Amish Breakfast Casserole With Hashbrowns Recipe
This Amish Breakfast Casserole With Hashbrowns features eggs, sausage, frozen hash browns, cheddar cheese, and milk for a crowd-pleasing meal.
Equipment
- Large mixing bowl
- Skillet (for browning sausage or bacon)
- Whisk
- Measuring cups and spoons.
- 9x13-inch baking dish
- Spatula or wooden spoon
- Oven
Ingredients
- 1 30 oz bag frozen hash browns, thawed
- 1 lb breakfast sausage pork or turkey
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon dried thyme optional but lovely
- 2 tablespoons melted butter for greasing and flavor
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Don’t skip this — nobody wants stuck potatoes.
Step 2: Cook the Sausage
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it up as it cooks. Add the diced onion and cook for another 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds. Remove from heat and let it cool slightly.
Step 3: Mix the Eggs
- In a large bowl, whisk together the eggs, milk, salt, pepper, paprika, and thyme. Whisk until smooth and well combined.
Step 4: Assemble the Casserole
- Add the thawed hash browns to the egg mixture. Stir gently to coat. Fold in the cooked sausage mixture and both cheeses. Mix until everything is evenly distributed.
Step 5: Bake
- Pour the mixture into the prepared baking dish and spread it out evenly. Bake uncovered for 45–55 minutes, or until the center is set and the top is lightly golden.
Step 6: Rest and Serve
- Let the casserole rest for about 10 minutes before slicing. This helps it set and makes cleaner slices.