Easy Amish Breakfast Casserole with Sausage (Hearty & Make-Ahead)
When it comes to feeding hungry kids, egg breakfasts are hard to beat. Over the years, I’ve noticed that when we have porridge for breakfast, my kids start complaining that they’re hungry again around 11 a.m. But when we enjoy a hearty egg breakfast—like this Amish breakfast casserole—they stay comfortably full right through to lunchtime.
That’s a win for me, especially during homeschool mornings, because I don’t want to stop and serve snacks mid-lesson. This hearty Amish breakfast casserole is also perfect for prepping ahead and refrigerating overnight, making it an easy, hands-off breakfast for busy mornings.
What Is an Amish Breakfast Casserole?
Amish breakfast casserole is a hearty breakfast bake made with pre-cooked meat, hash browns, eggs, and cheese, all layered into a dish and baked until perfectly set. It’s high in protein, deeply satisfying, and ideal for gatherings or feeding a breakfast crowd. It’s also a wonderful option for growing, active kids. This is exactly why I love egg breakfasts—my children stay full from 8.30 am (that’s the time we usually have breakfast) until lunch time.
Why You’ll Love This Recipe
- Easy and from scratch – made with just a few quality ingredients.
- High protein – keeping you and your family full for longer!
- Perfect make ahead breakfast bake – everything can be assembled the evening before and refrigerated until ready to bake for a hands off breakfast.
- Ideal breakfast casserole for a crowd – this dish is easily doubled or tripled (see ‘Tips for Doubling’ section further down in the post).
- Customizable with seasonal ingredients. In the spring you could use asparagus tips or baby spinach, in the summer zucchini or cherry tomatoes, and in the fall sweet potatoes or kale. Please note that most veggies will need to be sautéed first to remove extra moisture before being added to the casserole.
Ingredients You’ll Need
- Instead of milk, you could use half-and-half.
- Instead of sausage grease, you could sauté the veggies in some butter.
- A small onion can replace the onion powder (sauté it with the bell pepper).
- I used spicy Morocccan style sausage, but any type of pre-cooked sausage is fine to use here.
How to Make Amish Breakfast Casserole (Step by Step)
Step 1
Preheat the oven to 180°C / 350°F. Lightly grease your baking dish with a bit of the sausage grease (or butter). Heat the remaining sausage grease in a skillet over medium-high heat. Add the diced bell pepper and sauté for a few minutes, just until softened and fragrant. Season lightly with salt.
Step 2
Peel and grate the potatoes for your hash browns. To remove the excess moisture, gather a handful at a time and squeeze firmly over the sink.
Step 3
Add the well-drained potatoes to the skillet with the sautéed bell pepper. Cook for 2–3 minutes, stirring occasionally, until the potatoes begin to soften and take on a little color. Season generously with salt and pepper to enhance the flavors.
Step 4
Transfer the sautéed bell pepper and potatoes to your prepared baking dish, spreading them out evenly to create a flavorful base layer.
Step 5
Arrange the sliced cooked sausage over the potato and bell pepper layer. I used a spicy Moroccan-style sausage, but feel free to use any sausage you love—smoky, mild, or spicy, it will all work beautifully.
Step 6
In a medium bowl, whisk together the eggs, milk, onion powder, salt, and pepper until the mixture is smooth and well combined, with no streaks of egg remaining.
Step 7
Fold 1 cup of shredded Cheddar into the egg and milk mixture, stirring just until the cheese is evenly distributed.
Step 8
Pour the egg and cheese mixture evenly over the potatoes, bell pepper, and sausage, letting it fill all the nooks and crannies. Sprinkle the remaining Cheddar on top.
Step 9
Bake in the preheated oven for 30–40 minutes, or until the center is set and the top is a gorgeous golden brown with a slightly crispy edge. (I let mine get a little darker than planned—trust me, it only makes it more delicious!) Let the casserole rest for 10 minutes before slicing—this helps it hold together and makes serving a breeze.
Make Ahead & Overnight Option
- Assemble your casserole in the baking dish as per recipe instructions.
- Cover it tightly with plastic wrap or foil, then place it in the coldest part of your fridge. It can be stored there for up to 24 hours before baking.
- When ready to bake, preheat your oven to 350°F (180°C). Bake for 40-50 minutes (about 10 minutes extra to account for the coldness of the dish) until set in the middle and golden on top.
- Let it rest for 10 minutes before slicing and serving.
Tips For Doubling (or Tripling!) This Recipe For A Crowd
- Use a large roasting pan or divide the ingredients between two 9×13-inch pans if necessary.
- Don’t overfill your pans – that could result in an overflow. Leave a little space at the top.
- If you are using multiple pans to bake this Amish casserole, rotate halfway through baking to get even results.
- You might need to increase the baking time by 5–10 minutes, depending on the depth of the casserole. To check if your casserole is done, gently insert a knife into the middle – it should make a clear cut.
- When doubling or tripling, it is even more important to squeeze the potatoes well so they don’t release too much moisture during cooking.
Common Breakfast Casserole Mistakes (and How to Avoid Them)
- Overloading with liquid – the filling for this casserole is mostly eggs, with just a cup of milk. Don’t add more milk than that, it might make the filling too runny. Squeezing the hash browns is very important too for the texture of the dish.
