Hashbrown Breakfast Casserole
Recipes Breakfast / Brunch Main Dish Meal ideas Pork Quick and Easy
Description
Serve this breakfast dish on Sundays, holiday mornings or when company comes. It's a complete meal with eggs, hashbrowns, sausage and cheese.
Ingredients
20 oz. frozen shredded hash browns, thawed
1 lb. ground pork sausage, cooked, crumbled, and drained
1/4 c. finely diced onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 c. shredded sharp Cheddar cheese, divided
8 eggs
12 oz. can evaporated milk, or 1 1/3 c. milk
1/2 t. Italian seasoning, optional
1/2 t. Kosher salt, or to taste
1/4 t. black pepper
Directions
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Preheat oven to 350 degrees F. Grease or spray a 9×13 inch pan or a 3 quart baking dish.
Heat a large skillet over medium-high heat. Brown the sausage, breaking it up, until no pink remains. Discard fat.
In the prepared baking dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 1/2 c. cheese; mix. Spread out evenly.
In a large bowl, add the eggs, evaporated milk, salt and pepper, and Italian seasoning; whisk until well combined.
Pour the egg mixture over the hashbrown mixture; sprinkle the remaining cheese over the top.
Cover with aluminum foil. Bake immediately uncovered 55-65 minutes or until cooked through or refrigerate overnight, if desired.
8 servings.
*You can substitute the pork sausage with your favorite sausage and/or a favorite cheese for the Cheddar.