Hashbrown Breakfast Casserole
User Reviews
5
Hashbrown Breakfast Casserole
Description
Hashbrown Breakfast Casserole features a base of shredded hashbrowns mixed with browned ground pork sausage, finely diced onions, and both red and green bell peppers, combining textures and mild sweetness from the vegetables. The savory mix is topped with sharp cheddar cheese to lend richness. An egg and evaporated milk custard, seasoned with Italian herbs, black pepper, and salt, binds the casserole during baking.
Baked uncovered for nearly an hour, the casserole develops a firm, sliceable consistency with melted cheese on top. The Italian seasoning adds a subtle herbal note complementing the pork sausage, while the peppers give slight freshness. The dish is suitable for a substantial breakfast or brunch that can be assembled ahead and stored chilled overnight before baking.
For ease, the casserole can be prepared and refrigerated for up to two days or baked immediately. Swapping sausage for bacon or varying the shredded cheese allows flexibility. Removing the casserole from the fridge 30 minutes prior to baking helps it cook evenly, potentially requiring extra baking time.
Ingredients
- 20 ounces hash browns thawed, shredded
- 1 pound ground pork sausage cooked, crumbled, and drained
- ¼ cup onion finely diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 2 cups cheddar cheese divided, shredded
- 8 egg
- 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
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
- You can assemble and bake the casserole immediately or cover and refrigerate for up to two days before baking.
- Swap the sausage for 1 pound of cooked, crisp bacon if preferred.
- Any shredded cheese can be used instead of cheddar according to availability or taste.
- If refrigerated overnight, bring the casserole to room temperature about 30 minutes before baking to promote even cooking; baking time may increase by 10-15 minutes.
- Evaporated milk can be replaced with 1 ⅓ cups of light cream, regular milk, or a non-dairy milk alternative.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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