Layered Amish Breakfast Bake


Layered Amish Breakfast Bake

Layered Amish Breakfast Bake
45 Min

This Pennsylvania Dutch-inspired Layered Amish Breakfast Bake is the perfect wholesome rise 'n' shine all-in-one-pan breakfast for a lazy weekend morning.

What You'll Need

  • 12 slices white bread
  • 1 pound thinly sliced deli ham, divided
  • 2 cups shredded Cheddar cheese, divided
  • 6 eggs
  • 3 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (1/2 stick) butter, melted
  • 2 cups cornflakes

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Line baking dish with 6 slices bread. Layer half the ham over bread and sprinkle with 1 cup cheese; repeat layers one more time.
  3. In a large bowl, combine eggs, milk, dry mustard, onion powder, salt, and pepper; mix well. Slowly pour over entire casserole. Mix butter with cornflakes and sprinkle on top.
  4. Bake 45 to 50 minutes, or until golden and set.


For more information on beautiful Pennsylvania Dutch country, click here.

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 405
  • Calories from Fat 164
  • Total Fat 18g 28 %
  • Saturated Fat 9.8g 49 %
  • Trans Fat 0.3g 0 %
  • Protein 23g 46 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 174mg 58 %
  • Sodium 1,127mg 47 %
  • Total Carbohydrates 36g 12 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 8.9g 0 %

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I realize that many people are in need of nutritional info, but I am a diabetic and I look at the ingredients in a recipe and figure out if it will be okay for me to make and eat. This is a great newsletter and I appreciate it so much. A lot of work goes into putting out such a wonderful site, and I, like many of you, get a little upset at people criticizing the recipes without reading them fully before trying them or making them with a zillion changes and then remarking that the recipe didn't turn out well. Also, this is not the place for petty remarks about spelling, etc. Keep up the great work, Kitchen Team. You are appreciated.

Thank you for your nice comments. We're glad to have you as a fan and love hearing that you enjoy our recipes! :)

Sounds just like my "Wife Saver casserole" only I make it the night before & refrugerate until morning. I also add a dash of Worchestershire sauce to the egg mixture.

I think I'll use bacon instead of ham and see how that works out.

Has anyone tried tried this with gluten free bread? Will the rice/potatoe flour make it too heavy?

Can't wait to try this. Also it looks perfect for mini pies and hand pies (pasties.)

I would love to see this recipe for one or two!

Just adjust the amounts proportionally for fewer slices of bread. Seasonings would just need a pinch and baking time would likely be less, so watch it carefully. People double or halve recipes all the time with great success. But if at first you don't succeed, I bet you'll be able to adjust and succeed the next time. Good luck!

There is a website you can use that will adjust the ingredients up or down as needed. Now, having said that, I have gone brain dead and can't remember where it is. Google, Bing, or Ask should have it. It really is quite helpful when one is in doubt. Enjoy!!

Being a native Texican, I like 2 Texicanize this dish. 1st instead of bread, use tortillosor even hash browns, place 2 in bottom and start yr layers of cheese(use pepper jack), onions, japs, ham, brown sausage or any meat that u like. Also U can use refried beans, a small can of Rotel(mild, HOT, yr fav).

I am from Texas too. Please learn to spell Texan. I can not spell well either, but you can use a word processor's spell check. I am sorry if I sound mean, but I just can not stand the way you spell Texan. Love, Ruby

@rubybrown, he did not misspell Texan, he used the old term Texican. It's a valid term. See the old movie Giant, Elizabeth Taylor refers to herself as a real Texican. I'm also from Texas.

Hi folks! I too wanted to know the nutritional info. There are some sites out there that lets you punch in a recipe, then tell it how many servings to divide it by. I don't know if I'm allowed to post the website address, so I just punched in the recipe, told it 10 servings, and this is what I got: Calories 339.3, Fat 17 g, Cholesterol, 168, Sodium 1100, Carbs, 24.8, Fiber < 1 gram, Protein 21.2. This was using Oscar Mayer Ham, large eggs, 1% milk, salted butter, and Kellog's Cornflakes. I tried to tweek it a little to make it healthier, & found out there wasn't much of a difference...Egg Beaters instead of eggs, unsalted butter, no extra salt, skim milk, 2% shredded cheddar, turkey ham instead of pork ham, still 304 Calories, Fat 13 grams, Cholesterol 63, Sodium 1041, Carbs 25, Protein 22.3. Hope this helps!

I agree with others. NI would REALLY be helpful...and appreciated!

Haven't made this yet. I do a "brunch" for our Sunday Fellowship, once a month. I am always looking for Egg Casserole Dishes. This looks like it will be good. I appreciate the comments. I will make the day before and bake on Sunday morning before church. I think I will use Corn Flake crumbs. To solve the blandness, I think I will add a touch of Cayenne Pepper and a wonderfui spice called Arizona Dreaming from Penzey's -- a truely great herb and spice store

Well, bread pudding textured bread ( not a bad thing), ham , cheese, you'd think this would be a good thing. Not really. If you like blander food than this is for you. If I ever make this again I will make a mild mustard sauce to go with it - or SOMETHING.

I have made this the night before {minus the cornflakes} put it in a glass baking dish covered and refrigerate. I did have to add a little milk as it baked the next morning. I did not use the corn flakes I replaced them with a thin layer of unflavored was great and there were no leftovers. I also have frozen this and it works well however you need to reheat on 325 at 350 it burns before it is reheated. Also you can microwave this in a glass dish for smaller servings be sure to cover it loosely and not longer than 2 min[depending on your microwave].

tap26us: Unfortunately, due to the volume of comments and questions we receive, we are unable to personally respond to all of them. However, we do monitor your comments and we've recently started a new video segment where we answer your most helpful questions. We've added the questions on this recipe to our next session, so stay tuned for that! And until then, you can check out our first edition here...

it's a shame that you don't answer the questions asked by your consumers, the answers would be very helpful.

Can you freeze this?? I would like to make this ahead. First cook it then freeze it?

this is the best place for recipes

All your recipes are good and very simple. I just wish you would add nutrition information. So many people need this with all the medical diets people are on due to health issues.

can this be made the night before and put in refrigerator and baked in the morning?



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