Amish Sausage, Egg, and Cheddar Breakfast Casserole

This hearty, Amish-style breakfast bake brings together browned sausage, tender shredded potatoes, sweet sautéed onions, and plenty of sharp cheddar in a fluffy egg filling. Assemble it the night before, refrigerate, and bake in the morning for an easy family brunch, church gathering, or holiday breakfast.

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes, including stovetop cooking and baking
• Chill Time: 8 hours
• Rest Time: 15 minutes
• Total Time: 10 hours, including chilling and resting

Quick Ingredients

• 1 pound bulk breakfast pork sausage
• 1 tablespoon unsalted butter, plus 1 teaspoon for greasing the pan
• 1 medium yellow onion, finely diced, about 1 cup
• 30 ounces frozen shredded hash brown potatoes, thawed and squeezed dry
• 10 large eggs
• 2 cups whole milk
• 1 teaspoon dry mustard powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fine salt
• 3 cups shredded sharp cheddar cheese, 12 ounces, divided

Do This

• 1. Grease a 9-by-13-inch metal baking pan with 1 teaspoon butter. Squeeze excess moisture from the thawed potatoes.
• 2. Brown the sausage in a large skillet over medium heat for about 8 minutes; transfer to a plate and drain the fat. Add 1 tablespoon butter and sauté the onion for 7 minutes. Let both cool slightly.
• 3. Spread the potatoes in the pan, then add the sausage, onion, and 2 cups cheddar.
• 4. Whisk together the eggs, milk, mustard powder, pepper, and salt. Pour evenly over the casserole and sprinkle with the remaining 1 cup cheddar.
• 5. Cover and refrigerate for 8 hours, or up to 24 hours.
• 6. Preheat the oven to 350°F (175°C). Bake covered with foil for 40 minutes, then uncovered for 25 minutes, until golden and the center reaches 160°F (71°C).
• 7. Rest for 15 minutes, then cut into 12 portions and serve warm.

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Why You’ll Love This Recipe

• A calmer morning: All the chopping, browning, and assembly happen the night before.
• Hearty and satisfying: Sausage, eggs, potatoes, and cheddar make each serving a generous breakfast.
• Simple, familiar ingredients: A little mustard powder brings out the cheddar’s flavor without making the casserole taste strongly of mustard.
• Made for sharing: One pan serves 12 and pairs beautifully with fresh fruit, biscuits, or a simple green salad.

Grocery List

• Produce: 1 medium yellow onion.
• Meat: 1 pound bulk breakfast pork sausage.
• Dairy: Unsalted butter, 2 cups whole milk, and 12 ounces sharp cheddar cheese.
• Eggs: 10 large eggs.
• Frozen: One 30-ounce bag plain shredded hash brown potatoes.
• Pantry: Dry mustard powder, ground black pepper, and fine salt.

Full Ingredients

For the Sausage and Potato Filling

• 1 pound (454 g) bulk breakfast pork sausage, with casings removed if using links
• 1 tablespoon (14 g) unsalted butter
• 1 medium yellow onion, finely diced, about 1 cup (150 g)
• 30 ounces (850 g) plain frozen shredded hash brown potatoes, fully thawed and squeezed dry; weight is before squeezing

For the Egg Mixture

• 10 large eggs
• 2 cups (480 ml) whole milk
• 1 teaspoon dry mustard powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fine salt

For the Cheese and Baking Pan

• 3 cups (12 ounces or 340 g) shredded sharp cheddar cheese, divided into 2 cups for the filling and 1 cup for the topping
• 1 teaspoon (5 g) unsalted butter, softened, for greasing the pan

Step-by-Step Instructions

Step 1: Prepare the pan and potatoes

Grease the bottom and sides of a 9-by-13-inch metal baking pan, at least 2 inches deep, with 1 teaspoon softened butter. A metal pan is especially convenient because it can go directly from the refrigerator into the preheated oven.

Place the thawed hash browns in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Loosen the potatoes with your fingers afterward so they will spread evenly. If starting with frozen potatoes, thaw them in the refrigerator before beginning the recipe.

Step 2: Brown the sausage and soften the onion

Heat a large skillet over medium heat. Add the sausage and cook for about 8 minutes, breaking it into small, bite-size crumbles with a wooden spoon, until browned and cooked through. Transfer to a plate and drain the excess fat from the skillet.

