Overnight Amish Breakfast Casserole (Printable Version)

Hearty breakfast with potatoes, sausage, eggs, and cheese, prepared ahead and ideal for groups.

# What You'll 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

# Directions:

01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 7 to 9 minutes. Remove 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 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 - Preheat oven to 350°F. Remove casserole from refrigerator and let stand at room temperature for 15 minutes. Bake uncovered for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
08 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • You prep it completely the night before, which means a stress-free morning and more time with your guests instead of being stuck at the stove.
  • It's impossible to mess up—no finicky timing or technique required, just layer, mix, refrigerate, and bake.
  • Feeds twelve hungry people from one dish, making it a lifesaver when you're cooking for a crowd without losing your mind.
02 -
  • Thawed hash browns are absolutely essential—frozen ones will turn your casserole into a watery mess no matter what you do, so plan ahead or thaw them in a colander the afternoon before.
  • The overnight chilling is where the magic happens, not just a convenience trick, because the custard soaks into every layer and creates something far better than if you baked it immediately.
  • Don't overbake it thinking you need a darker top—when the center is just barely set, the carryover heat will finish it perfectly, and you'll have creamy eggs instead of rubbery ones.
03 -
  • Don't skip browning the sausage deeply—those crispy bits and rendered fat are what make every bite taste restaurant-quality instead of just filling.
  • Use a combination of two cheeses because they melt at different rates and create a more interesting, complex flavor than relying on just one type.
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