Hashbrown Breakfast Casserole

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  • 20 ounces shredded hash browns thawed
  • 1 pound ground pork sausage cooked, crumbled, and drained or bacon
  • ¼ cup grated onion, cooked with the meat
  • 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


Instructions

  • Preheat the oven to 350°F (if baking immediately). Grease a 9x13 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.


Notes

  • The casserole can be assembled and baked immediately or covered and refrigerated for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.
  • Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand.
  • If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
  • Evaporated milk can be substituted with 1-1/3 cups of light cream, milk, or non-dairy milk of your choice. 

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