Amish Breakfast Casserole Hash (Printable)

Hearty casserole with hash browns, sausage, eggs, and cheese for a cozy breakfast or brunch.

# What You’ll 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 (optional)

# Directions:

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

# Expert Advice:

01 -
  • It actually tastes better the next morning, so you can assemble it the night before and sleep in.
  • Everyone at the table eats it without asking what's in it—even the skeptics.
  • One casserole feeds a crowd without you spending all morning cooking.
02 -
  • Thaw those hash browns completely or your casserole will be watery—I learned this the hard way on my first attempt.
  • Drain the sausage fat properly; it's the difference between a casserole that sits heavy and one that feels light despite being rich.
  • Let it rest those 10 minutes; it's not wasted time, it's the secret to being able to cut actual squares instead of scooping it onto plates.
03 -
  • Room-temperature eggs mix more smoothly into the milk, so pull them from the fridge while you're cooking the sausage and vegetables.
  • If your hash browns still feel damp after thawing, spread them on paper towels and let them sit for a few minutes—drier hash browns crisp up better in the oven.
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