PCLinuxOS Recipe Corner:

Hashbrown Breakfast Casserole

INGREDIENTS:

20 ounces shredded hash browns thawed
1 pound sausage cooked, crumbled, and drained
1/4 cup onion finely diced
1/2 red bell pepper diced
1/2 green bell pepper diced
2 cups cheddar cheese shredded, divided use
8 eggs
1 can evaporated milk 12 ounces, or 1 1/3 cups milk or light cream
1/2 teaspoon Italian seasoning or your favorite herbs/spices (optional)
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon black pepper

DIRECTIONS:

Preheat the oven to 350F (if baking immediately). Grease a 9x13 pan or a 3qt baking dish or spray with cooking spray.

Brown sausage in a large skillet until no pink remains. Drain fat.

Place the hash browns, cooked sausage, onions, bell peppers, and 1 1/2 cups of cheese in the prepared dish. Gently mix the ingredients together and spread evenly in the pan.

Add eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.

Pour the egg mixture over the hash brown mixture and sprinkle the remaining cheese on top. Cover with foil and refrigerate overnight if desired (or bake immediately).

Bake uncovered for 55-65 minutes or until cooked through.

TIPS:

Swap out the Sausage with Turkey, Ham, Bacon or last night's Taco meat. Better yet, add some of each to the breakfast casserole. If you don't like bell peppers, substitute with sauteed mushrooms. Substitute the Sharp Cheddar cheese with pepper jack cheese or any other bold cheese flavor works well.

To Bake Later: Cover the mixture tightly and refrigerate for up to 48 hours (or 3 days if using pasteurized egg product). Remove from the fridge at least 30 minutes before baking (while preheating the oven).

Fridge: They'll keep in the fridge for 3-4 days. Reheat in the microwave or the oven.

Freezer: Can you freeze breakfast casserole? Yes, you sure can! This will last in the freezer for up to four months. Wrap individually and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven.

NUTRITION:

Calories: 474         Carbs: 19g         Fiber: 1g         Sodium: 816mg         Protein: 25g