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Hashbrown Breakfast Casserole

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This Hashbrown Breakfast Casserole is a hearty and satisfying meal, packed with crispy hashbrowns, savory sausage, fresh veggies, and a cheesy egg mixture. It’s perfect for busy mornings or weekend brunches, and can even be prepped the night before.

Ingredients

20 ounces shredded hash browns, thawed

1 pound ground beef 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

  1. Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3-quart 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 excess fat.
  3. In the prepared baking dish, layer the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of shredded cheese. Gently mix the ingredients together and spread evenly in the pan.
  4. In a large bowl, whisk together the eggs, evaporated milk, salt, pepper, and Italian seasoning (if using) until well combined.
  5. Pour the egg mixture over the hashbrown mixture in the pan and sprinkle the remaining ½ cup of cheese on top.
  6. Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
  7. Bake uncovered for 55-65 minutes, or until the casserole is fully cooked through and golden brown on top.

Notes

  • Vegetarian Option: Replace the sausage with vegetarian sausage or a combination of sautéed mushrooms, spinach, and additional veggies like zucchini.
  • Spicy: Add diced jalapeños or a pinch of red pepper flakes to give your casserole a spicy kick.
  • Cheese Variety: Swap the cheddar for mozzarella, pepper jack, or Monterey Jack for a different flavor profile.
  • Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Reheat individual servings in the microwave for about 1-2 minutes, or reheat the entire casserole in the oven at 350°F for 15-20 minutes until warmed through.
  • Freezing: The casserole can be frozen. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and bake as directed.

Nutrition

Find it online: https://bitezly.com/hashbrown-breakfast-casserole/