Amish Breakfast Casserole Hash Browns (Print Version)

A hearty dish combining crispy hash browns, savory sausage, eggs, and cheese for a satisfying start.

# Ingredient List:

→ 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 chopped fresh parsley, optional

# Cooking Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large skillet over medium heat, cook sausage while breaking apart with a spoon until browned and fully cooked, approximately 6 to 8 minutes. Drain excess fat.
03 - Add chopped onion and red bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables soften. Remove from heat and set aside.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well blended.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until evenly combined.
06 - Pour mixture into prepared baking dish and spread in an even layer.
07 - Bake for 40 to 45 minutes until center is set and top achieves golden brown color.
08 - Allow casserole to rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes of actual work, then the oven does the heavy lifting while you pour coffee.
  • Leftovers actually taste better the next morning, making it the rare breakfast that improves with time.
  • You can assemble it the night before and bake while still in pajamas, which honestly changes everything.
02 -
  • Thaw those hash browns and squeeze them dry, or you'll end up with a soggy casserole instead of a hearty one—I learned this lesson the hard way the second time I made it.
  • Don't skip the resting time after baking; those ten minutes are when the casserole transitions from hot liquid to sliceable perfection.
03 -
  • Use fresh or thawed hash browns, never frozen straight from the bag—they release too much moisture and create a watery casserole instead of a creamy one.
  • Reserve a handful of cheese to sprinkle over the top right before baking if you want that extra golden, crispy layer that catches everyone's eye.
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