What a wonderful breakfast/brunch item that will please up to 8 people. I got the recipe from a friend, who got it from her friend, who got it from who knows who? Doesn’t really matter the source, the thing is, you can customize it to suit your own preferences. For instance, if you are following a keto-friendly diet, skip the hash browns, but you might want to increase some of the other ingredients that go into the eggs. Instead of 1/4 cup of chopped onion, The Hubs added 3/4 cup of minced shallot.
You can even assemble it the day before, just cover the uncooked dish with foil and refrigerate overnight, then bake it in the oven until cooked, about 45 minutes. Which was EGGSactly what we did, so the morning of the feast, we were basically prep-free!
Store any remaining casserole in tightly wrapped foil, and store in refrigerator for up yo 3 days.
Breakfast Casserole
Ingredients
- 20 oz. shredded hash browns, thawed
- 1 lb. sausage cooked, crumbled and drained
- 1/4 cup onion, finely diced
- 1 red or green bell pepper, diced
- 2 cups cheddar cheese, shredded
- 8 eggs
- 1 12 oz. can evaporated milk OR 1 1/3 cups milk
- 1/2 tsp. Italian seasoning
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
Directions
- Preheat oven to 350°F.
- Grease a 9 x 13-inch baking dish.
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a wooden spoon, until no pink remains. Drain the fat.
- In the prepared dish, add hash browns, sausage, onion, bell pepper, and a 1/2 cup cheese. Gently mix and spread evenly.
- In a large bowl, add eggs, evaporated milk, salt and pepper, and Italian seasoning. Whisk until combined.
- Pour the egg mixture over the pan ingredients, and sprinkle on the remaining cheese.
- Cover dish with foil, and refrigerate overnight, or bake immediately, uncovered for 45-55 minutes until cooked through.
Accounting for Taste 