Hashbrown Breakfast Casserole

Name: Hashbrown Breakfast Casserole
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 20 ounces shredded hash browns; 1 pound ground pork sausage; ¼ cup finely diced onion; ½ red bell pepper; ½ green bell pepper; 2 cups shredded cheddar cheese; 8 eggs; 12 ounces evaporated milk; ½ teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon black pepper

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
474 kcal
Course
Breakfast
Cuisine
American

Hashbrown Breakfast Casserole

Layla Henson

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Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!

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Ingredients

Servings

20 ounces shredded hash browns thawed
1 pound ground pork 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
8 eggs
12 ounces evaporated milk 1 can, or 1 ⅓ cups milk
½ teaspoon Italian seasoning or your favorite herbs and spices, optional
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper

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Instructions

Preheat the oven to 350°F (if baking immediately). Grease a 9x13 inch pan or a 3qt baking dish or spray with cooking spray.
Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients together and spread evenly in the pan.
In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
Bake uncovered for 55-65 minutes or until cooked through.

Notes

The casserole can be assembled and baked immediately or covered and refrigerated for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.
Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand.
If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
Evaporated milk can be substituted with 1 1/3 cups of light cream, milk, or non-dairy milk of your choice.

Nutrition Information

Show Details

Calories 474 (24%) Carbohydrates 19g (6%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 246mg (82%) Sodium 816mg (34%) Potassium 598mg (17%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 932IU (19%) Vitamin C 23mg (26%) Calcium 357mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 474 kcal

% Daily Value*

Calories	474	24%
Carbohydrates	19g	6%
Protein	25g	50%
Fat	33g	51%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Cholesterol	246mg	82%
Sodium	816mg	34%
Potassium	598mg	13%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	932IU	19%
Vitamin C	23mg	26%
Calcium	357mg	36%
Iron	2mg	11%