Hashbrown Breakfast Casserole

I really liked this overnight breakfast casserole recipe. I felt like the flavors were just right! I added some of my own directions below because I didn't think the recipe was very clear on some of the instruction. We had this for Christmas breakfast 2021 and it was great and easy to put together the night before and serve with sticky buns. The picture below is off the website where I got the recipe.

https://www.spendwithpennies.com/hashbrown-breakfast-casserole/#wprm-recipe-container-170072

 PREP TIME20 minutes

COOK TIME55 minutes

TOTAL TIME1 hour 15 minutes

 SERVINGS8 servings

 AUTHORHolly Nilsson

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!

Ingredients

• ▢20 ounces shredded hash browns thawed (Be aware this may NOT be the full bag of hashbrowns. I also used the frozen cubed hashbrowns with little bits of pepper in it instead of the shredded. Also thaw them in the fridge the night before)
• ▢1 pound sausage cooked, crumbled and drained 
• ▢¼ cup onion finely diced
• ▢½ red bell pepper diced
• ▢½ green bell pepper diced
• ▢8 eggs
• ▢1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
• ▢½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
• ▢salt & pepper to taste
• ▢2 cups cheddar cheese
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Instructions

• Preheat oven to 350°F (if baking immediately).
• Brown sausage and drain fat (I cooked the sausage most of the way and then added the onion and red and green pepper and finished cooking and then drained some of the fat off)
• Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
• Set aside ½ cup cheese for the topping.
• Place remaining ingredients in a 9x13 baking pan (this is the sausage and onion and pepper mixture). Then put the cheese on top of the sausage mixture, I added a little extra cheese and then Pour egg mixture over the mixture and top with remaining cheese and maybe a little more extra cheese.
• Cover and refrigerate overnight if desired.
• Bake 55-65 minutes or until cooked through.
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Recipe Notes

If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time.

Evaporated milk can be substituted with 1 1/3 cups milk.

NUTRITION INFORMATION

Calories: 413, Carbohydrates: 15g, Protein: 23g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 234mg, Sodium: 615mg, Potassium: 467mg, Fiber: 1g, Sugar: 1g, Vitamin A: 824IU, Vitamin C: 22mg, Calcium: 241mg, Iron: 2mg