Description
A hearty and delicious hashbrown breakfast casserole featuring shredded hashbrowns, savory sausage, colorful bell peppers, and melted cheddar cheese, all baked with a creamy egg and evaporated milk mixture. Perfect for brunch or a satisfying breakfast for a crowd.
Ingredients
Scale
Main Ingredients
- 20 ounces shredded hash browns (thawed)
- 1 pound sausage (your choice, 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 â…“ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat the 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. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain excess fat and set the cooked sausage aside.
- Combine Base Ingredients: In the prepared casserole dish, add the thawed hash browns, cooked sausage, diced onions, diced red and green bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix the ingredients together and spread evenly in the pan.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, kosher salt, black pepper, and Italian seasoning if using, until well combined and smooth.
- Assemble Casserole: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for a cheesy crust.
- Rest or Bake: You can choose to cover and refrigerate the casserole overnight for convenience. If refrigerated, remove it from the fridge 30 minutes before baking to let come to room temperature. Otherwise, proceed to baking immediately.
- Bake: Bake the casserole uncovered in the preheated oven for 55 to 65 minutes, or until the eggs are fully set and the top is golden brown and bubbly.
Notes
- For best texture, use thawed hash browns rather than fresh or frozen.
- Feel free to swap the sausage with bacon or ham for a different flavor profile.
- The casserole can be prepared the night before to save time in the morning.
- If you like your casserole spicier, add some crushed red pepper flakes or diced jalapeños.
- Use low-fat milk instead of evaporated milk for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