- Not pre-cooking sausage – you really need to use cooked sausage in this recipe. The time the casserole spends in the oven isn’t enough to cook raw sausage properly. Cooked sausage is also firm and sliceable, resulting in a good texture of your casserole.
- Incorrect oven temperature – eggs need a certain level of heat to set properly. Baking at a low temp can also make the casserole steam instead of baking, resulting in a watery middle. Oven temperature which is too high can in turn cause the outside to brown (and even burn) before the middle is set.
- Skipping rest time – resting the casserole before slicing is essential. It helps the egg custard to fully set and become firm, resulting in neat, even slices.
What Is the Secret to a Good Casserole?
- Quality ingredients. Especially because there are so few ingredients in an Amish casserole, their quality really shines through in the finished dish. Fresh eggs, flavorful sausage, real cheese, and good potatoes give better structure, taste, and color.
- Proper ratios. Too much filling can result in a runny center, while too many fillings can prevent the eggs from setting properly.
- Layering correctly. When the layering is done well, the potatoes on the bottom cook in the egg custard, sausage slices stay evenly distributed, and cheese melts into the eggs instead of sinking or burning.
- Letting it rest. This allows the egg custard to fully set and the casserole to become easy to divide into neat, even slices.
Serving Ideas
- With buttered sourdough bread.
- With light sides (such as a fresh green salad or some sauerkraut) to balance the richness of the casserole.
- Slices of this casserole are also great for adding to lunch boxes.
How to Store & Reheat This Amish Casserole
- Let the casserole cool fully after baking. Cover it tightly or place it in an airtight container. Refrigerate for up to 3-4 days.
- This casserole can also be frozen baked or unbaked. Wrap it tightly to prevent freezer burn and freeze for up to 2 months. To make reheating easier, you could also freeze the cooked casserole in individual portions.
- You can reheat it covered in a 350°F (175°C) oven until warmed through (about 15–20 minutes for slices or 25–30 minutes for the whole dish). Uncover for the last 5 minutes to allow the top to crisp up.
- When reheating, it is important to avoid high heat — this way the eggs stay tender and the casserole doesn’t dry out.
Recipe FAQ
Wrapping Up
I hope you enjoy making this easy Amish breakfast casserole and that it earns a regular spot in your breakfast rotation. Egg breakfasts are one of the simplest, most nourishing ways to feed a growing family—they’re hearty, protein-rich, and budget-friendly.
If this recipe was helpful, I’d love to keep cooking with you. Subscribe to my weekly newsletter for more from-scratch breakfast ideas, family-friendly recipes, and simple homemaking tips delivered straight to your inbox.
More From Scratch Breakfast Recipes
Bread and Butter Pudding With Sourdough
Sourdough French Toast Bake With Apples and Blackberries
Baked Oatmeal With Applesauce And Dates
Easy Amish Breakfast Casserole with Sausage
Equipment
- box grater
- hand whisk
- 9×13-inch baking dish OR 10-inch round baking dish
Ingredients
- 2 Tbsps butter or sausage grease
- 1 bell pepper, diced
- 3 cups raw peeled and shredded potatoes (3-4 medium potatoes)
- 2 cups sliced cooked sausage
- 8 large eggs
- 1 cup whole raw milk
- 1 Tbsp onion powder OR 1 small onion, diced
- 1½ cups shredded Cheddar cheese
- 1 tsp unrefined salt, or to taste
- ¼ tsp black pepper
Instructions
- Preheat oven & prepare dish: Preheat the oven to 180°C / 350°F. Lightly grease a baking dish with a bit of sausage grease or butter.
- Sauté bell pepper: Heat the remaining sausage grease in a skillet over medium-high heat. Add diced bell pepper and sauté 2–3 minutes until softened and fragrant. Season lightly.
- Prepare hash browns: Peel and grate the potatoes. Squeeze out excess moisture by gathering a handful at a time and pressing firmly over the sink.
- Cook potatoes with peppers: Add the drained potatoes to the skillet with bell pepper. Sauté 2–3 minutes until slightly softened. Season generously with salt and pepper.
- Layer base: Spread the potato and bell pepper mixture evenly in the prepared baking dish. Top with sliced cooked sausage (any type you like).
- Mix eggs & cheese: In a bowl, whisk together eggs, milk, onion powder, salt, and pepper until smooth. Stir in 1 cup shredded Cheddar.
- Assemble casserole: Pour the egg and cheese mixture evenly over the potato, pepper, and sausage layer. Sprinkle the remaining Cheddar on top.
- Bake & rest: Bake for 30–40 minutes, until the center is set and the top is golden and slightly crispy. Let rest 10 minutes before slicing and serving.
Notes
Cool completely, then cover tightly or transfer to an airtight container.
Refrigerate for 3–4 days. To freeze:
Wrap well and freeze baked or unbaked for up to 2 months.
Thaw overnight in the fridge before reheating or baking. To reheat (best method):
Reheat covered in a 350°F (175°C) oven until warmed through
– about 15–20 minutes for slices or 25–30 minutes for the whole dish.
Uncover for the last few minutes to let the top crisp up.
