Overnight Amish Breakfast Casserole (Printable)

A comforting casserole with sausage, potatoes, eggs, and cheese, prepared ahead to feed a crowd.

# What You'll Need:

→ Meats

01 - 1.5 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 & Seasonings

10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon garlic powder
13 - 0.5 teaspoon smoked paprika

→ Garnish

14 - 0.25 cup chopped fresh parsley or chives

# Cooking Steps:

01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 7 to 9 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, about 4 to 5 minutes. Remove from heat.
03 - Grease a 9x13-inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then the sautéed vegetables. Sprinkle cheddar and mozzarella cheeses evenly over the top.
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 casserole. Cover tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
07 - Preheat the oven to 350°F. Remove casserole from refrigerator and let stand at room temperature for 15 minutes.
08 - Bake, uncovered, for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
09 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

# Expert Tips:

01 -
  • You prep everything the night before, so morning chaos transforms into a simple slide-and-bake situation.
  • It feeds a hungry crowd without requiring you to stand at the stove flipping individual pancakes or scrambling eggs in batches.
  • The flavors deepen overnight as the eggs absorb all those savory sausage and cheese notes.
02 -
  • Thawed hash browns are non-negotiable—frozen ones will release water as they cook and turn your casserole into a soggy disappointment.
  • The overnight rest isn't just convenient; it's essential because the eggs need hours to set properly and the flavors need time to marry together.
03 -
  • Don't skip the 15-minute room temperature rest in the morning—it helps the casserole cook evenly from center to edges.
  • If you like extra crispy edges, increase the oven temperature to 375°F and reduce baking time to 40 to 45 minutes, checking often so the top doesn't burn.
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