Amish Breakfast Casserole

Lancaster, PA - also known as 'Pennsylvania Dutch Country' is known for it's covered bridges, shoofly pie and horse and buggys. Growing up in Amish country, I spent my days sucking honeysuckle, attending 'barn parties' and saying prayer at the beginning of every school day. Friends and neighbors were treated like family. If a someone was in need, had a new baby, or a recent death, friends and neighbors would cook a homemade dish and bring it over. With that being said I can tell you first-hand that the Amish and Mennonites are some of the best cooks I've ever met. So, when I saw this Amish breakfast recipe on Pinterest I had to check it out.

Although this is a Dutch County classic, I think it would be enjoyed by just about anyone from any decent. Perfect for holidays or lazy Sunday mornings, this dish can be made ahead and warmed up again and again. Filled with 3 types of cheeses, bacon and eggs, this is a breakfast dish your loved ones won't forget! Check out the recipe below! 

Amish Breakfast Casserole 

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Ingredients

• 1 pound sliced bacon, diced
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 8 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 24 ounces frozen shredded hash browns, thawed
• 2 cups cheddar cheese, shredded
• 12 ounces (1 1/2 cups) small curd cottage cheese
• 1 1/4 cups Swiss cheese, shredded

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking dish by lightly coating with cooking spray.
2. Dice the bacon into bite-size pieces prior to cooking. In a large skillet, combine the onion and bacon and cook until bacon is crisp. Drain. Return the skillet to the stove and add the minced garlic. Stir for about 1 minute or until fragrant. Remove from stove.
3. In a large mixing bowl, mix together the remaining ingredients. Stir in the bacon mixture. Transfer to the prepared baking dish and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minute before serving.

Nutrition Information

Serving size: 1 slice Calories: 273 Fat: 18 g Saturated fat: 10 g Sodium: 477 mg Fiber: 1 g Protein: 18 g Cholesterol: 153 mg

Tortellini and Garden Vegetable Bake

Fellow bloggers, I must tell you about this dish -- made from a combination of garden fresh veggies and 3-cheese tortellini covered in a light creamy sauce, it is perfect for all seasons! This delicious Taste of Homes recipe can be found below. Enjoy, I know I did!

Ingredients:

10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
1-1/2 cups sugar snap peas, halved crosswise
1 medium carrot, thinly sliced
1 T. margarine or butter
1 lb. skinless, boneless chicken breasts, cut into bit-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 T. snipped fresh oregano
2 t. all-purpose flour
3/4 t. garlic salt
1/2 teaspoon pepper
1 cup milk
1 8oz. package cream cheese, cubed and softened
1 T. lemon juice
1 cup quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped (I used an orange sweet pepper)
2 T. grated Parmesan cheese

Directions:

Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.

Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.

Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.

Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.