Amish Breakfast Casserole Hash Browns (Printable Version)

Hearty breakfast casserole featuring hash browns, sausage, eggs, and cheese, perfect for busy mornings or gatherings.

# What You'll Need:

→ Meats

01 - 1 pound breakfast sausage, casings removed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 small red bell pepper, diced
04 - 3 cups frozen shredded hash browns, thawed

→ Dairy

05 - 2 cups shredded cheddar cheese
06 - 1 cup shredded Swiss cheese
07 - 1.5 cups whole milk
08 - 8 large eggs

→ Spices & Seasonings

09 - 0.5 teaspoon salt
10 - 0.5 teaspoon black pepper
11 - 0.5 teaspoon garlic powder
12 - 0.25 teaspoon paprika
13 - 2 tablespoons chopped fresh parsley, optional

# Steps to Follow:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Heat a large skillet over medium heat. Add sausage, breaking into small pieces with a spoon. Cook for 6 to 8 minutes until fully browned and cooked through. Drain excess fat.
03 - Add chopped onion and red bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables soften. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir thoroughly until evenly distributed.
06 - Pour the combined mixture into the prepared baking dish. Spread evenly with a spatula.
07 - Bake for 40 to 45 minutes until the center is set and the top is golden brown.
08 - Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • It actually gets better sitting overnight in the fridge, so you can prep it and forget about the cooking part until morning.
  • Nobody can tell the difference between homemade and fancy catered breakfast when this golden, bubbly casserole hits the table.
  • You'll have leftovers that reheat beautifully, meaning breakfast is solved for days.
02 -
  • Thawing and squeezing the hash browns is non-negotiable—frozen or wet hash browns release liquid while baking and turn your casserole into a wet scrambled egg situation instead of a sliceable masterpiece.
  • The casserole should be mostly set with a slight jiggle in the very center when you pull it out; it continues cooking as it rests, so pulling it a minute early is safer than overcooked dry eggs.
03 -
  • If you're transporting this to someone's house, assemble and bake it at home, then wrap it tightly in foil and reheat it for 15 minutes at 325°F in their oven—it travels like a dream.
  • Brown your sausage the night before and store it in the fridge so morning assembly takes five minutes instead of fifteen.
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