Add 1 tablespoon butter to the skillet, followed by the diced onion. Cook over medium heat for 7 minutes, stirring often, until softened and lightly golden around the edges. Remove from the heat. Let the sausage and onions cool for about 5 minutes while you prepare the remaining ingredients.

Step 3: Build the hearty filling

Spread the squeezed-dry potatoes evenly across the prepared pan without packing them down. Scatter the browned sausage and sautéed onions over the potatoes, distributing them all the way to the corners. Sprinkle with 2 cups of the shredded cheddar.

Step 4: Whisk and add the egg mixture

In a large bowl, whisk the eggs until the yolks and whites are thoroughly combined. Add the milk, mustard powder, black pepper, and salt, then whisk until smooth with no visible pockets of mustard powder.

Slowly pour the mixture over the filling, moving around the pan to moisten everything evenly. Gently press any dry potato strands into the liquid with the back of a spoon. Sprinkle the remaining 1 cup cheddar over the top.

Step 5: Cover and refrigerate overnight

Cover the pan tightly and refrigerate for 8 hours, or up to 24 hours. This overnight rest lets the filling settle and makes morning preparation wonderfully simple. Keep the casserole refrigerated until the oven is ready.

Step 6: Bake until fluffy and golden

Position an oven rack in the center and preheat the oven to 350°F (175°C). Remove any plastic wrap or storage lid from the casserole and cover the pan with aluminum foil, tenting it slightly so it does not press against the cheese.

Bake directly from the refrigerator for 40 minutes. Remove the foil and continue baking for 25 minutes, for a planned baking time of 65 minutes. The top should be golden, the edges gently puffed, and the center set rather than liquid.

Check the middle with an instant-read thermometer; it must reach 160°F (71°C). If necessary, continue baking in 5-minute increments. If the cheese is already well browned, loosely replace the foil while the center finishes cooking.

Step 7: Rest, slice, and serve

Set the pan on a heatproof surface and let the casserole rest for 15 minutes. This gives the egg filling time to settle, making neater slices without losing its tender texture. Cut into 12 portions and serve warm.

Pro Tips

• Dry potatoes make a better casserole: Excess water from thawed hash browns can leave the center loose and watery. Squeeze them thoroughly before assembling.
• Shred your own cheddar if possible: Freshly shredded cheese generally melts more smoothly than cheese coated with anti-caking starches.
• Keep the filling loose: Avoid pressing the potato layer firmly into the pan; a loosely arranged filling lets the eggs flow between the ingredients.
• Let temperature guide doneness: A golden top does not always mean the middle is ready. Check for 160°F (71°C) in the center without touching the bottom of the pan.
• Use the right baking dish: These directions assume a metal pan. If using glass or ceramic, follow the manufacturer’s guidance about refrigerator-to-oven temperature changes.

Variations

• Turkey sausage: Replace the pork sausage with 1 pound breakfast turkey sausage. Cook it to 165°F (74°C) before assembling; use the same casserole baking instructions.
• More vegetables: Add 1 cup finely diced bell pepper to the skillet with the onion. Cook until softened and any released moisture has evaporated before adding to the casserole.
• A little heat: Use 1 pound hot breakfast sausage and replace 1 cup of the cheddar with 1 cup (4 ounces) shredded pepper jack cheese.

Storage & Make-Ahead

Make ahead: Assemble the casserole, cover tightly, and refrigerate for 8 to 24 hours before baking. The listed total time assumes an 8-hour overnight chill and does not include thawing frozen potatoes. You can also cook the sausage and onions up to 2 days ahead; refrigerate them promptly in a covered container until assembly.

Refrigerate leftovers: Refrigerate within 2 hours of baking, using shallow airtight containers. Store for 3 to 4 days.

Freeze: Wrap cooled individual portions well and freeze in an airtight container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheat: Place refrigerated portions in a small baking dish, cover with foil, and heat at 350°F (175°C) for approximately 20 to 25 minutes, or until the center reaches 165°F (74°C). For one portion, microwave on a microwave-safe plate for 60 seconds, then continue in 30-second intervals until heated to 165°F (74°C).

Nutrition (per serving)

Calories: 390 kcal | Carbs: 19g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Fiber: 2g | Sugar: 4g | Sodium: 660mg | Cholesterol: 235mg

Nutrition is an estimate based on 12 equal servings and will vary with the sausage, cheese, and potatoes used.