Amish Breakfast Casserole

This Amish breakfast casserole is layers of crispy hash browns, pork sausage, eggs, and melted cheese baked in one dish. It’s the kind of recipe that gets passed down because it works: straightforward ingredients, simple technique, feeds twelve people.

I first tried this at a friend’s house and asked for the recipe before I left. It’s been in my rotation ever since, especially when I need to feed a group or prep breakfast for the week.

Why I Keep Making This Recipe

Feeds a crowd – One 9×13 dish serves twelve people. No cooking in batches.

Make it ahead – Assemble the night before, refrigerate, and bake in the morning while you drink your coffee.

Uses pantry staples – Frozen hash browns, breakfast sausage, eggs, cheese. Nothing specialty.

Freezes well – Make two casseroles, freeze one. Reheat individual portions throughout the month.

Forgiving recipe – Hard to mess up. The eggs set, the cheese melts, the hash browns crisp. It comes together reliably.

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What You’ll Need

Pork Sausage – One pound of breakfast sausage, the kind that comes in a roll. I use regular (not hot, not sage). Turkey sausage works if you prefer it.

Hash Browns – A 30-ounce bag of frozen shredded hash browns. Use them straight from the freezer. Don’t thaw them first or they’ll release water and make the casserole soggy.

Eggs – Twelve large eggs. Sounds like a lot, but it’s one egg per serving.

Cheddar Cheese – Two cups shredded. Sharp cheddar has more flavor, mild works too. Pre-shredded is fine.

Milk – Whole milk makes the eggs creamy. You can use 2%, but skip skim. It makes the texture watery.

Seasonings – Salt, pepper, garlic powder. That’s it.

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How to Make Amish Breakfast Casserole

Step 1: Prep

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Cook the Sausage

Cook the sausage in a skillet over medium-high heat, breaking it into crumbles as it browns (8-10 minutes). Drain most of the fat, leaving about a tablespoon for flavor.

Step 3: Layer the Hash Browns

Spread the frozen hash browns in an even layer in your baking dish. Press them down so they’re compact.

Step 4: Add the Sausage

Sprinkle the cooked sausage evenly over the hash browns.

Step 5: Mix the Eggs

Whisk together the eggs, milk, salt, pepper, and garlic powder in a bowl. Whisk for about 30 seconds until the mixture is smooth and slightly frothy.

Step 6: Assemble

Pour the egg mixture over the sausage and hash browns. Use a fork to press down gently in a few spots so the eggs reach the bottom. Sprinkle the cheese evenly over the top.

Step 7: Bake

Bake uncovered for 45-50 minutes. The casserole is done when the center is set (no jiggle), the edges are golden, and the cheese is melted with brown spots. Internal temperature should reach 160°F.

Let it cool for 10 minutes before slicing. This helps everything set so you get clean cuts instead of a runny mess.

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Storage and Reheating

Refrigerator: Cover and store for up to 5 days. Cut into portions and keep in meal prep containers for easy weekday breakfasts.

Freezer: Cool completely, cut into portions, wrap each piece in plastic wrap, then store in a freezer bag. Freezes for up to 3 months.

Reheating:

• Microwave: 90 seconds to 2 minutes per portion
• Oven: 350°F for 15-20 minutes, covered with foil
• Air fryer: 350°F for 8-10 minutes (crisps the top nicely)

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Recipe Variations

Vegetarian – Skip the sausage. Add sautéed mushrooms, bell peppers, and onions. Add an extra half cup of cheese.

Lighter Version – Use turkey sausage, reduce cheese to 1 cup, use 8 whole eggs plus 4 egg whites.

With Bacon – Replace sausage with 1 pound cooked, crumbled bacon.

Western Style – Use diced ham instead of sausage, add sautéed onions and bell peppers.

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What to Serve with This

This casserole is filling enough on its own. If you’re serving brunch, add:

• Fresh fruit
• Toast or biscuits
• Simple green salad
• Coffee

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Frequently Asked Questions

Can I make this the night before?

Yes. Assemble the casserole completely, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats. Bake as directed, adding 5-10 extra minutes since it’s cold.

Why is my casserole watery?

Three common causes: you thawed the hash browns (don’t do this), you didn’t drain the sausage enough, or you didn’t let it cool for 10 minutes before cutting. Also, use whole milk or 2%, not skim.

Can I use fresh potatoes?

You can shred about 6 cups of russet potatoes and squeeze out the moisture with a kitchen towel, but frozen hash browns are easier and work just as well.

How do I know when it’s done?

The center should be set (no jiggle), edges golden brown, cheese melted. Internal temperature should read 160°F. A knife inserted in the center should come out clean.

Can I freeze it before baking?

Yes. Assemble in a disposable pan, cover well with plastic wrap and foil, freeze for up to 2 months. Thaw completely in the fridge (24 hours), then bake as directed.

More Breakfast Recipes:

• 8 High Protein Breakfast Casseroles Perfect for Weekly Meal Prep
• Classic High Protein Breakfast Casserole (30g Protein)
• 5-Ingredient Quick Breakfast Casserole