Overnight Amish Breakfast Casserole (Printable Version)

Hearty casserole with sausage, potatoes, eggs, and cheese, ideal for preparing ahead and feeding many.

# What You'll Need:

→ 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

# Method:

01 - In a large skillet over medium heat, cook the sausage while breaking it up with a spoon until browned and cooked through, approximately 7 to 9 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, about 4 to 5 minutes. Remove from heat.
03 - Grease a 9 by 13 inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then the sautéed vegetables. Sprinkle cheddar and mozzarella cheeses evenly over the top.
05 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
06 - Pour the egg mixture evenly over the casserole. Cover tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
07 - In the morning, preheat the oven to 350 degrees Fahrenheit. Remove casserole from refrigerator and let stand at room temperature for 15 minutes.
08 - Bake uncovered for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
09 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Suggestions:

01 -
  • No morning scrambling—the hard work happens the night before, leaving you calm and collected when guests arrive.
  • It feeds a crowd without making you feel like you've been cooking all morning, which is the whole point of having friends over.
02 -
  • Thaw those hash browns completely or they'll release water and make your casserole soggy—I learned this the hard way and it taught me to respect the small details.
  • Letting it sit overnight isn't just convenient; the eggs and milk actually soak into everything and create a better texture than if you baked it the same day.
03 -
  • Don't skip the room temperature rest in the morning—those 15 minutes help the center cook evenly instead of having a cold middle and overcooked edges.
  • If you're transporting this to someone else's house, cover it with foil for the drive and pop it straight into their oven without unwrapping.
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