Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) if baking immediately. Grease a 9x13 inch pan or a 3qt baking dish, or spray it 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 off the fat.
- In the prepared dish, combine the hash browns, cooked sausage, onions, bell peppers, and 1 ½ cups of the cheese. Gently mix these ingredients together and spread them evenly in the pan.
- In a large bowl, add the eggs, evaporated milk, salt, pepper, and Italian seasoning. Whisk until well combined.
- Pour the egg mixture over the hash brown mixture in the dish. Sprinkle the remaining cheese over the top.
- Cover the dish with foil. You can refrigerate it overnight if desired, or bake it immediately.
- Bake uncovered for 55-65 minutes, or until the bake is cooked through and set.
Nutrition
Notes
The casserole can be assembled and baked right away, or covered and refrigerated for up to two days before baking. If you use pasteurized egg product, it can be prepared up to three days in advance. You can swap the sausage for 1lb of bacon, cooked crisp, and use any type of shredded cheese you have. If the casserole was refrigerated overnight, take it out of the fridge 30 minutes before baking. It might need an extra 10-15 minutes of cooking time. Evaporated milk can be replaced with 1 1/3 cups of light cream, milk, or non-dairy milk.