Description
This easy hashbrown breakfast casserole is a hearty, make-ahead dish that’s perfect for feeding a crowd. Made with crispy hashbrowns, savory sausage, eggs, and melty cheese, this flavorful breakfast bake is great for holidays, brunches, or meal prep!
Ingredients
Units
Scale
- 1 lb ground sausage
- 20 oz shredded hashbrowns, thawed
- 1/4 cup white onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups cheddar cheese, shredded
- 8 large eggs
- 1 (12 oz) can evaporated milk
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp Italian seasoning
- Cooking spray
Instructions
- Preheat & Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
- Cook Sausage: In a skillet over medium-high heat, brown the sausage until fully cooked, then drain the grease.
- Mix Ingredients: In a large bowl, combine the cooked sausage, hashbrowns, diced onion, diced bell peppers, and 1 ½ cups of shredded cheese. Spread the mixture evenly in the prepared baking dish.
- Whisk Eggs: In another bowl, whisk together eggs, evaporated milk, salt, pepper, and Italian seasoning.
- Assemble: Pour the egg mixture over the hashbrown mixture. Sprinkle the remaining ½ cup of shredded cheese on top.
- Bake: Bake for 55-65 minutes or until the center is fully set and the top is golden brown.
- Serve & Enjoy: Let the casserole rest for a few minutes before slicing.
Notes
- Make Ahead: Assemble the night before, cover, and refrigerate overnight. Bake fresh in the morning.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze individual portions for an easy meal prep breakfast!
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 230mg