1-Getting started: with this cheesy hash brown and egg breakfast casserole begins with preheating your oven, setting the stage for a hassle-free bake. First, heat the oven to 350°F and grease a 9×13 inch pan or 3-quart dish with cooking spray to avoid any sticking issues. This simple step ensures your casserole comes out clean and ready to serve.

2-Next, in a large skillet over medium-high heat, brown the 1 pound of ground pork sausage, breaking it up until no pink remains, then drain the fat for a healthier result. Once done, combine the 20 ounces of thawed shredded hash browns, cooked sausage, ¼ cup finely diced onion, ½ red bell pepper diced, ½ green bell pepper diced, and 1 ½ cups of shredded cheddar cheese in the prepared dish. Mix gently and spread it evenly for that perfect layer.

3-In a separate large bowl, whisk together the 8 eggs, 12 ounces of evaporated milk, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon Italian seasoning until everything blends smoothly. Pour this egg mixture over the hash brown layer in the dish and top with the remaining ½ cup of shredded cheddar cheese. At this point, you can cover it with foil and refrigerate overnight if you’re planning ahead, or bake it right away.

4-Bake uncovered for 55-65 minutes, checking with a knife in the center to ensure it’s fully cooked this matches the preparation time of about 20 minutes prep and 1 hour to 1 hour 10 minutes cook time, totaling around 1 hour 30 minutes. After baking, let it cool slightly before serving. For added inspiration, if you’re into potato-based dishes, try this potato leek soup recipe from our site.