Amish Breakfast Casserole Hash Browns (Printable Version)

Hearty casserole featuring hash browns, sausage, eggs, and cheese, perfect for feeding a crowd or prepping ahead.

# What You 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large skillet over medium heat, cook sausage, breaking it apart with a spoon, until browned and cooked through, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Remove from heat and set aside.
04 - In a large 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 mixture into 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 - Allow casserole to rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It feeds a crowd without keeping you tied to the stove, so you can actually sit down and enjoy breakfast with people.
  • The make-ahead magic means you can slip it in the oven while still in your pajamas on a busy morning.
  • Every bite has texture—crispy edges, fluffy center, melted cheese pockets—it never feels one-dimensional.
02 -
  • Thaw those hash browns and squeeze out the moisture—frozen water is the enemy of a crispy-bottomed casserole, and I learned this the sticky way.
  • Don't skip browning the sausage properly; that fond at the bottom of the pan is pure flavor, and it's what keeps this from tasting bland.
03 -
  • Grease your baking dish with butter, not just a light spray—the edges need that richness to brown gorgeously and prevent sticking.
  • Use a kitchen thermometer to check the center if you're uncertain; it should hit about 160°F when fully set, taking the guesswork out of doneness.
Go Back