Amish Breakfast Casserole
This classic Amish Breakfast Casserole is a comforting, crowd-pleaser recipe that’s easy to make, hearty, and perfect for any brunch option.
Ingredients
- 8 large eggs pasture-raised if possible
- 2 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon dried mustard powder or 1 tablespoon Dijon mustard
- 6 cups cubed day-old bread French or sourdough
- 1 pound breakfast sausage sweet or spicy, pork or turkey
- 1 cup sharp cheddar cheese white or orange, shredded
- ½ cup Swiss cheese shredded (optional)
- 1 red bell pepper diced (sub: green or yellow)
- 1 small onion finely chopped (Vidalia for sweetness)
- 2 cups fresh spinach roughly chopped (frozen works too—thawed & squeezed dry)
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook sausage until no pink remains. Drain and set aside.
- Sauté onion, bell pepper, and spinach until softened. Remove from heat.
- Whisk eggs, milk, salt, pepper, and mustard powder until smooth.
- Arrange bread cubes, sausage, veggies, and cheeses in the baking dish.
- Pour egg mixture over the layers, pressing down gently.
- Let it sit for 15–20 minutes at room temperature.
- Bake for 40–45 minutes until golden and set.
- Rest for 5–10 minutes before serving.
- Sprinkle parsley on top, slice, and enjoy.
Notes
This recipe shines with day-old bread—fresh slices sometimes turn the custard too soupy. If your kitchen is cold, allow the assembled casserole to rest a bit longer for even soaking. I’ve also found that ringing in a teaspoon of dried thyme or rosemary adds a lovely herbal note. And if you like crust on top, sprinkle a few panko crumbs mixed with melted butter in the last 5 minutes of baking.
Love this recipe?Follow us at @thenandnowspace for more