Description
This hearty Hashbrown Breakfast Casserole is a perfect start to any morning, combining crispy hashbrowns, savory sausage, vibrant bell peppers, and creamy eggs baked to golden perfection. Easy to prepare ahead and customizable, it’s ideal for feeding a crowd or enjoying leftovers.
Ingredients
Main Ingredients
- 20 ounces shredded hash browns (thawed)
- 1 pound 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 (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or spray it with cooking spray to prevent sticking.
- Cook Sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Continue until no pink remains. Drain excess fat and set the cooked sausage aside.
- Combine Base Ingredients: In the prepared casserole dish, add thawed hashbrowns, cooked sausage, diced onions, diced red and green bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix these ingredients together ensuring an even spread across the pan.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, kosher salt, black pepper, and Italian seasoning (if using) until the mixture is smooth and well combined.
- Assemble Casserole: Pour the egg mixture evenly over the hashbrown mixture in the casserole dish. Then, sprinkle the remaining ½ cup of cheddar cheese evenly across the top.
- Optional Refrigeration: You may cover and refrigerate the casserole overnight for convenience. If refrigerated, remove it from the fridge about 30 minutes before baking to come to room temperature. Alternatively, bake immediately.
- Bake: Bake the casserole uncovered at 350°F for 55-65 minutes. The casserole is done when the eggs are fully set and the top is golden brown.
Notes
- You can substitute sausage with bacon or ham depending on preference.
- For a lighter option, use low-fat cheese and milk.
- This casserole can be prepared the night before to save time in the morning.
- Ensure sausages are fully cooked before combining to avoid undercooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
