Amish Breakfast Casserole Hashbrowns (Printable version)

Savory casserole with hash browns, sausage, eggs, and cheese, perfect for a hearty morning gathering.

# Ingredient List:

→ 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 fresh parsley, chopped

# How-To Steps:

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 it into small pieces with a spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat using a slotted spoon.
03 - Add chopped onion and diced red bell pepper to the skillet with cooked sausage. Sauté for 3-4 minutes until vegetables are softened. Remove from heat and set aside.
04 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
05 - Add thawed hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until evenly distributed.
06 - Pour the combined mixture into the prepared baking dish. Spread evenly using a spatula.
07 - Bake for 40-45 minutes until the center is set and the top is golden brown.
08 - Remove from oven and let rest for 10 minutes. Slice into portions and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to stand at the stove flipping things for an hour.
  • Make it the night before and just pop it in the oven while your coffee brews—game changer for hectic mornings.
  • The combination of cheddar and Swiss creates a depth of flavor that tastes way more sophisticated than the effort required.
02 -
  • Thaw and squeeze your hash browns dry—I learned this the hard way when my first attempt turned into a soggy, watery mess that never properly set.
  • Don't skip the resting period after baking, as it lets the eggs continue cooking gently and firms up enough to slice neatly instead of falling apart on the plate.
03 -
  • Use good quality sausage and resist the urge to add too many extra ingredients—sometimes simplicity and proper technique are what make this sing.
  • If you're cooking for a vegetarian guest, simply omit the sausage and add an extra cup of sautéed mushrooms or spinach to keep the casserole substantial and flavorful.
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