Overnight Amish Breakfast Casserole (Print view)

Layered casserole featuring sausage, eggs, potatoes, and cheese, ideal for easy make-ahead breakfasts.

# What You'll Need:

→ Meats

01 - 1.5 pounds breakfast sausage, casings removed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cups frozen shredded hash brown potatoes, thawed

→ Dairy

06 - 2 cups shredded cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 2 cups whole milk

→ Eggs

09 - 12 large eggs

→ Spices & Seasonings

10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon garlic powder
13 - 0.5 teaspoon smoked paprika

→ Garnish

14 - 0.25 cup chopped fresh parsley or chives

# Cooking Steps:

01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 7 to 9 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, about 4 to 5 minutes. Remove from heat.
03 - Grease a 9x13 inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then the sautéed vegetables. Sprinkle cheddar and mozzarella cheeses evenly over the top.
05 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
06 - Pour the egg mixture evenly over the casserole. Cover tightly with foil or plastic wrap and refrigerate overnight, at least 8 hours.
07 - In the morning, preheat the oven to 350 degrees Fahrenheit. Remove casserole from refrigerator and let stand at room temperature for 15 minutes.
08 - Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
09 - Cool 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Ideas:

01 -
  • Everything comes together the night before, so your morning is actually relaxed instead of chaotic.
  • It feeds a crowd without making you feel like you spent hours in the kitchen.
  • The cheese melts into every layer, and somehow the eggs stay creamy instead of rubbery.
  • People always ask for seconds, even the ones who claim they're "not a breakfast person."
02 -
  • Thawed hash browns are non-negotiable—frozen ones release water and turn your casserole into soup by the time it's done baking.
  • That fifteen-minute rest at room temperature before baking actually matters; it helps everything cook evenly instead of the edges setting before the center is done.
03 -
  • Let the casserole cool for ten minutes before cutting and serving; it holds together better and the custard sets completely.
  • Serve it with salsa or hot sauce on the side and let people doctor their own—some prefer it savory and spicy, others like it plain.
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