Description
This hearty Hashbrown Breakfast Casserole is the perfect make-ahead meal for busy mornings. Combining crispy hashbrowns, savory sausage, fresh bell peppers, and a rich custard of eggs and evaporated milk, it bakes to golden perfection topped with melted cheddar cheese. Serve it warm for a satisfying breakfast that feeds a crowd and can be enjoyed reheated throughout the week.
Ingredients
Scale
Hashbrown Casserole Base
- 20 ounces shredded hash browns (thawed)
- 1 pound sausage (your choice, 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 large eggs
- 12 ounces evaporated milk (1 can, or about 1â…“ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Cheese Topping
- ½ cup shredded cheddar cheese
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish well or spray it with cooking spray to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add your choice of sausage and cook, breaking it apart with a spoon, until browned thoroughly with no pink remaining. Drain excess fat and set the cooked sausage aside to cool slightly.
- Assemble the Casserole: In the prepared casserole dish, combine thawed hashbrowns, cooked sausage, diced onion, diced red and green bell peppers, and 1½ cups shredded cheddar cheese. Use a spoon or spatula to gently mix these ingredients until evenly distributed, then spread the mixture evenly in the dish.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, evaporated milk, salt, pepper, and Italian seasoning (if using) until the mixture is uniformly combined and slightly frothy.
- Combine and Top: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup shredded cheddar cheese evenly across the top.
- Refrigerate or Bake: You have the option to cover the casserole and refrigerate it overnight for convenience. If refrigerated, let the casserole sit at room temperature for 30 minutes before baking. If you prefer to bake immediately, proceed without delay.
- Bake the Casserole: Place the uncovered dish into the preheated oven. Bake for 55 to 65 minutes, or until the eggs are fully set, and the casserole top turns a lovely golden brown. Remove from oven and allow it to cool slightly before serving.
Notes
- Using thawed hashbrowns helps prevent excess water content, which can make the casserole soggy.
- Feel free to substitute the sausage with bacon or turkey sausage for variation.
- To make this dish vegetarian, omit the sausage and add extra vegetables such as mushrooms or spinach.
- Adding Italian seasoning is optional but adds a nice herbaceous flavor.
- Refrigerating overnight enhances the flavors and makes morning preparation easier.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
