Overnight Amish Breakfast Casserole (Printable Version)

Layered sausage, potatoes, eggs, and cheese baked together for a hearty morning dish.

# 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

# How to Make It:

01 - In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through, approximately 7 to 9 minutes. Remove 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 and spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, followed by sautéed vegetables, then 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 layers. Cover tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
07 - In the morning, preheat the oven to 350°F. 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 for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • You can assemble it the night before and forget about it until breakfast time arrives.
  • It feeds twelve hungry people from one dish, making it perfect for feeding a crew without fussing over individual plates.
  • The cheese melts into every layer, sausage stays tender, and eggs set just right—nothing gets dry or overcooked.
02 -
  • Never skip thawing and draining the hash browns completely—I learned this the hard way when a watery casserole came out of the oven and I had to pretend it was intentional.
  • The overnight refrigeration isn't just a convenience; it actually allows the flavors to meld and the potatoes to absorb moisture, making the texture infinitely better than baking it immediately.
03 -
  • Let the casserole rest on the counter for fifteen minutes before baking—this prevents the bottom from cooking too fast and the top from drying out.
  • If you're cooking for picky eaters, chop the vegetables finer than normal so they disappear into the custard and no one can pick them out.
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