Amish-Style Breakfast Casserole Hash
A comforting and crowd-friendly breakfast casserole made with breakfast sausage, sautéed vegetables, shredded hash browns, and two types of cheese baked in a creamy custard.
Ingredients
For the casserole
- 1 pound breakfast sausage, casings removed Use spicy or mild depending on preference.
- 1 medium onion, finely chopped
- 1 small red bell pepper, diced
- 3 cups frozen shredded hash browns, thawed Drain excess moisture for crisp edges.
- 2 cups shredded cheddar cheese
- 1 cup shredded Swiss cheese Can substitute with Gruyère, Monterey Jack, or mozzarella.
- 1.5 cups whole milk Light cream can be used for richer texture; dairy-free will change texture.
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly.
- Heat a large skillet over medium heat. Add the breakfast sausage, breaking it into crumbles with a spoon and cook for 6–8 minutes until browned.
- Drain excess fat into a safe container.
- Add chopped onion and diced red bell pepper to the skillet, sauté for 3–4 minutes until softened.
Mixing
- In a large mixing bowl, whisk the eggs and milk until smooth. Stir in salt, black pepper, garlic powder, and paprika.
- Fold in thawed hash browns, cooked sausage mixture, cheddar, and Swiss cheese until evenly distributed.
Baking
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley if desired.
Notes
Leftover slices are great in breakfast sandwiches or reheated with a fried egg. Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.