Ingredients
Instructions
- Preheat the oven to 350°F. Press the shredded hashbrowns evenly into the bottom of a greased 9x13 baking dish.
- Cook the bacon until crisp. Set aside to cool, then crumble.
- In a skillet over medium-high heat, cook the breakfast sausage, breaking it apart as it browns. Drain excess grease and layer the cooked sausage evenly over the hashbrowns.
- In a large bowl, whisk together the eggs, diced onion, diced bell peppers, salt, pepper, and Italian seasoning until combined.
- Pour the egg mixture evenly over the sausage layer.
- Sprinkle a generous amount of shredded cheese over the top.
- Bake at 350°F for 35 minutes until the eggs are completely set and the cheese is melted and golden.
- Top with the crumbled bacon and sliced green onions before serving.
Notes
Press the hashbrowns firmly into the bottom of the dish so they form a solid base layer rather than a loose scattering.
Cook the bacon first so it has time to cool and crumble easily by the time the casserole comes out of the oven.
Drain the sausage well before layering. Excess grease pooling at the bottom makes the hashbrown layer soggy.
Let the casserole rest for 5 to 10 minutes after baking before slicing for the cleanest cuts.
Cook the bacon first so it has time to cool and crumble easily by the time the casserole comes out of the oven.
Drain the sausage well before layering. Excess grease pooling at the bottom makes the hashbrown layer soggy.
Let the casserole rest for 5 to 10 minutes after baking before slicing for the cleanest cuts.