This overnight breakfast casserole is a classic from the Amish community near where I grew up. It appeared multiple times in my mom’s Amish cookbook, so I adapted the best elements into this hearty, cheesy Amish country breakfast casserole. Made with bread, ham, bacon and plenty of cheese, it’s finished with a buttery cornflake topping. It’s ideal to assemble the night before, making mornings easier when you need to serve guests or grab a filling meal on the go. For other Amish breakfast ideas, try the recipes listed in the original collection.
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Amish Country Breakfast Casserole (with cornflake topping)
marilynpeight
Pin Recipe
Equipment
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9 by 13 inch baking dish
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Mixing bowl
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Whisk
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Cutting board
Ingredients
- 12-14 slices store-bought or homemade whole wheat bread (thinly sliced)
- 1 1/2 cups precooked ham, cubed
- 1 cup crumbled, cooked bacon (~1/2 pound)
- 3 1/2 cups shredded cheddar or Colby cheese
- salt and pepper to taste optional
- 6 large eggs beaten
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
Cornflake topping:
- 3 cups corn flakes cereal
- 1/3 cup melted butter
Instructions
Preheat oven to 375°F (after refrigeration).
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Grease a 9 by 13 inch baking dish. Arrange 6–7 slices of bread in a single thin layer on the bottom. Sprinkle half of the cubed ham and half of the crumbled bacon over the bread, then top with half of the shredded cheese. Repeat the layers with the remaining bread, ham, bacon and cheese. Season lightly with salt and pepper if desired.
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Whisk together the beaten eggs, milk, Dijon mustard and onion powder until smooth. Pour the mixture evenly over the layered casserole, making sure exposed bread is moistened. Cover and refrigerate for 30 minutes up to overnight.
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When ready to bake, mix the corn flakes with the melted butter and spread evenly over the chilled casserole. Cover with foil and bake 45–50 minutes at 375°F, until the center is set. Remove the foil for the last 10–15 minutes if you prefer a crispier cornflake topping. Let cool slightly, then serve.
Notes
I used 1/2 pound cubed ham steak in this version; pre-cooked deli ham or leftover ham both work well.
Step-by-step photos are included below to help with layering and assembly.
Equipment needed for this Amish Country Breakfast Casserole:
- 9 by 13 inch baking dish — a glass dish is helpful for checking doneness.
- Mixing bowl — stainless steel works well for whisking the egg mixture.
- Whisk — makes the egg and milk mixture smooth before pouring.
- Cutting board — useful for slicing bread and cubing ham.
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Ingredients needed for this Amish country breakfast casserole: Bacon, whole milk, sliced bread, butter, Dijon mustard, onion powder, cubed ham, cornflakes, eggs and shredded cheese.
Note*
I prefer homemade whole wheat bread for this casserole. Those slices are often larger than store-bought sandwich bread, so you may need slightly more or fewer slices to cover the pan. Use enough bread to create an even bottom layer and a middle layer.
Step 1: Layer half of the sliced bread across the bottom of a greased 9 by 13 inch pan. Scatter half the bacon and ham over the bread and top with half the shredded cheese. Repeat the layers, finishing with cheese.
Step 2: Whisk the beaten eggs with whole milk, mustard and onion powder until smooth.
Step 2 continued: Pour the egg mixture evenly over the layered casserole so exposed bread is soaked. Cover and refrigerate 30 minutes to overnight.
Step 3: Mix cornflakes with melted butter and spread evenly over the chilled casserole. Cover with foil and bake for about 45 minutes, or until the center is set. Remove foil for the last 10–15 minutes for a crisper topping. Cool slightly and serve.
Substitutions:
Use any good melting shredded cheese you prefer. You can also substitute 1 pound of precooked ground sausage for the ham and bacon. If you dislike Dijon mustard or onion powder, omit them — the casserole will still be flavorful.
If you make this casserole, pin it for later and tag the recipe creator on Instagram to share your version!
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