Sometimes Simple is Best

Recipe for Amish Breakfast Casserole By Sarah Price

Sometimes Simple is Best

For every Amish family, especially the farmers, the day starts with a big, hearty breakfast. But what, exactly, do they eat?

I can’t speak for every family but I know that when I stayed on the farm, my Amish friends always had a big table spread with eggs (of course), meat, toast, and potatoes. Sometimes they’d have pancakes as well. When I stayed with Katie, we’d have eggs and toast with homemade jam or cereal. One thing was for certain, you never start the day hungry!

But one of my favorites is their scrumdilicious breakfast casserole!

10-12 slices of fresh white or whole wheat bread cut into cubes
2 1/2 cups of meat (cubed ham or sausage crumbles)
1 package of shredded cheddar cheese
1 package of shredded mozzarella cheese
8 eggs
2.5 cups of milk
2.5 cups of cornflakes or crumbled crackers
Salt and pepper to taste

Mix the two cheese packages together. In a greased baking pan, layer it with the bread cubes, breakfast meat, and cheeses and repeat, layering it to just beneath the top of the pan. Leave room for eggs. Beat the eggs, milk, and salt together and then pour over the mixture.  Sprinkle with the cornflakes (or crackers) and bake, covered, for 40-45 minutes at 375 degrees. This can be prepared the day before and stored in the refrigerator but don’t put the cornflakes/crackers on until ready to bake.

Experiment a bit, too. You can add chopped onions, spinach, tomatoes, or even red bell peppers for something different.

Sarah Price is the author of the Plain Fame series and the Amish of Ephrata series, among other books. She comes from a long line of devout Mennonites, and her writing reflects accurate and authentic stories based upon her own experiences with several Amish communities. Visit her at and on Facebook.

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