Hashbrown Breakfast Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 ounces shredded hash browns thawed
1 pound sausage cooked, crumbled, and drained
¼ cup onion finely diced
½ red bell pepper diced
½ green bell pepper diced
2 cups cheddar cheese shredded, divided use
8 eggs
1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
½ teaspoon Kosher salt or to taste
¼ teaspoon black pepper
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Directions: |
Directions:Preheat oven to 350°F (if baking immediately). Grease a 9x13 pan or a 3qt baking dish or spray with cooking spray.
Brown sausage in a large skillet until no pink remains.
Drain fat.
Place the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese in the prepared dish.
Gently mix the ingredients together and spread evenly in the pan.
Add 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 on top. Cover with foil and refrigerate overnight if desired (or bake immediately).
Bake uncovered for 55-65 minutes or until cooked through. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Prep: 20 min, bake: 55-65 min |
Personal
Notes: |
Personal
Notes: The casserole can be assembled and baked immediately or covered and refrigerated up to two days before baking. If using pasteurized egg product, it can be prepared 3 days in advance.
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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