Overnight Amish Breakfast Casserole (Printable)

A hearty casserole combining sausage, potatoes, eggs, and cheese, ideal for prepping ahead and sharing.

# What You 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 and 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, approximately 7 to 9 minutes. Remove sausage 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 9x13 inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then the sautéed vegetables.
05 - Sprinkle cheddar and mozzarella cheeses evenly over the layered ingredients.
06 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
07 - Pour the egg mixture evenly over the casserole, ensuring all layers are moistened.
08 - Cover tightly with foil or plastic wrap and refrigerate overnight for a minimum of 8 hours, allowing flavors to meld and eggs to absorb moisture.
09 - In the morning, preheat the oven to 350 degrees Fahrenheit.
10 - Remove casserole from refrigerator and let stand at room temperature for 15 minutes.
11 - Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden brown.
12 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • Everything comes together the night before, so you're not flipping sausage at dawn while half your guests are still arriving.
  • It feeds twelve people without making you feel like you've been camping in your kitchen since 5 AM.
  • The texture layers—crispy edges, tender potatoes, creamy egg custard—feel fancier than the minimal effort required.
02 -
  • Thawed hash browns are non-negotiable; frozen potatoes release water as the casserole sits overnight, turning it watery instead of custardy.
  • Don't peek or uncover during baking if you can help it—every time you open the oven, you release heat and add precious minutes to the baking time.
03 -
  • Use a mix of sharp cheddar and mild cheddar if available—the sharpness comes through without overpowering, and the mild ensures creaminess.
  • If your kitchen is particularly warm overnight, set the casserole on a shelf in the coldest part of your fridge, usually toward the back of a lower shelf.
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