Overnight Amish Breakfast Casserole (Printable version)

Layered casserole with sausage, potatoes, eggs, and cheese ideal for a hearty breakfast or brunch.

# What You'll 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

# How To Make:

01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 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, about 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.
06 - Pour the egg mixture evenly over the casserole. Cover tightly with foil or plastic wrap and refrigerate overnight, 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.
08 - Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
09 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • It asks almost nothing of you in the morning because the hard work happens the night before, freeing you to actually pour coffee and breathe.
  • Everyone at the table gets exactly the same perfectly cooked, cheesy, sausage-studded bite—no one feels like they got shortchanged.
  • The flavors meld and deepen overnight, tasting somehow richer and more intentional than if you'd assembled it fresh.
02 -
  • Thaw your hash browns completely or they'll release water into the casserole as it bakes, making the bottom soggy no matter how careful you are with everything else.
  • The egg mixture needs to be poured slowly and evenly, and letting the assembled casserole sit overnight isn't just convenient—it's essential because the potatoes and bread need time to absorb the custard.
03 -
  • Use block cheese shredded fresh rather than pre-shredded, because pre-shredded cheese has anti-caking agents that prevent it from melting into a smooth, creamy layer.
  • If you're feeding vegetarians alongside meat-eaters, make a second smaller casserole with extra mushrooms and spinach instead of sausage—nobody feels left out.
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