Overnight Amish Breakfast Casserole (Printable Version)

A hearty casserole combining sausage, hash browns, eggs, and cheese, ideal for easy make-ahead breakfasts.

# What You Need:

→ Meats

01 - 1½ 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 and Seasonings

10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon garlic powder
13 - ½ teaspoon smoked paprika

→ Garnish

14 - ¼ 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, 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, approximately 4 to 5 minutes. Remove from heat.
03 - Grease a 9x13-inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then 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 for at least 8 hours.
07 - Preheat the oven to 350°F. Remove casserole from refrigerator and allow to 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 - Allow casserole to cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • You do all the work the night before, so morning chaos becomes peaceful breakfast time.
  • Feeds a crowd without making you feel like a short-order cook.
  • The combination of crispy potatoes, savory sausage, and melted cheese is honestly craveable at any hour.
  • Reheats beautifully, so leftovers taste just as good as day one.
02 -
  • Thaw your hash browns completely and squeeze them dry—frozen or wet potatoes will release water and turn your beautiful casserole mushy.
  • The overnight rest is essential, not a convenience hack; it lets the potatoes hydrate and the flavors marry, which is why this tastes better than the same ingredients baked immediately.
  • Don't skip letting it sit at room temperature in the morning; cold casserole straight from the fridge bakes unevenly and may look overdone on top before the center sets.
03 -
  • Use good sausage you'd actually eat on its own; it's the flavor anchor for everything else.
  • Squeeze every drop of moisture from those thawed hash browns—this single step is what separates a creamy casserole from a watery disappointment.
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