Amish Breakfast Casserole Hashbrowns (Printable)

Savory dish with hash browns, sausage, eggs, and cheese, perfect for a hearty morning meal.

# 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 & 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 and grease a 9x13-inch baking dish with butter or cooking spray.
02 - Heat a large skillet over medium heat. Add sausage, breaking it into small pieces with a spoon, and cook until browned and cooked through, approximately 6-8 minutes. Pour off excess fat.
03 - Add chopped onion and red bell pepper to the skillet. Sauté for 3-4 minutes until vegetables are softened. 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 until evenly distributed.
06 - Pour the combined mixture into the prepared baking dish and spread evenly with a spatula.
07 - Bake for 40-45 minutes until the center is set and the top achieves a golden brown color.
08 - Remove from oven and let rest for 10 minutes. Slice into portions and garnish with fresh parsley if desired.

# Recipe Expert Tips:

01 -
  • It actually tastes better the second day, making it your secret weapon for genuinely stress-free mornings.
  • You can assemble it the night before and simply slide it into the oven while you're still in your pajamas.
  • One dish feeds eight people without anyone feeling like you skipped corners—the cheese pull alone will earn you quiet admiration.
02 -
  • Not thawing your hash browns or not squeezing them dry will trap moisture that steams instead of bakes, leaving you with a soggy bottom—I discovered this after making three casseroles in a row, frustrated and confused.
  • The casserole will look underbaked when you first pull it out, but it continues cooking slightly as it rests, and that 10-minute rest is non-negotiable if you want it to hold together when you slice it.
03 -
  • Use a combination of cheddar and Swiss rather than just one cheese—the blend creates a more complex flavor profile than either alone, and that's the real secret people always ask about.
  • If your casserole top is browning too quickly but the center isn't set, cover it loosely with foil and reduce the oven temperature by 25 degrees for the remaining time.
Return