Amish Breakfast Casserole Hash (Printable)

Hearty Amish-style dish combining hash browns, sausage, eggs, and cheese, ideal for feeding a crowd or meal prep.

# Ingredient List:

→ 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)

# How To Make:

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 while breaking apart with a spoon until browned and cooked through, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes until softened. 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 hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until evenly distributed.
06 - Pour combined mixture into the prepared baking dish and spread in an even layer.
07 - Bake for 40-45 minutes until the center is set and the top achieves a golden brown appearance.
08 - Allow casserole to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Hints:

01 -
  • It feeds eight people without requiring you to stand at the stove flipping eggs for an hour.
  • You can prep it the night before and just slide it in the oven while you brew coffee.
  • The cheese pulls together perfectly with the sausage and hash browns to make something that tastes way more special than the effort involved.
02 -
  • Don't skip thawing the hash browns—I learned this the hard way when a watery casserole taught me that frozen moisture is the enemy of crispy texture.
  • The resting time at the end actually matters and isn't just something recipe writers say; it's the difference between a casserole that holds together and one that falls apart on the serving spoon.
03 -
  • Use a quality breakfast sausage without filler because it makes the entire dish taste noticeably better and helps it hold together during baking.
  • Don't be timid with seasoning the egg mixture—casseroles absorb flavors as they bake, so what tastes perfectly seasoned in the bowl will taste subtle once fully cooked.
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