Description
This hearty Hashbrown Breakfast Casserole combines crispy hashbrowns, savory sausage, colorful bell peppers, and a cheesy egg mixture baked to golden perfection. Ideal for a comforting brunch or make-ahead breakfast, it can be prepared the night before and baked fresh in the morning for an easy, satisfying meal that serves eight.
Ingredients
Scale
Base
- 20 ounces shredded hash browns (thawed)
- 1 pound 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)
Egg Mixture
- 8 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 with butter or spray it thoroughly with cooking spray to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Continue until there is no pink remaining and the sausage is browned. Drain any excess fat and set the cooked sausage aside.
- Assemble the Casserole: In the prepared casserole dish, combine the thawed hash browns, cooked sausage, finely diced onion, diced red and green bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix everything until evenly distributed, then spread the mixture evenly in the dish.
- Prepare the Egg Mixture: In a large bowl, whisk together the 8 eggs, evaporated milk, kosher salt, black pepper, and Italian seasoning (if using) until the mixture is smooth and well 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 over the top to create a cheesy crust.
- Refrigerate or Bake: You have two options here: either cover the casserole and refrigerate it overnight to bake later, or bake it right away. If refrigerating, remove it from the fridge about 30 minutes before baking to allow it to come to room temperature.
- Bake the Casserole: Bake the casserole uncovered for 55 to 65 minutes in the preheated oven, or until the eggs are set in the center and the top is golden brown. Remove from the oven and let it cool slightly before serving.
Notes
- You can substitute sausage with cooked bacon or omit the meat for a vegetarian version.
- Make sure to thaw the hash browns completely to avoid excess moisture.
- Allowing the casserole to rest for 10 minutes after baking helps it set and makes serving easier.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a pinch of nutmeg or smoked paprika can enhance the flavor profile.
