This Amish casserole was so good, it disappeared before I could grab seconds!

This Herb-Infused Amish Breakfast Casserole with Spinach is a delightful nod to the hearty and comforting breakfasts of the Midwest. Growing up in a small rural town, casseroles were a staple at our family gatherings, each dish telling a story of its own. This particular recipe combines the rustic flavors of traditional Amish cooking with a fresh twist from the garden. It's perfect for those mornings when you want to bring a touch of nostalgia and warmth to your breakfast table. The combination of savory ground beef, earthy spinach, and creamy cottage cheese creates a dish that's both satisfying and nourishing. It's a recipe that not only fills the belly but also warms the heart, making it a cherished addition to any family breakfast.

This casserole pairs beautifully with a side of fresh fruit salad, adding a touch of sweetness to balance the savory flavors. A slice of homemade bread or a warm biscuit can also complement the dish, perfect for soaking up any delicious juices. For a bit of crunch, consider serving it alongside a simple green salad with a light vinaigrette. And of course, a steaming cup of coffee or a glass of freshly squeezed orange juice would make this breakfast complete.

Servings: 6

1 pound ground beef
1 medium onion, chopped
2 cups fresh spinach, chopped
3 cups shredded hashbrowns
1 cup cottage cheese
2 cups shredded cheddar cheese, divided
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender.

Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.

In a large bowl, combine the cooked beef mixture, shredded hashbrowns, cottage cheese, and 1 1/2 cups of the shredded cheddar cheese.

In another bowl, whisk together the eggs, milk, salt, and pepper.

Pour the egg mixture over the beef mixture and stir until well combined.

Transfer the mixture to the prepared baking dish and spread evenly.

Sprinkle the remaining 1/2 cup of cheddar cheese on top.

Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.

Let the casserole cool slightly before serving.

For a vegetarian version, you can substitute the ground beef with sautéed mushrooms or a plant-based meat alternative. If you prefer a bit of spice, add some chopped jalapeños or a pinch of cayenne pepper to the egg mixture. You can also experiment with different cheeses, such as Swiss or Monterey Jack, for a unique flavor profile. For a gluten-free option, ensure that your hashbrowns are certified gluten-free.