Overnight Amish Breakfast Casserole (Print Version)

Hearty breakfast bake with sausage, potatoes, eggs, and cheese prepared overnight for easy serving.

# 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

# Step-by-Step:

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 and spread the thawed hash browns evenly in the bottom.
04 - Layer the cooked sausage over the hash browns, followed by the sautéed vegetables, then 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, at least 8 hours.
07 - Preheat the 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 do almost everything the night before, so morning stress becomes morning peace.
  • It feeds a crowd without making you feel like you're running a diner.
  • The flavors somehow taste even better after sitting overnight, like the whole thing got to know itself in the fridge.
02 -
  • Thawed hash browns are non-negotiable—frozen ones will release water overnight and you'll wake to a soggy casserole that's more soup than breakfast.
  • Don't skip the resting period after baking; ten minutes lets the eggs fully set so when you cut into it, the layers stay defined instead of sliding apart.
03 -
  • Make it the day before a crowd arrives so you're not stressed—you're just an oven timer away from breakfast.
  • If you need to transport it, bake it at home, let it cool completely, wrap it tightly, and rewarm it gently at your destination.
Return