Ah, breakfast—the most important meal of the day, they say, right? But let’s be real, some mornings call for more than just a bowl of cereal or a quick toast run. Imagine waking up to the smell of melted cheese mingling with crispy hash browns and the comforting whisper of eggs baking in perfect harmony.
It’s like a warm hug on a chilly morning! This cheesy hash brown and egg breakfast casserole might just be your new morning obsession, or maybe just mine, because who can resist that golden, bubbly top calling your name?
Steps
- Preheat your oven to 350°F if you plan to bake immediately. Prepare a 9×13 inch or 3qt baking dish by greasing it or using a cooking spray.
- In a large skillet over medium-high heat, cook the sausage while breaking it up until it’s fully browned and no pink remains. Drain any excess fat.
- Spread the thawed hashbrowns evenly in the prepared dish. Add the cooked sausage, diced onions, bell peppers, and 1 ½ cups of cheese. Mix gently to combine.
- In a large bowl, whisk together eggs, evaporated milk, salt, pepper, and Italian seasoning until fully combined.
- Pour the egg mixture evenly over the hashbrown and sausage mixture in the dish. Sprinkle the remaining cheese on top.
- If desired, cover the dish with foil and refrigerate overnight, or proceed to bake immediately.
- Bake the casserole uncovered for 55-65 minutes, or until a knife inserted in the center comes out clean. If refrigerated overnight, let it sit at room temperature for 30 minutes before baking and allow an extra 10-15 minutes of baking time.
Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage, 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 (or 1 ? cups milk)
- ½ teaspoon Italian seasoning (or your preferred herbs and spices, optional)
- ½ teaspoon Kosher salt (or to taste)
- ¼ teaspoon black pepper
Nutritional Values
Calories: 4740 | Carbohydrates: 190g | Protein: 250g | Fat: 330g | Saturated Fat: 140g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 110g | Trans Fat: 1g | Cholesterol: 2460mg | Sodium: 8160mg | Potassium: 5980mg | Fiber: 10g | Sugar: 50g | Vitamin A: 9320IU | Vitamin C: 230mg | Calcium: 3570mg | Iron: 20mg
FAQ
- Can the breakfast casserole be prepared in advance?
- Yes, this hash brown breakfast casserole can be assembled ahead of time. You can either bake it immediately or cover it and store it in the fridge for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.
- What are some alternatives for sausage in the recipe?
- Pork sausage is commonly used, but you can substitute it with turkey sausage, ham, crispy bacon, or even leftover ground beef for a different flavor.
- Can I freeze the breakfast casserole?
- Absolutely! The casserole can be frozen for up to four months. Wrap individual pieces and store them in freezer bags. Thaw in the fridge overnight before reheating in the microwave or oven.
- What should I do if the casserole was refrigerated overnight before baking?
- If the casserole was refrigerated overnight, take it out of the fridge at least 30 minutes before baking to let it warm up slightly. It may need an additional 10-15 minutes of cooking time if it’s still quite cold.
- Can I use a different type of milk in the recipe?
- Yes, evaporated milk can be replaced with 1 1/3 cups of light cream, regular milk, or a non-dairy milk alternative of your choice.
Tips
- Prepare Ahead: You can assemble the casserole the night before and refrigerate it, making breakfast easier by simply baking it in the morning. Just remember to remove it from the fridge 30 minutes before placing it in the oven to bake.
- Ingredient Swaps: Feel free to customize the casserole with what you have available. Substitute sausage with bacon or ham, and use any type of cheese you prefer, such as pepper jack for a spicy kick.
- Egg Mixture Tips: Instead of evaporated milk, you can use regular milk, light cream, or a non-dairy alternative. This flexibility allows you to adapt the recipe to your dietary preferences.
- Leftover Storage: Store any leftover casserole in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions, which can be defrosted in the fridge overnight and reheated in the microwave or oven.
Equipment
- 9×13 inch baking dish (or a 3-quart baking dish)
- Large skillet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil (for covering the dish if refrigerating overnight)
