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Hashbrown Breakfast Casserole Recipe

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This recipe for Hashbrown Breakfast Casserole is from The Douglas Family Cookbook Project, 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!
Category:
Category:
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
Directions:
Directions:
Preheat the oven to 350°F (if baking immediately). Grease a 9×13 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
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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