Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole is is a complete meal in one dish. Eggs, hash browns, sausage (or ham) and loads of cheddar cheese make the perfect meal!
PREP TIME 20 minutes
COOK TIME 55 minutes
TOTAL TIME 1 hour 15 minutes
SERVINGS 8 servings
AUTHOR Holly Nilsson
COURSE Breakfast, Casserole
CUISINE American
Ingredients
- 20 ounces shredded hash browns thawed
- 1 pound sausage cooked, crumbled and drained
- ¼ cup onion finely diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 8 eggs
- 1 can evaporated milk 12 ounces½, or 1 ⅓ cups milk
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| Hashbrown Breakfast Casserole |
- ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
- salt & pepper to taste
- 2 cups cheddar cheese
Instructions
- Preheat oven to 350°F (if baking immediately).
- Brown sausage and drain fat.
- Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
- Set aside ½ cup cheese for the topping.
- Place remaining ingredients in a 9x13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.
- Cover and refrigerate overnight if desired.
- Bake 55-65 minutes or until cooked through.
Source Recipes HERE
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