I don't make casseroles too often--my kids prefer a lighter breakfast--but breakfast casseroles are fun sometimes, even for dinner or potlucks. My kids loved it, but I made sure the onion and peppers were diced ridiculously small so they didn't notice. I got this beauty from Holly Nilsson. Enjoy! Serves 10+.
Breakfast Casserole
20 oz shredded hash browns, thawed
1 lb breakfast sausage
1/4 c onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 c cheddar cheese
8 eggs
1 12-oz can evaporated milk, or 1 1/3 c milk
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1. Preheat oven to 350 degrees.* Spray 9x13 or 3 qt baking dish with cooking spray.
2. Heat large skillet over medium high heat. Brown sausage, breaking it up as it cooks, until no pink remains. Drain grease from skillet.
3. In sprayed dish, add hashbrowns, cooked sausage, onions, bell peppers, and 1 1/2 c of the cheese; gently mix together and spread evenly in pan.
4. In large bowl, add eggs, milk, salt, pepper, and Italian seasoning; whisk until combined. Pour over hashbrown mixture in pan and sprinkle remaining cheese on top. Cover dish with foil.
5. Bake in preheated oven 55-65 minutes or until cooked through.
* Can prepare ahead through step 4 and refrigerate. May need to add about 10 minutes to cook time.