Hashbrown Breakfast Casserole
Start your morning right with this hearty, cheesy Hashbrown Breakfast Casserole! Packed with crispy hash browns, savory sausage, colorful bell peppers, and gooey cheddar cheese, this all-in-one dish is the ultimate breakfast crowd-pleaser.
Servings: 8 servings
Calories: 350kcal
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound sausage, cooked, crumbled, and drained
- 1/4 cup onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 8 large eggs
- 12 ounces evaporated milk (or 1 1/3 cups regular milk)
- 1/2 teaspoon Italian seasoning (optional)
- to taste salt & pepper
- 2 cups cheddar cheese, shredded (reserve 1/2 cup for topping)
Instructions
- Preheat oven to 350°F if baking immediately.
- In a skillet over medium heat, brown the sausage. Drain excess grease and set aside.
- In a large bowl, whisk together eggs, evaporated milk, Italian seasoning, salt, and pepper.
- In a greased 9x13 baking dish, layer hash browns, cooked sausage, onions, and bell peppers. Mix to distribute evenly.
- Pour the egg mixture evenly over the top and sprinkle with 1 1/2 cups of shredded cheese.
- Cover and refrigerate overnight if prepping ahead, or bake immediately for 55–65 minutes, or until the center is set and edges are golden.
- Sprinkle with reserved 1/2 cup of cheese in the last 5 minutes of baking, if desired. Let rest for 5–10 minutes before slicing and serving.
Notes
Great for prepping ahead! Try swapping the sausage with bacon or adding mushrooms, jalapeños, or spinach for variation.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 200mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg