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Hashbrown Breakfast Casserole Recipe

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A hearty and satisfying breakfast casserole featuring crispy hash browns, savory sausage, bell peppers, eggs, and melted cheddar cheese. Perfect for breakfast, brunch, or a quick dinner, and can be prepared ahead of time.

Ingredients

  • 20 ounces shredded hash browns, thawed
  • 1 pound ground beef, cooked, crumbled, and drained
  • 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 (1 can, or 1 ⅓ cups milk)
  • ½ teaspoon Italian seasoning or your favorite herbs and spices (optional)
  • ½ teaspoon Kosher salt (or to taste)
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the oven to 350°F (if baking immediately). Grease a 9x13-inch pan or a 3qt baking dish, or spray with cooking spray.
  2. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain any excess fat.
  3. In the prepared dish, add the thawed hash browns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix everything together and spread evenly in the pan.
  4. In a large bowl, whisk together the eggs, evaporated milk, salt, pepper, and Italian seasoning (if using) until well combined.
  5. Pour the egg mixture evenly over the hashbrown mixture and sprinkle the remaining cheese over the top.
  6. Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
  7. Bake uncovered for 55-65 minutes or until the casserole is cooked through and golden brown on top.

Notes

  • Vegetarian Version: Skip the sausage and replace it with your favorite vegetables like mushrooms, spinach, or zucchini.
  • Meat Options: Ground beef can be swapped with breakfast sausage, turkey sausage.
  • Cheese Options: Try mixing cheeses such as Monterey Jack, mozzarella, or pepper jack for added flavor.
  • Spicy Kick: Add diced jalapeños or spicy sausage to give the casserole a heat boost.
  • Storage: Leftovers can be stored in the fridge for up to 4 days. Reheat in the microwave or oven.

Nutrition

Find it online: http://recipesbyjanet.com/hashbrown-breakfast-casserole-recipe/