Ingredients
Scale
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage, cooked, crumbled, and drained
- 1/4 cup finely diced onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 eggs
- 12 ounces evaporated milk (1 can, or 1 1/3 cups milk)
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch pan or a 3qt baking dish.
- Brown the sausage in a skillet over medium-high heat, breaking it up with a spoon. Drain fat.
- In the baking dish, combine hash browns, sausage, onions, bell peppers, and 1 1/2 cups of cheese. Mix and spread evenly.
- In a bowl, whisk eggs, evaporated milk, salt, pepper, and Italian seasoning.
- Pour the egg mixture over the hash brown mixture. Sprinkle remaining cheese on top.
- Cover with foil and refrigerate overnight or bake immediately.
- Bake uncovered for 55-65 minutes or until cooked through.
Notes
- You can make this ahead and refrigerate overnight.
- Pre-cooking hash browns is not necessary.
- Drain sausage well to prevent sogginess.
- Add-ins: mushrooms, spinach, or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 250mg