Amish Breakfast Casserole Hash (Printer View)

A hearty casserole with hash browns, sausage, eggs, and cheese, ideal for feeding a crowd or prepping ahead.

# What you'll need:

→ 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

# Method:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large skillet over medium heat, cook sausage while breaking apart with a spoon until browned and fully cooked, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and red bell pepper to the skillet. Cook for 3-4 minutes until vegetables soften. Remove from heat and set aside.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until evenly distributed.
06 - Pour combined mixture into the prepared baking dish and spread evenly across the surface.
07 - Bake for 40-45 minutes until the center is set and the top achieves a golden brown color.
08 - Allow casserole to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It actually tastes better the next day, so you can assemble it at night and bake it fresh in the morning while you're still in your robe.
  • One pan does all the heavy lifting, which means minimal cleanup before your coffee even kicks in.
  • You can feed eight people for less than it costs to take two of them to brunch.
02 -
  • Don't skip the resting period—I once cut into it immediately and had the whole thing fall apart into delicious rubble, which tasted fine but looked chaotic.
  • If you're making this ahead, add 10 minutes to the baking time when it goes straight from the refrigerator into the oven.
03 -
  • Use a microplane grater for your cheese instead of pre-shredded—it melts like silk and actually tastes like real cheese.
  • Let your eggs sit out for 30 minutes before whisking if you remember; room temperature eggs incorporate more smoothly and create better texture.
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