Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole is is a complete meal in one dish. Eggs, hash browns, sausage (or ham) and loads of cheddar cheese make the perfect meal! Author: Holly Nilsson Recipe Type: American Total Time: 1 15 hourminutes
Prep time:
Cook time:
Serving size: 8
Calories per serving: 489
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 489
1 (20-ounce) package frozen shredded hash brown potatoes thawed
1 pound sausages cooked, crumbled and drained
1/4 cup onions finely diced
1/2 red bell pepper diced
1/2 green bell pepper diced
2 cups Cheddar cheese divided use
8 eggs
1 can evaporated milk 12 ounces, or 1 1/3 cups milk
1/2 teaspoon Italian seasoning or your favorite herbs/spices (optional)
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon black pepper or to taste
Directions:
Preheat oven to 350°F (if baking immediately).
Set aside 1/2 cup cheese for the topping.
Brown sausage and drain fat.
Place the hashbrowns, cooked sausage, onions, bell peppers, and the remaining 1 1/2 cups of cheese in a 9x13 baking pan. Gently mix the ingredients together and spread evenly in the pan.
Combine eggs, evaporated 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.
Source: spendwithpennies.com
Set aside 1/2 cup cheese for the topping.
Brown sausage and drain fat.
Place the hashbrowns, cooked sausage, onions, bell peppers, and the remaining 1 1/2 cups of cheese in a 9x13 baking pan. Gently mix the ingredients together and spread evenly in the pan.
Combine eggs, evaporated 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.
Source: spendwithpennies.com