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Hashbrown Breakfast Casserole
Donna

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Casserole
Cuisine: American
Calories: 474
Ingredients Equipment Method

Ingredients
  

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)
  • 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

Equipment

  • 9x13 inch pan
  • large skillet

Method
 

Instructions
  1. Preheat the oven to 350°F (if baking immediately). Grease a 9x13 inch pan or a 3qt baking dish or spray with cooking spray.
  2. Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
  3. 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.
  4. In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
  5. Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
  6. Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
  7. Bake uncovered for 55-65 minutes or until cooked through.