Description
This Hashbrown Breakfast Casserole is a hearty, savory dish perfect for a family breakfast or brunch. Layers of crispy hashbrowns, flavorful cooked sausage, sautéed bell peppers and onions, and creamy eggs baked together with melted cheddar cheese create a satisfying and comforting meal. It can be prepared the night before for an easy morning bake.
Ingredients
Scale
Main Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound sausage of your choice, 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 large eggs
- 12 ounces evaporated milk (1 can) or 1 â…“ cups milk
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or spray it with cooking spray to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage and cook it until browned, breaking it up with a spoon so it crumbles evenly. Make sure there’s no pink remaining. Drain off any excess fat and set the sausage aside.
- Assemble the Casserole: In the prepared casserole dish, combine the thawed hashbrowns, cooked sausage, diced onion, diced red and green bell peppers, and 1 ½ cups of the shredded cheddar cheese. Gently mix the ingredients to distribute evenly, then spread the mixture flat in the pan.
- Prepare the Egg Mixture: In a large bowl, whisk together the 8 eggs, evaporated milk (or regular milk), kosher salt, black pepper, and optional Italian seasoning until the mixture is smooth and fully combined.
- Combine and Top: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Refrigerate or Bake: You can cover the casserole and refrigerate it overnight for convenience, or bake it immediately. If refrigerated overnight, allow it to sit at room temperature for about 30 minutes before baking.
- Bake the Casserole: Place the dish uncovered in the preheated oven and bake for 55 to 65 minutes. The casserole is done when the eggs are fully set and the top is golden brown and slightly crispy. Remove from oven and let it cool slightly before serving.
Notes
- For a vegetarian version, substitute the sausage with plant-based sausage or additional vegetables.
- You can customize the cheese type for different flavors; Monterey Jack or mozzarella work well.
- Utilizing evaporated milk adds creaminess but whole milk works fine as an alternative.
- Make-ahead tip: Prepare the casserole the night before, refrigerate it covered, and bake fresh in the morning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
