Oven-Baked 4-Ingredient Amish Breakfast Potato Casserole

Looking for a hearty breakfast that’s easy to prepare and feeds the whole family? This Amish-style breakfast potato casserole is made with just four simple ingredients and baked to golden perfection. Fresh shredded potatoes, fluffy eggs, and melted cheddar cheese come together to create a comforting breakfast that’s ideal for busy mornings, weekend brunches, or even breakfast for dinner.

Everything bakes together in one dish, making cleanup simple while delivering a satisfying meal with a crispy top and a soft, flavorful center.

Servings

6 servings

Ingredients

4 cups shredded russet potatoes (about 3 medium potatoes)
6 large eggs
1 cup shredded mild cheddar cheese
1 teaspoon kosher salt
½ teaspoon black pepper (optional)
Cooking spray or 1 tablespoon neutral oil for greasing the baking dish

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish.
Wash, peel, and shred the potatoes using a box grater or food processor. If the potatoes contain excess moisture, gently squeeze them with a clean kitchen towel.
Spread the shredded potatoes evenly across the bottom of the prepared baking dish.
In a large bowl, whisk together the eggs, salt, and black pepper until smooth and slightly frothy.
Pour the egg mixture evenly over the shredded potatoes, allowing it to soak throughout the casserole.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 35–45 minutes, or until the eggs are fully set, the cheese is melted, and the edges are lightly golden.
Allow the casserole to rest for 5–10 minutes before slicing into six portions.
Serve warm directly from the baking dish.

Serving Suggestions

Fresh fruit salad
Mixed green salad
Crispy bacon
Breakfast sausage links
Toast or English muffins
Hot sauce or ketchup
Fresh orange juice or coffee

Recipe Tips

Squeeze excess moisture from the potatoes for a firmer casserole.
Sharp cheddar, Colby Jack, or smoked cheese make delicious alternatives.
For crispier edges, bake on the lower-middle oven rack.
If the cheese browns too quickly, loosely cover the dish with foil.
Prepare the shredded potatoes the night before and refrigerate them in cold water. Drain and pat dry before using.
For meal prep, divide the mixture between two smaller baking dishes and refrigerate one for later.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through and the edges become crisp again.

Food Safety

Keep eggs refrigerated until ready to use.
Use clean utensils and wash hands thoroughly while preparing raw eggs.
Cook until the center reaches an internal temperature of 160°F (71°C).
Refrigerate leftovers within 2 hours and reheat thoroughly before serving.