Amish Breakfast Casserole (Printable Version)

A comforting Amish breakfast with hash browns, sausage, eggs, and melted cheese, ideal for busy mornings or brunch gatherings.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Heat a large skillet over medium heat. Add sausage and cook, breaking apart with a spoon, until browned and cooked through, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Remove from heat and set aside.
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 until evenly distributed.
06 - Pour the combined mixture into the prepared baking dish and spread evenly across the surface.
07 - Bake for 40-45 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.

# Expert Tips:

01 -
  • It feeds a crowd without keeping you trapped in the kitchen while everyone's waiting to eat.
  • You can assemble it the night before and just pop it in the oven in the morning, which saved my sanity during a chaotic week of houseguests.
  • Those crispy hash brown edges against the creamy egg filling create a texture contrast that keeps you coming back for seconds.
02 -
  • Don't skip thawing the hash browns—frozen ones will release water as they bake and make your casserole watery, which I discovered the hard way during a dinner party.
  • The casserole keeps cooking slightly after it comes out of the oven, so pull it when there's still a tiny bit of jiggle in the center or you risk overbaking and drying it out.
03 -
  • Use a mixture of cheeses because the combination of sharp cheddar and nutty Swiss creates complexity that feels expensive but costs just a few extra dollars.
  • Cook the sausage and vegetables in the skillet first, then drain the pan—this concentrates all the savory flavor right where your egg custard will soak it up.
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