Amish Breakfast Casserole Hash (Print)

Hearty morning casserole with hash browns, sausage, eggs, and cheese, perfect for feeding a crowd or prepping ahead.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Heat a large skillet over medium heat. Add sausage, breaking apart with a spoon, cooking until browned throughout, approximately 6-8 minutes. Transfer to paper towels and drain excess fat.
03 - Return skillet to medium heat. Add chopped onion and diced red bell pepper. Cook for 3-4 minutes until vegetables soften. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until fully incorporated.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir thoroughly until evenly distributed.
06 - Pour combined mixture into prepared baking dish. Spread evenly with a spatula.
07 - Bake for 40-45 minutes until the center is set and the top achieves golden brown coloring.
08 - Allow casserole to rest for 10 minutes. Slice into portions and garnish with fresh parsley if desired.

# Pro Tips:

01 -
  • It comes together the night before, so your morning stays calm and your oven does the heavy lifting.
  • One dish feeds eight people, which means you're actually ahead of the game instead of playing catch-up in the kitchen.
  • The crispy edges and creamy center hit that perfect comfort-food note that makes everyone ask for seconds.
02 -
  • Thaw your hash browns and squeeze them dry, otherwise they'll release moisture during baking and create a soggy bottom layer instead of that satisfying texture.
  • Don't skip the 10-minute rest—it's not a suggestion but a game-changer that keeps the casserole from falling apart when you slice it.
03 -
  • Brown your sausage the night before and store it separately from the rest of the ingredients to make morning assembly nearly effortless.
  • Use room-temperature eggs if you're not assembling ahead—they blend more smoothly into the milk and create a more even custard texture throughout the casserole.
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