Description
A hearty and delicious Hashbrown Breakfast Casserole featuring savory sausage, bell peppers, onions, and melted cheddar cheese baked with eggs and evaporated milk. This make-ahead casserole is perfect for brunch or a satisfying breakfast and can be refrigerated overnight for convenience.
Ingredients
Scale
Hashbrown Mixture
- 20 ounces shredded hash browns (thawed)
- 1 pound sausage (cooked, crumbled, and drained)
- ¼ cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1½ cups shredded cheddar cheese
Egg Mixture
- 8 eggs
- 12 ounces evaporated milk (1 can or 1â…“ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese (for topping)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish thoroughly or spray it with cooking spray to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned with no pink remaining. Drain excess fat and set the sausage aside.
- Assemble the Casserole: In the prepared casserole dish, combine the thawed hash browns, cooked sausage, diced onions, diced red and green bell peppers, and 1½ cups of shredded cheddar cheese. Gently mix everything together and spread evenly in the pan.
- Prepare the Egg Mixture: In a large bowl, thoroughly whisk the eggs, evaporated milk, salt, black pepper, and Italian seasoning if using, to create a smooth, evenly mixed egg custard.
- Combine and Top: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top.
- Refrigerate or Bake: You have the option to cover and refrigerate the casserole overnight for convenience. If refrigerated, remove it from the fridge about 30 minutes before baking to come to room temperature. If baking immediately, proceed to the next step.
- Bake the Casserole: Bake the casserole uncovered in the preheated oven for 55-65 minutes until the eggs are fully set and the top is golden brown and slightly crispy.
Notes
- Using evaporated milk gives a creamier texture compared to regular milk.
- For a healthier option, substitute sausage with turkey sausage or omit for a vegetarian variation.
- You can customize the vegetables—add mushrooms or spinach if desired.
- The casserole can be prepared the night before and baked fresh in the morning for convenience.
- Make sure hash browns are fully thawed to ensure even cooking.
- Let the casserole rest for 10 minutes after baking for easier slicing.
