Hashbrown Breakfast Casserole
Ingredients
- 20 ounces shredded hash browns thawed
- 1 pound sausage cooked crumbled and drained
- 1/2 cup onion finely diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups cheddar cheese divided use
- 8 eggs
- 1 ⅓ cups milk
- ½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F (if baking immediately).
- Set aside ½ cup cheese for the topping.
- Brown sausage and drain fat.
- Place the hashbrowns, cooked sausage, onions, bell peppers, and the remaining 1 ½ cups of cheese in a 9x13 baking pan (greased/Pam/buttered). Gently mix the ingredients together and spread evenly in the pan.
- Combine eggs, milk, salt & pepper, and Italian seasoning in a bowl. Whisk until well combined.
- Pour egg mixture over the hashbrown mixture and sprinkle the remaining cheese on top. Cover and refrigerate overnight if desired.
- Bake uncovered for 55-65 minutes or until cooked through.
Notes
The casserole can be assembled and baked immediately or covered and refrigerated overnight before baking.
If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
Veggies can be substituted for the sausage. If using water-filled veggies, like mushrooms and spinach, make sure that they are cooked and drained to remove the excess moisture.
If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
Veggies can be substituted for the sausage. If using water-filled veggies, like mushrooms and spinach, make sure that they are cooked and drained to remove the excess moisture.