Amish Breakfast Casserole Hash Browns (Print View)

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

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Heat a large skillet over medium heat. Add sausage and cook, breaking it into small pieces with a spoon, until browned and cooked through, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté 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 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 mixture into prepared baking dish and spread in an even layer.
07 - Bake for 40-45 minutes until the center is set and the top is golden brown.
08 - Remove from oven and allow to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Make it once, eat it three times: Assemble it the night before, bake it in the morning, and you've got leftovers that taste just as good reheated on Thursday.
  • It feeds a crowd without breaking a sweat: Eight servings means you're actually relaxed instead of frantically cooking while guests arrive.
  • The flavor balance is quietly perfect: Swiss and cheddar together create this savory depth that neither cheese alone could achieve.
02 -
  • Thaw your hash browns: Frozen hash browns release moisture as they thaw, and if you add them straight from the freezer, your casserole becomes watery instead of custard-like.
  • Don't skip the resting period: I learned this the hard way when I cut into a casserole too early and had runny egg in the center even though the edges looked perfectly set.
03 -
  • Use a mix of cheeses: The combination of sharp cheddar and nutty Swiss creates complexity that single-cheese versions can't match.
  • Don't skip the resting time: Those 10 minutes after baking matter more than you'd think for achieving clean slices and a set center.
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