Amish Breakfast Bake

Amish Breakfast Bake

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Genevieve Johns Seivert 0

"This is a delicious, hearty breakfast bake that can be made the night before. Pretty enough for company, and guests will surely ask you for the recipe! This can be prepared the night before and stored in the fridge. Pull it out 1 to 2 hours prior to cooking to let warm up a bit. Makes 16 squares and fills the pan to the top. It is also a great base recipe; add or change the ingredients to your taste."
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1 h 45 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 246 mg
  • 82%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Cut the Anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. Place the pepper, cut-sides down, onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skins; chop pepper.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  5. Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; remove sausage using a slotted spoon to a plate, leaving rendered fat in the skillet.
  6. Return skillet to medium-high heat. Saute onion, zucchini, bell pepper, and Anaheim pepper in hot skillet until just tender, about 4 minutes.
  7. Stir eggs, hash browns, Cheddar cheese, cottage cheese, and Swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. Pour egg mixture into prepared baking dish.
  8. Bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. Let cool for 10 minutes before slicing.



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