Amish Breakfast Casserole Hash Browns (Print Version)

A hearty breakfast casserole featuring hash browns, sausage, eggs, and cheddar cheese, perfect for busy mornings.

# 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 and 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 fresh parsley, chopped

# How to Make It:

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 into small pieces with a spoon, until browned and fully cooked, approximately 6 to 8 minutes. Drain excess fat using a slotted spoon.
03 - Add diced onion and red bell pepper to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are tender. Remove from heat and set aside.
04 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until fully combined.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir gently until all components are evenly distributed.
06 - Pour the combined mixture into the prepared baking dish. Spread evenly across the bottom and smooth the surface.
07 - Bake in preheated oven for 40 to 45 minutes, or until the center is set and the top achieves a golden brown color.
08 - Remove from oven and allow to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • You can prep it completely the night before, which means sleeping in while breakfast practically cooks itself.
  • It stretches one pound of sausage into something that genuinely feeds eight people, which your grocery budget will thank you for.
  • The combination of three starches—hash browns, eggs, and cheese—creates this golden, crispy-edged texture that's almost impossible to mess up.
02 -
  • Don't skip draining the sausage fat—too much fat will pool at the bottom and make the casserole greasy instead of creamy.
  • The thawed hash browns are non-negotiable; frozen hash browns in the custard will release water as they cook and make everything watery rather than silky.
  • If you're making this ahead, the cold casserole needs an extra 10 minutes of baking time—cold eggs and dairy cook slower, and you want that center genuinely set.
03 -
  • If you're cooking it from cold, set a timer for 50 to 55 minutes instead of 40 to 45—cold custard needs extra time to cook through without the edges drying out.
  • A casserole is done when the very center still has the tiniest jiggle but the edges are completely set; you want it creamy, not rubbery.
Go Back