Overnight Amish Breakfast Casserole (Print)

A comforting layered dish with sausage, eggs, cheese, and potatoes ideal for overnight prep and large groups.

# Components:

→ 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 7-9 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 4-5 minutes. Remove from heat.
03 - Grease a 9x13-inch baking dish. Spread the thawed hash browns evenly across the bottom as the foundation layer.
04 - Layer the cooked sausage over the hash browns, followed by the sautéed vegetables.
05 - Sprinkle the shredded cheddar and mozzarella cheeses evenly across the vegetable layer.
06 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
07 - Pour the egg custard evenly over the casserole, ensuring even distribution throughout all layers.
08 - Cover the baking dish tightly with foil or plastic wrap and refrigerate for at least 8 hours or overnight.
09 - Preheat the oven to 350°F. Remove the casserole from the refrigerator and allow it to rest at room temperature for 15 minutes.
10 - Bake uncovered for 50-60 minutes, or until the eggs are set in the center and the top is lightly golden brown.
11 - Allow the casserole to cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • You do almost all the work the night before, which means you're actually relaxed when guests arrive instead of sweating in the kitchen.
  • It feeds a whole crowd from one dish, and somehow everyone feels like it was made just for them.
  • The sausage gets crispy at the edges, the cheese melts into every layer, and the eggs stay impossibly tender—it's the kind of breakfast that sticks with people.
02 -
  • Thaw those hash browns completely and squeeze out the water, or you'll end up with a watery casserole that never sets properly—I learned this the hard way at a church potluck.
  • Room temperature eggs whisk into a smoother custard, and the casserole bakes more evenly than if you use them cold straight from the fridge.
  • The 15-minute rest at room temperature before baking is worth every minute; it prevents a rubbery outer ring and a liquid center.
03 -
  • If you're cooking this for a potluck and need to transport it, cover it with foil after baking and wrap the whole dish in towels to keep it warm for up to an hour.
  • Double the recipe and freeze one unbaked casserole for up to three months—thaw it overnight and bake as usual.
  • Add the fresh parsley or chives right before serving instead of mixing them in; they'll stay bright and won't wilt into the warm casserole.
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