Hashbrown Breakfast Casserole
A crowd-pleasing, easy breakfast casserole featuring crispy thawed hash browns, savory sausage, and a rich custard base made with evaporated milk. Perfect for holiday mornings or stress-free meal prepping.
Ingredients
- 20 ounces shredded hash browns must be thawed completely
- 1 pound ground breakfast sausage beef or turkey; cooked, crumbled, and drained
- 1/4 cup onion finely diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 cups shredded cheddar cheese divided
- 8 large eggs room temperature preferred
- 12 ounces evaporated milk 1 can; or 1 1/3 cups regular milk
- 1/2 tsp Italian seasoning optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly cracked
Instructions
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish with butter or cooking spray.
- Cook the sausage in a large skillet over medium-high heat until no pink remains. Drain excess fat completely.
- In the baking dish, combine thawed hash browns, cooked sausage, diced onion, bell peppers, and 1.5 cups of cheese. Toss gently and spread into an even layer.
- Whisk together eggs, evaporated milk, salt, pepper, and Italian seasoning in a large bowl until smooth.
- Pour the egg mixture over the potato layer and top with the remaining 1/2 cup of cheese.
- Bake uncovered for 55 to 65 minutes until the center is set and the top is golden brown.
Notes
Make-Ahead Tip: Assemble the casserole the night before, cover, and refrigerate. Let sit on the counter for 30 minutes before baking, and add 10 minutes to the cook time.