Amish Breakfast with Hash Browns (Printable)

Hearty casserole featuring crispy hash browns, sausage, eggs, and melted cheese for a fulfilling morning meal.

# What you 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - Heat a large skillet over medium heat. Add sausage, breaking it into small pieces with a spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat and set aside.
03 - In the same skillet, add chopped onion and diced red bell pepper. Sauté for 3-4 minutes until softened. Remove from heat.
04 - In a large mixing 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 the combined mixture into the prepared baking dish and spread evenly.
07 - Bake for 40-45 minutes until the center is set and the top is golden brown.
08 - Allow casserole to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to stand at the stove sweating through breakfast service.
  • You can prep it the night before and just slide it in the oven while you're still in your pajamas.
  • The combination of crispy hash browns, melted cheese, and tender eggs creates this perfect texture contrast that keeps people coming back for seconds.
02 -
  • Thaw those hash browns completely and squeeze out the excess moisture, otherwise you'll end up with a watery, soupy casserole that never quite sets properly.
  • Don't skip the 10-minute rest after baking—I learned this the hard way by cutting too soon and watching the whole thing fall apart on the plate.
03 -
  • Use an instant-read thermometer to check doneness—the center should hit 165°F and feel firm, not jiggly, which prevents the disappointment of underbaked eggs.
  • Shred your own cheese instead of using pre-shredded if you can, because the anti-caking agents in bagged cheese make melting less creamy and more gritty.
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