Hearty Amish-style layered casserole with sausage, potatoes, eggs, and cheese, ideal for preparing ahead.
# What You’ll Need:
→ Meats
01 - 1.5 pounds breakfast sausage, casings removed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cups frozen shredded hash brown potatoes, thawed
→ Dairy
06 - 2 cups shredded cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 2 cups whole milk
→ Eggs
09 - 12 large eggs
→ Spices & Seasonings
10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.5 teaspoon garlic powder
13 - 0.5 teaspoon smoked paprika
→ Garnish
14 - 0.25 cup chopped fresh parsley or chives
# How-To Steps:
01 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, approximately 7 to 9 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same skillet, sauté the onion and bell peppers until softened, about 4 to 5 minutes. Remove from heat.
03 - Grease a 9 by 13 inch baking dish. Spread the thawed hash browns evenly in the bottom.
04 - Top hash browns with cooked sausage, then add the sautéed vegetables.
05 - Sprinkle cheddar and mozzarella cheeses evenly over the casserole.
06 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.
07 - Pour the egg mixture evenly over the casserole, ensuring it saturates all layers.
08 - Cover tightly with foil or plastic wrap and refrigerate overnight for at least 8 hours.
09 - In the morning, preheat the oven to 350 degrees Fahrenheit. Remove casserole from refrigerator and let stand at room temperature for 15 minutes.
10 - Bake uncovered for 50 to 60 minutes, or until eggs are set in the center and the top is lightly golden.
11 - Cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired.
