1-First Step: Preheat and Prep the Dish Start by preheating your oven to 350°F if you’re baking right away, which helps the casserole cook evenly from the beginning. Grease a 9×13 inch or 3-quart baking dish to prevent sticking and make cleanup easier this simple prep sets the stage for your hashbrown egg casserole. If you plan to refrigerate it overnight, skip the preheating for now and cover it later as directed.

2-Second Step: Cook the Sausage Next, brown the 1 pound of ground pork sausage in a skillet over medium-high heat until there’s no pink left, which usually takes about 5-7 minutes. Once done, crumble it and drain the fat thoroughly to keep the casserole from becoming greasy. This step adds that hearty protein element to your hashbrown egg casserole, and for dietary tweaks, you could swap in turkey sausage here for a lighter option.

3-Third Step: Mix the Base Ingredients In your prepared baking dish, combine the 20 ounces of thawed shredded hash browns, the cooked sausage, ¼ cup finely diced onion, ½ red bell pepper diced, ½ green bell pepper diced, and 1 ½ cups of the shredded cheddar cheese. Mix these together evenly so every bite of your hashbrown egg casserole has a good balance of flavors and textures. This layering builds the foundation, and if you’re making it vegan, use plant-based cheese at this point.

4-Fourth Step: Prepare the Egg Mixture In a large bowl, whisk together the 8 large eggs, 12 ounces of evaporated milk (or 1 ⅓ cups milk), ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon Italian seasoning if you’re using it. Whisk until everything is well combined, creating a smooth liquid that will bind your hashbrown egg casserole. For low-calorie versions, opt for skim milk to cut down on fat while keeping the mixture creamy.

5-Fifth Step: Assemble and Bake Pour the egg mixture evenly over the hash brown mixture in the dish, then sprinkle the remaining ½ cup of shredded cheddar cheese on top for a cheesy crust. If baking immediately, pop it in the preheated oven and bake uncovered for 55-65 minutes, or until a knife inserted in the center comes out clean. For the refrigerated option, cover the dish tightly with foil and chill it overnight; let it sit at room temperature for 30 minutes before baking, which might add 10-15 minutes to the total time.

6-Final Step: Cool and Serve Once baked, remove the hashbrown egg casserole from the oven and let it cool for about 10 minutes to set properly, making it easier to slice and serve. This step ensures the flavors meld together, and you can garnish with fresh herbs if you like for a nice touch. Enjoy it warm for breakfast, and remember, leftovers store well for quick meals later in the week.