1-Getting started: Getting started with this sausage hashbrown casserole is straightforward and fun. Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish for even cooking. This sets the stage for a breakfast casserole that’s both hearty and simple to put together.

2-Next: brown the sausage in a skillet until it’s cooked, crumbled, and drained this step adds rich flavor and keeps things from getting greasy. In the baking dish, mix the sausage with 20 ounces of thawed shredded hash browns, ¼ cup finely diced onion, ½ cup diced red bell pepper, and ½ cup diced green bell pepper. Sprinkle in 1 ½ cups of shredded cheddar cheese for that cheesy goodness.

3-For the egg mixture: whisk 8 eggs with 12 ounces of evaporated milk or 1 ⅓ cups regular milk, ½ teaspoon Italian seasoning if you like, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Pour this over the layered ingredients and top with the remaining cheese. You can cover it with foil and chill overnight, or bake right away for 55-65 minutes until a knife in the center comes out clean. This makes for a cheese casserole that’s fluffy inside and crispy on the edges.