Description
A hearty breakfast casserole made with hash browns, sausage, cheese, and eggs, perfect for busy mornings.
Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound ground beef sausage, cooked, crumbled, and drained
- 1/4 cup finely diced onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
- 12 ounces evaporated milk (1 can, or 1 ⅓ cups milk)
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine hash browns, cooked and drained ground beef sausage, diced onion, and diced bell peppers.
- In a separate bowl, whisk together eggs, evaporated milk, Italian seasoning, salt, and pepper until well combined.
- Stir 1 cup of shredded cheddar cheese into the egg mixture until combined.
- Pour the egg and cheese mixture over the hash brown and sausage mixture in the baking dish and stir gently to coat everything evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and the casserole is set. A knife inserted into the center should come out clean.
- Let the casserole rest for 5-10 minutes before cutting and serving.
Notes
Feel free to customize with different vegetables or meats, and store leftovers in the fridge for 3-5 days or freeze for up to 3 months.