Overnight Amish Breakfast Casserole (Print View)

Hearty layered casserole with sausage, eggs, cheese, and potatoes, perfect for feeding many when prepared overnight.

# 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, optional

→ Garnish

14 - 0.25 cup chopped fresh parsley or chives, optional

# Preparation Steps:

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 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 9x13-inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then the sautéed vegetables.
05 - Sprinkle cheddar and mozzarella cheeses evenly over the top.
06 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
07 - Pour the egg mixture evenly over the casserole, ensuring it reaches all areas.
08 - Cover tightly with foil or plastic wrap and refrigerate overnight, at least 8 hours.
09 - In the morning, preheat the oven to 350°F. Remove casserole from refrigerator and let stand at room temperature for 15 minutes.
10 - Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
11 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • Everything happens the night before, so your morning stays calm and unhurried.
  • It feeds twelve people without making you feel like a short-order cook.
  • The flavors deepen as it sits overnight, tasting even better than it did when you assembled it.
02 -
  • Thaw those hash browns completely and squeeze out the moisture, or you'll end up with a soggy, watery casserole instead of a set one.
  • Don't skip the overnight chill—the eggs need those hours to soak into every layer and create that custardy texture that makes this dish sing.
03 -
  • Brown your sausage the full seven to nine minutes—this is where the flavor develops, not a step to rush through.
  • Use a whisk on the eggs and milk, not just a fork—the extra air makes the custard lighter and more delicate.
Return