Amish Breakfast Casserole Hash Browns (Printable)

A comforting Amish-style breakfast with hash browns, sausage, eggs, and cheese baked to golden perfection.

# 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 thoroughly.
02 - In a large skillet over medium heat, cook sausage while breaking into small pieces with a spoon until browned and cooked through, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and red bell pepper to skillet. Sauté for 3-4 minutes until softened. Remove from heat and set aside.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until thoroughly combined.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to egg mixture. Stir until evenly distributed throughout.
06 - Pour combined mixture into prepared baking dish and spread evenly across surface.
07 - Bake for 40-45 minutes until center is set and top is golden brown.
08 - Remove from oven and allow to rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • It feeds a crowd without requiring you to stand at the stove flipping eggs like a short-order cook.
  • The combination of crispy hash browns, savory sausage, and melted cheese tastes indulgent but comes together in under twenty minutes of actual hands-on work.
  • You can assemble it the night before and bake it fresh in the morning, which feels like cheating in the best way.
02 -
  • Make sure your hash browns are actually thawed, not just partially softened, or they'll release water and make the casserole watery and disappointing.
  • Don't skip draining the sausage fat unless you enjoy a greasy casserole—leave just enough for flavor, but drain the excess so the texture stays light and fluffy.
03 -
  • Use a mix of cheeses instead of just one—the combination of sharp cheddar and nutty Swiss creates more complexity than either could alone.
  • If your casserole isn't browning on top after 40 minutes, bump the heat up to 375°F for the last few minutes to get that golden finish without overcooking the center.
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