Overnight Amish Breakfast Casserole (Printable)

Layered casserole with potatoes, sausage, eggs, and cheese, perfect for preparing ahead and serving a group.

# 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 and 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 apart with a spoon, until browned and cooked through, approximately 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, approximately 4 to 5 minutes. Remove from heat.
03 - Grease a 9x13-inch baking dish and spread the thawed hash browns evenly in the bottom layer.
04 - Top hash browns with cooked sausage, then sautéed vegetables, followed by an even distribution of cheddar and mozzarella cheeses.
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 layered ingredients. Cover tightly with foil or plastic wrap.
07 - Refrigerate the covered casserole for at least 8 hours or overnight.
08 - In the morning, preheat the oven to 350°F. Remove casserole from refrigerator and allow to stand at room temperature for 15 minutes.
09 - Bake uncovered for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden brown.
10 - Allow casserole to cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • You prep it the night before and wake up to a golden, bubbling masterpiece with zero morning stress.
  • It feeds twelve people without requiring you to stand at the stove flipping things, which means you can actually enjoy your guests.
  • The layers of sausage, cheese, and potatoes create something that tastes like comfort but feels elegant enough for a brunch crowd.
02 -
  • Thaw your hash browns completely—I learned this the hard way when a watery casserole taught me that frozen potatoes release their water as they warm.
  • The egg mixture needs to be poured slowly and evenly, not dumped all in one spot, or you'll end up with dry spots and overcooked patches.
  • Don't skip the room-temperature rest in the morning; it prevents the eggs from cooking too fast on the outside while staying raw in the middle.
03 -
  • Brown your sausage the night before and refrigerate it separately if you want to streamline the prep—the casserole assembles even faster the next day.
  • If you're baking this at a friend's house, transport it carefully in the baking dish and use their oven; it's less stress than trying to move it after assembly.
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