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Hashbrown Breakfast Casserole
5.0 (3016 reviews)
Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!
Total Time90
Servings8
474
Caloriesper servingNutrition Information
474
Calories
33 g
Fat
19 g
Carbs
25 g
Protein
1 g
Fiber
5 g
Sugar
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
Instructions
- 1Preheat the oven to 350°F (if baking immediately). Grease a 9x13 inch pan or a 3qt baking dish or spray with cooking spray.
- 2Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
- 3In 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.
- 4In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
- 5Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
- 6Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
- 7Bake uncovered for 55-65 minutes or until cooked through.