Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large bowl, combine the thawed and well-squeezed shredded hash browns, cooked and crumbled breakfast sausage, chopped onion, chopped green bell pepper, chopped red bell pepper, shredded cheddar cheese, and shredded Monterey Jack cheese. Toss everything together gently to ensure an even distribution of ingredients.2 pounds frozen shredded hash browns, 1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- In a separate medium bowl, whisk together the 6 large eggs, 1 ½ cups milk, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined and slightly frothy. This mixture will bind everything together and create a rich, creamy base for your casserole.6 large eggs, 1 ½ cups milk, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the egg and milk mixture evenly over the hash brown and vegetable mixture in the baking dish. Use a spatula or spoon to gently press down and ensure all the ingredients are submerged in the liquid, making sure the hash browns are well coated.
- Place the prepared baking dish in the preheated oven. Bake for 50-60 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This resting period allows the casserole to set up properly, making it easier to cut into neat portions.
- Serve warm, garnished with your favorite toppings such as a dollop of sour cream, a sprinkle of fresh chives, extra shredded cheese, or a spoonful of salsa.
Notes
Leftover casserole can be refrigerated for 3-4 days. Reheat in the oven for best results.
