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Hashbrown Breakfast Casserole

by Sara


  • 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 ounces, or 1 ⅓ cups milk
  • ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
  • salt & pepper to taste
  • 2 cups cheddar cheese


  • 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 9×13 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.

If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time.

Evaporated milk can be substituted with 1 1/3 cups milk.

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