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Cheesy Amish Breakfast Casserole
January 01, 2013

This has been my go-to recipe for a long time (it was originally posted long ago). It is delicious as it stands, but is so adaptable. I generally cut the recipe in half and make it in an 8x8 or 9x9 pan. I have added, in no particular order, minced jalapenos, a can of drained Rotel tomatoes and chilis, green peppers, red peppers, turkey sausage, hot sausage, bacon, and various cheeses (regular or low-fat), depending on what I have on hand. (Please note: I have never added these all at once; this is a list of possible additions you might have on hand. And if you're halving the recipe and are enthusiastic in your additions, use 5 eggs instead of 4.) Also, I use the packaged southwest-style hash browns in place of the plain hash browns. One suggestion: the only thing I found among the cheeses that I couldn't replace is the cottage cheese. It really is essential for creaminess. The one time I made this without, the casserole was brick-like, edible, but not nearly as good as usual. I often make this on a Sunday morning and cut the leftovers in squares and refrigerate or freeze, to be eaten during the week or later. Thank you for this delicious addition to AllRecipes.

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