Hashbrown Breakfast Casserole
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
Preheat the oven to 350°F (if baking immediately). Grease a 9x13 inch pan or a 3qt baking dish or spray with cooking spray.
- 2
Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
- 3
In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients together and spread evenly in the pan.
- 4
In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
- 5
Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
- 6
Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
- 7
Bake uncovered for 55-65 minutes or until cooked through.