Description
This hearty Hashbrown Breakfast Casserole is a delicious way to start the day. Packed with hash browns, sausage, peppers, and cheese, it’s a crowd-pleaser for breakfast or brunch.
Ingredients
Units
Scale
Hashbrown Casserole:
- 20 ounces shredded hash browns, thawed
Sausage Mixture:
- 1 pound ground pork sausage, cooked, crumbled, and drained
- 1/4 cup finely diced onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
Egg Mixture:
- 8 eggs
- 12 ounces evaporated milk (1 can) or 1 1/3 cups milk
- 1/2 teaspoon Italian seasoning or preferred herbs/spices (optional)
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch pan or a 3-quart baking dish.
- Cook Sausage: Brown sausage in a skillet until no longer pink. Drain fat.
- Assemble: In the dish, combine hash browns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese.
- Mix Egg Mixture: In a bowl, whisk eggs, evaporated milk, salt & pepper, and Italian seasoning.
- Combine: Pour egg mixture over hashbrown mix. Sprinkle remaining cheese on top.
- Bake: Cover with foil and refrigerate overnight or bake immediately. Bake uncovered for 55-65 minutes.
Notes
- The casserole can be assembled and refrigerated for up to two days before baking.
- Swap sausage for 1lb of crispy bacon. Any shredded cheese can be used.
- If refrigerated, let sit at room temperature for 30 minutes before baking. Adjust cooking time if needed.
- Evaporated milk can be substituted with light cream or non-dairy milk.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 830mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 225mg
