Amish Breakfast Casserole Hashbrowns (Printer-friendly)

Hearty casserole with hash browns, sausage, eggs, and cheese—great for busy mornings or feeding a crowd.

# 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 chopped fresh parsley, optional for garnish

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Heat large skillet over medium heat. Add sausage, breaking it into small pieces with a spoon. Cook 6-8 minutes until browned and cooked through. Drain excess fat and transfer to a plate.
03 - In the same skillet, add chopped onion and red bell pepper. Sauté for 3-4 minutes until vegetables are softened. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until all ingredients are evenly distributed.
06 - Pour mixture into prepared baking dish and spread evenly across the bottom.
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 Suggestions:

01 -
  • It's a complete breakfast in one dish, so you're not juggling six pans while half-asleep.
  • Makes enough to feed a crowd, and leftovers taste just as good reheated the next day.
  • Comes together in about 20 minutes of actual work, then the oven does the heavy lifting.
  • The combination of crispy hash browns, creamy cheese, and savory sausage hits every comfort food craving at once.
02 -
  • Don't skip the resting time—cutting into it while it's still piping hot will make it fall apart, and waiting 10 minutes is genuinely the difference between neat slices and a beautiful casserole falling into a scrambled mess.
  • If your frozen hash browns aren't fully thawed, they'll release water during baking and create a soggy bottom—defrost them in a colander and even pat them with a paper towel if they seem overly wet.
  • The casserole will continue cooking slightly after you pull it from the oven, so it's better to pull it out when the very center still looks barely set than to overbake it and end up with rubbery eggs.
03 -
  • Brown your sausage in a skillet first before adding it to the casserole—this removes excess grease and concentrates the flavor instead of making your casserole oily.
  • If the top starts browning too quickly before the center is set, loosely tent it with foil for the last 10 to 15 minutes of baking, which prevents burning while the eggs finish cooking.
  • Use a meat thermometer in the center if you're unsure—the eggs should reach 160°F for food safety, and you'll nail the timing every single time.
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