Amish Breakfast Casserole Hash Browns (Printable)

Hearty dish with hash browns, sausage, eggs, and cheese, perfect for filling breakfasts or meal prep.

# 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 (optional)

# How To:

01 - Preheat oven to 350°F. 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. Cook for 6-8 minutes until browned and cooked through. Drain excess fat.
03 - Add chopped onion and diced 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 well combined.
05 - Add thawed hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until evenly distributed.
06 - Pour the 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 is golden brown.
08 - Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • You can prep it the night before and just slide it in the oven while you're still half-asleep.
  • It feeds eight people without requiring you to stand at the stove juggling eight different pans.
  • The sausage and cheese create this savory depth that makes frozen hash browns taste like something you labored over for hours.
02 -
  • Don't skip thawing the hash browns—I once used them frozen and they released so much moisture the casserole turned soupy in the middle.
  • Drain that sausage fat or your casserole will be slick and heavy instead of creamy and light, which is the whole point.
03 -
  • Buy pre-shredded cheese if it saves you time, but avoid the anti-caking agents by getting it from the deli counter if possible.
  • If your casserole isn't browning on top after 40 minutes but the center feels set, blast it under the broiler for 2–3 minutes to finish it gloriously.
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