Overnight Amish Breakfast Casserole (Printable)

A hearty, layered Amish-style breakfast with sausage, eggs, cheese, and potatoes, ideal for groups.

# What You Need:

→ Meats

01 - 1½ 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 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon garlic powder
13 - ½ teaspoon smoked paprika

→ Garnish

14 - ¼ cup chopped fresh parsley or chives

# How-To Steps:

01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 7–9 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, about 4–5 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. 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.
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°F. Remove casserole from fridge and let stand at room temperature for 15 minutes. Bake, uncovered, for 50–60 minutes, or until eggs are set in the center and the top is lightly golden.
08 - Cool 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Suggestions:

01 -
  • It does the heavy lifting the night before, so morning-of cooking is truly just heating and waiting.
  • One dish feeds a crowd without requiring you to flip anything or babysit the pan.
  • The texture is somewhere between a frittata and a casserole—custardy in the middle, slightly crispy edges.
  • You can prep it solo at 9 p.m. and still look like a morning breakfast hero.
02 -
  • Thaw your hash browns completely and squeeze out excess moisture—I learned this the hard way when one batch came out soggy and watery in the middle.
  • The casserole will still be slightly soft in the center when it comes out of the oven, but it sets as it cools, so resist the urge to bake it longer just because it looks a touch underdone.
03 -
  • If you're doubling the recipe for an even bigger crowd, use two baking dishes and add about 5–10 minutes to the bake time—watch for the center to set rather than going strictly by time.
  • Leftover casserole keeps beautifully for three days in the fridge and can be gently reheated in a 325°F oven until warm, which makes it almost better the next morning.
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