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Hashbrown Breakfast Casserole Recipe

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This recipe for Hashbrown Breakfast Casserole, by , is from Hopkins-Petry Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Helen Petry

Category:
Category:

Ingredients:  
Ingredients:  
20 ounces shredded hash browns thawed
1 pound hot italian sausage cooked, crumbled and drained
cup onion finely diced
red bell pepper diced
green bell pepper diced
8 eggs
1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
teaspoon Italian seasoning or your favorite herbs/spices (optional)
salt & pepper to taste
2 cups shredded taco style or sharp cheddar cheese

Directions:
Directions:
Preheat oven to 350F (if baking immediately).
Brown sausage and drain fat.
Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
Set aside cup cheese for the topping.
Place remaining ingredients in a 9x13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.
Cover and refrigerate overnight if desired.
Bake 55-65 minutes or until cooked through.
Notes
If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time.
Evaporated milk can be substituted with 1 1/3 cups milk.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:

 

 

 

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