Hashbrown Breakfast Casserole



  1. 20 ounces shredded hash browns thawed
  2. 1 pound sausage cooked, crumbled and drained
  3. ¼ cup onion finely diced
  4. ½ red bell pepper diced
  5. ½ green bell pepper diced
  6. 8 eggs
  7. 1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
  8. ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
  9. salt & pepper to taste
  10. 2 cups cheddar cheese


  1. Preheat oven to 350°F (if baking immediately).
  2. Brown sausage and drain fat.
  3. Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
  4. Set aside ½ cup cheese for the topping.
  5. Place remaining ingredients in a 9×13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.
  6. Cover and refrigerate overnight if desired.
  7. 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. milk can be substituted with 1 1/3 cups milk.

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