Ingredients
Equipment
Method
- Preheat your oven to 350°F if you are 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 the fat.
- In the prepared dish, add the hash browns, cooked sausage, onions, bell peppers, and 1 1/2 cups of cheese. Gently mix the 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 and sprinkle the remaining cheese over the top.
- Cover the dish with foil. You can refrigerate it overnight if desired, or bake immediately.
- Bake uncovered for 55-65 minutes, or until cooked through.
Nutrition
Notes
The casserole can be assembled and baked immediately. You can also cover and refrigerate it for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance. Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand. If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time. Evaporated milk can be substituted with 1 1/3 cups of light cream, milk, or non-dairy milk of your choice.