long does it last in the fridge?” About 4 days – though in my house, it never lasts that long! For “Can I make it ahead?” you bet – assemble everything the night before (except baking), then just pop it in the oven come morning. And yes, “Can I freeze it?” works beautifully – freeze baked slices for up to 2 months. One question I love: “Why dry mustard?” It adds this amazing depth you can’t quite place – don’t skip it! Oh, and “Can I use different cheese?” Of course! Try Monterey Jack for milder flavor or pepper jack for a kick. This casserole is as flexible as it is delicious!

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