Amish Breakfast Casserole Hash (Print Version)

Hearty casserole featuring hash browns, sausage, eggs, and melted cheddar and Swiss cheese.

# 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat a large skillet over medium heat. Add breakfast sausage and cook, breaking into crumbles with a spoon, until browned and cooked through, approximately 6 to 8 minutes. Drain excess fat.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables soften. Remove from heat and set aside.
04 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
05 - Add thawed 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. Spread evenly across the bottom and smooth the surface.
07 - Bake for 40 to 45 minutes until the center is set and the top achieves a golden brown color.
08 - Remove from oven and allow casserole to rest for 10 minutes. Slice into portions and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It actually tastes better the next morning because the flavors have time to get cozy with each other overnight.
  • You can assemble it while your coffee brews and let the oven do the heavy lifting, which feels like cheating in the best way.
  • One pan feeds eight people, so hosting brunch suddenly feels manageable instead of terrifying.
02 -
  • If you assemble this the night before, add 10 extra minutes to the baking time because it comes straight from the cold fridge—I learned this when I didn't and the center was still wet while the edges browned.
  • The casserole will continue to set as it cools, so resist the urge to bake it longer just because it looks slightly soft in the very center.
03 -
  • Toast your cheese lightly in a dry skillet before adding it—this intensifies the flavor and prevents it from getting stringy in the oven.
  • Don't skip the resting period; it's the difference between a beautiful slice and a crumbly mess on the plate.
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