This 3-ingredient Amish Country Egg Bake Casserole is the kind of recipe that feels like a warm hug on a busy morning. It’s inspired by the simple, from-scratch cooking you’ll find in Amish country—nothing fancy, just honest, hearty ingredients that come together in one cozy dish. I first started making this on Sunday nights when I knew Monday mornings were going to be chaos: early meetings, kids’ activities, and exactly zero time to stand over a stove. You toss everything into a baking dish, pop it in the oven, and you’ve got a protein-packed breakfast that reheats beautifully all week. It’s perfect if you’re trying to simplify your mornings, feed a crowd with minimal effort, or just want something comforting that doesn’t require a long ingredient list or special trip to the store.
This egg bake is super versatile, so you can dress it up or keep it simple depending on your morning. For a fuller breakfast, serve it with toast or English muffins and a side of fresh fruit like berries or orange slices. If you’re in brunch mode, pair it with a simple green salad, roasted potatoes, or even a quick fruit salad to balance the richness. On really busy weekdays, I’ll just cut a square, reheat it, and eat it with a little salsa or hot sauce on top. It also plays nicely next to bacon or sausage if you’re feeding a crowd and want a bigger spread without adding much extra work.
3-Ingredient Amish Country Egg Bake Casserole
Servings: 6–8 servings
Ingredients
10 large eggs
2 cups shredded cheese (cheddar, Colby Jack, or your favorite melting cheese)
3 cups frozen shredded hash browns, thawed and patted dry
Salt and black pepper, to taste (optional but recommended)
Nonstick cooking spray or a little butter, for greasing the pan
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter.
Spread the thawed, patted-dry shredded hash browns evenly in the bottom of the prepared baking dish, pressing them lightly into an even layer.
In a large mixing bowl, crack the eggs and whisk until the yolks and whites are fully combined and slightly frothy. Season with a pinch of salt and black pepper if using.
Stir the shredded cheese into the eggs until evenly distributed.
Pour the egg and cheese mixture over the hash browns in the baking dish, making sure it’s spread evenly from corner to corner.
Bake in the preheated oven for 30–40 minutes, or until the center is set and no longer jiggly and the top is lightly golden. A knife inserted in the center should come out clean.
Remove from the oven and let the casserole rest for about 5–10 minutes. This helps it firm up and makes it easier to slice.
Slice into squares and serve warm. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave or oven for quick breakfasts throughout the week
Variations & Tips
To keep the 3-ingredient spirit but add a little personality, you can swap the cheese to change the flavor: use pepper jack for a bit of heat, Swiss for a more savory, nutty note, or a Mexican blend if you like serving it with salsa. If you don’t mind bending the 3-ingredient rule, you can stir in cooked and crumbled breakfast sausage, bacon, or diced ham for extra protein, or add finely chopped veggies like bell peppers, onions, or spinach for color and nutrients. For a slightly lighter version, use half whole eggs and half egg whites, and reduce the cheese to 1 1/2 cups. To make this more make-ahead friendly, assemble the casserole the night before, cover, and refrigerate; in the morning, let it sit at room temperature for about 15 minutes while the oven preheats, then bake as directed (you may need to add 5–10 extra minutes of baking time). You can also bake it in two 8×8-inch pans instead of one 9×13 if you want one for now and one to freeze—just cool completely, wrap tightly, and freeze for up to a month. Reheat from thawed at 325°F until warmed through.
