hash brown breakfast casserole
Craving a comforting breakfast that'll feed the whole family? This hash brown breakfast casserole is the perfect solution.
Ingredients
Main Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage
- 1 cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
Egg Mixture
- 12 ounces evaporated milk (1 can, or 1⅓ cups regular milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon Kosher salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, brown sausage until no pink remains, breaking it up while cooking. Drain fat.
- In prepared dish, layer: thawed hash browns, cooked sausage, diced onions, bell peppers, and 1½ cups cheese. Mix gently and spread evenly.
- Whisk together eggs, evaporated milk, salt, pepper, and Italian seasoning in a large bowl.
- Pour egg mixture over hash brown mixture and top with remaining ½ cup cheese.
- For immediate cooking: Bake uncovered 55-65 minutes until center is set. For make-ahead: Cover with foil, refrigerate overnight, let stand 15 minutes before baking.
- Let rest 5-10 minutes before serving.