Overnight Hash Brown Casserole
This hash brown casserole recipe is perfect for brunch. Prepare it ahead of time, pop it in the oven, and bring the fam together for a tasty breakfast!
Servings 6 servings
Ingredients
- 1 20 oz. bag of shredded hash browns thawed
- 1 lb hot sausage cooked and drained
- ¼ red onion finely diced
- ½ Red bell pepper diced
- ½ green bell pepper diced
- ½ orange or red bell pepper diced
- 2 cup Colby Jack cheese shredded
- 8 large eggs
- 12 oz can evaporated milk
- 1 tsp cajun seasoning
- 1 tsp Italian season
- 1 tsp kosher salt
- 1 tsp cracked black pepper
Instructions
- Spray a 9x13 baking dish with non-sticking spray.
- In a large bowl, combine the hash browns, cooked sausage, red onion, bell peppers, and 1 cup of cheese.1 20 oz. bag of shredded hash browns, 1 lb hot sausage, ¼ red onion, ½ Red bell pepper, ½ green bell pepper, ½ orange or red bell pepper, 2 cup Colby Jack cheese
- Mix together then pour into the baking dish.
- In another bowl, whisk together the eggs, evaporated milk, and seasonings.8 large eggs, 12 oz can evaporated milk, 1 tsp cajun seasoning, 1 tsp Italian season, 1 tsp kosher salt, 1 tsp cracked black pepper
- Pour over the hash brown mixture in the baking dish.
- Top with remaining cheese.
- Cover with foil and place into the fridge overnight.
- Preheat oven to 350 F the next day.
- Bake in the oven for 55-75 minutes.
- Serve immediately.