Overnight Amish Breakfast Casserole (Printable)

Hearty casserole layered with sausage, potatoes, eggs, and cheese, prepared ahead for effortless morning serving.

# Ingredient List:

→ 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 and 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 up with a spoon, until browned and cooked through, approximately 7 to 9 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, approximately 4 to 5 minutes. Remove from heat.
03 - Grease a 9 by 13 inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then the sautéed vegetables. Sprinkle cheddar and mozzarella cheeses evenly over the top.
05 - In a large bowl, whisk together 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 casserole from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
08 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • The whole thing comes together the night before, so you're basically just baking and slicing come morning.
  • It feeds a crowd without making you feel like you're cooking for an army.
  • There's something deeply satisfying about cutting into those golden squares and watching the cheese pull apart.
02 -
  • Never skip thawing the hash browns completely or your casserole will release so much water that it becomes soggy and separates.
  • The overnight chill isn't just for convenience—it's when the bread and potatoes actually absorb the egg custard, creating that creamy, set texture instead of a runny mess.
03 -
  • Use a good quality shredded cheese or shred it yourself from a block—pre-shredded cheese with anti-caking agents doesn't melt as smoothly into that creamy custard.
  • The smoked paprika is optional but it's the secret that makes people ask what spice you used—it adds this subtle smokiness that feels way more sophisticated than it should.
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