Overnight Amish Breakfast Casserole (Print Version)

A savory casserole combining sausage, eggs, potatoes, and cheese for a filling breakfast or brunch.

# 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 & 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

# Directions:

01 - In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through, approximately 7 to 9 minutes. Transfer to a plate using a slotted spoon.
02 - In the same skillet, sauté the chopped onion and diced bell peppers until softened, about 4 to 5 minutes. Remove from heat.
03 - Grease a 9 by 13 inch baking dish and spread the thawed hash browns evenly across the bottom.
04 - Top the hash browns with the cooked sausage, then add the sautéed vegetables. Sprinkle the cheddar and mozzarella cheeses evenly over the top.
05 - In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
06 - Pour the egg mixture evenly over the casserole. Cover tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
07 - In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the casserole from the refrigerator and allow it to stand at room temperature for 15 minutes.
08 - Bake uncovered for 50 to 60 minutes, or until the eggs are set in the center and the top is lightly golden brown.
09 - Allow the casserole to cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • You build it the night before and let the fridge do the heavy lifting while you sleep.
  • One pan feeds twelve hungry people without requiring you to stand at the stove flipping things at dawn.
  • It tastes like someone spent hours cooking when you really just layered ingredients and walked away.
02 -
  • Thaw those hash browns completely or you'll end up with a watery mess instead of a solid casserole—learned this the hard way when I grabbed a frozen bag without thinking.
  • The overnight rest is not optional; it's what transforms this from just eggs and vegetables into something cohesive and delicious.
03 -
  • Don't skip the 15-minute room temperature rest in the morning—it ensures the casserole bakes evenly from edge to center.
  • If you're doubling this recipe, use two 9x13-inch dishes instead of stacking; they'll bake more evenly and everyone gets the golden edges.
Go Back