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 ground pork sausage cooked, crumbled, and drained
¼ cup finely diced onion
½ red bell pepper diced
½ green bell pepper diced
2 cups shredded cheddar cheese divided
8 eggs
12 ounces evaporated milk 1 can, or 1 ⅓ cups milk
½ teaspoon Italian seasoning or your favorite herbs and spices, optional
½ teaspoon Kosher salt or to taste
¼ teaspoon black pepper
Directions :
Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
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.
In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
Bake uncovered for 55-65 minutes or until cooked through.
