Ingredients
Main Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage, cooked, crumbled, and drained
- 1/4 cup finely diced onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
Egg Mixture
- 8 eggs
- 12 ounces evaporated milk (1 can, or 1 1/3 cups milk)
- 1/2 teaspoon Italian seasoning (or favorite herbs/spices, optional)
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F if baking right away. Grease a 9×13 inch casserole dish (or a 3-quart baking dish) with cooking spray to prevent sticking.
- Cook the Sausage: In a large skillet over medium-high heat, cook the ground pork sausage, breaking it into small pieces with a spoon, until no pink remains. Drain off excess fat and set aside.
- Layer the Casserole: Add the thawed hashbrowns, cooked sausage, diced onions, red and green bell peppers, and 1 1/2 cups of the cheddar cheese to your prepared casserole dish. Gently mix everything together and spread evenly in the pan.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, salt, pepper, and Italian seasoning (if using) until well combined.
- Assemble the Casserole: Pour the egg mixture evenly over the hashbrown mixture in the baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake or Refrigerate: You can bake the casserole immediately, or cover it tightly with foil and refrigerate overnight if you want to prepare ahead.
- Bake: If refrigerated overnight, remove the dish from the fridge 30 minutes before baking. Bake uncovered in the preheated oven for 55-65 minutes, or until the casserole is cooked through and set in the center. If baking directly after assembly, follow the same bake time.
Notes
- The casserole can be made ahead and refrigerated for up to 2 days before baking; if using pasteurized egg product, up to 3 days.
- Sausage can be swapped for 1 pound of bacon, cooked crisp, or you can use any type of shredded cheese you prefer.
- If the casserole is refrigerated overnight, let it sit at room temperature for 30 minutes before baking. It may need an extra 10-15 minutes of baking time.
- Evaporated milk can be replaced with 1 1/3 cups of light cream, milk, or non-dairy milk.
- Customize the veggies or meat to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 370
- Sugar: 3g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 195mg
