Description
This Hashbrown Breakfast Casserole is a warm, cheesy, make-ahead breakfast perfect for busy mornings and holiday brunches. Loaded with sausage, eggs, cheddar, and tender hashbrowns, it bakes into a comforting dish everyone loves.
Ingredients
20 ounces shredded hash browns, thawed
1 pound beef sausage, cooked and crumbled
¼ cup finely diced onion
½ red bell pepper, diced
½ green bell pepper, diced
2 cups shredded cheddar cheese, divided
8 eggs
12 ounces evaporated milk (or 1⅓ cups regular milk)
½ teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Brown sausage in a skillet over medium-high heat, breaking it apart. Drain excess fat.
In the baking dish, combine thawed hashbrowns, sausage, onion, peppers, and 1½ cups cheddar. Mix gently.
Whisk eggs, evaporated milk, salt, pepper, and Italian seasoning in a large bowl.
Pour egg mixture evenly over the hashbrown mixture.
Sprinkle remaining cheese on top.
Bake uncovered for 55–65 minutes, or until set in the center.
Rest 10 minutes before slicing and serving.
Notes
You can assemble this casserole the night before and bake in the morning.
Thawed hashbrowns help the casserole cook evenly.
Add spicy sausage or pepper jack cheese for extra heat.
Leftovers reheat well for quick weekday breakfasts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Brunch
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 215 mg