Hashbrown Breakfast Casserole


A complete meal in one dish. Eggs, hash browns, sausage (or ham) and loads of cheddar cheese make the perfect meal!


• 20 ounces shredded or cubed hash browns thawed

• 1 pound sausage cooked, crumbled and drained (or cubes of ham is really good too)

• 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


1. Preheat oven to 350°F (if baking immediately).

2. Brown sausage and drain fat.

3. Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.

4. Set aside ½ cup cheese for the topping.

5. Place remaining ingredients in a 9x13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.

6. Cover and refrigerate overnight if desired.

7. Bake 55-65 minutes or until cooked through.

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.


Nisha John