Overnight Amish Breakfast Casserole (Print Version)

Comforting Amish casserole with sausage, potatoes, eggs, and cheese, perfect for preparing ahead.

# 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 up with a spoon, until browned and cooked through, about 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 9 by 13 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 - Preheat the oven to 350 degrees Fahrenheit. Remove casserole from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
08 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Additional Tips::

01 -
  • You prep it the night before and wake up to a house that already smells like breakfast heaven.
  • One dish feeds a crowd without requiring you to stand over the stove like you're running a diner.
  • The cheese pulls and stretches when you cut into it, and somehow it tastes better than anything you could scramble on demand.
02 -
  • Thawed hash browns are non-negotiable—I once skipped this step thinking frozen would be fine, and the casserole released so much water it was more like breakfast soup.
  • Don't skip the fifteen-minute rest time in the morning; it gives the eggs time to set properly so you don't have a runny center.
03 -
  • Grate your own cheese if you can; pre-shredded cheese has anti-caking agents that make the sauce grainy instead of silky.
  • Cook the sausage the day before and store it in the fridge so your actual assembly time is just layering and whisking—lazy Sunday energy complete.
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