Hashbrown Breakfast Casserole
Breakfast
Ingredients
20 ounces shredded hash browns thawed
1 pound sausage or bacon cooked, crumbled and drained
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
Directions
Preheat oven to 350°F (if baking immediately).
Brown the sausage/bacon and drain the fat.
Combine the eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
Set aside ¼ of the cheese for the topping.
Place the remaining ingredients in a 9x13 baking pan. Pour the egg mixture over the mixture and top with the remaining cheese.
Cover and refrigerate overnight if desired.
Bake 55-65 minutes or until cooked through.
Notes
If the casserole is refrigerated overnight, remove it 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.
Nutrition
Calories: 413, Carbohydrates: 15g, Protein: 23g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 234mg, Sodium: 615mg, Potassium: 467mg, Fiber: 1g, Sugar: 1g, Vitamin A: 824IU, Vitamin C: 22mg, Calcium: 241mg, Iron: 2mg