Hashbrown Breakfast Casserole

Instructions Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray. Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat. In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients together and spread evenly in the pan. In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined. Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top. Cover the dish with foil and refrigerate overnight if desired, or bake immediately. Bake uncovered for 55-65 minutes or until cooked through.

I love this recipe! We use Italian chicken sausage and just remove the casing and cook it like ground chicken before adding it to the recipe. This year every store around me was sold out of hash browns. I used tater tots and it still turned out great! I was just intentional about not salting the eggs (there’s enough salt from tater tots, sausage and cheese). Also it works to sub whole milk for evaporated. Last year I accidentally bought condensed milk instead of evaporated. Now that was a bummer, but my husband still ate it. He said it tasted like a McGriddle, haha.

This recipe was perfect! I served it for a group breakfast and it was a huge hit. Everyone raved about it and it was so easy to make.