Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

from spendwithpennies.com
90 min
8 servings

Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!

Ingredients

  • 20 ounces shredded hash browns (thawed)
  • 1 pound sausage (cooked, crumbled, and drained)
  • ¼ cup onion (finely diced)
  • ½ red bell pepper (diced)
  • ½ green bell pepper (diced)
  • 2 cups cheddar cheese (shredded, divided use)
  • 8 eggs
  • 1 can evaporated milk (12 ounces, or 1 ⅓ cups milk)
  • ½ teaspoon Italian seasoning (or your favorite herbs/spices (optional))
  • ½ teaspoon Kosher salt (or to taste)
  • ¼ teaspoon black pepper

Directions

  1. 1

    Preheat oven to 350°F (if baking immediately). Grease a 9x13 pan or a 3qt baking dish or spray with cooking spray.

  2. 2

    Brown sausage in a large skillet until no pink remains. Drain fat.

  3. 3

    Place the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese in the prepared dish. Gently mix the ingredients together and spread evenly in the pan.

  4. 4

    Add eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.

  5. 5

    Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese on top. Cover with foil and refrigerate overnight if desired (or bake immediately).

  6. 6

    Bake uncovered for 55-65 minutes or until cooked through.