Hashbrown Breakfast Casserole

Ingredients:

• 20 ounces shredded hash browns (thawed)
• 1 pound ground pork sausage (cooked, crumbled, and drained)
• ¼ cup finely diced onion
• ½ red bell pepper (diced)
• ½ green bell pepper (diced)
• 2 cups shredded cheddar cheese (divided)
• 8 eggs
• 12 ounces evaporated milk (1 can, or 1 ⅓ cups milk)
• ½ teaspoon Italian seasoning (or your favorite herbs and spices, optional)
• ½ teaspoon Kosher salt (or to taste)
• ¼ teaspoon black pepper
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Instructions:

1. Preheat the oven to 350°F (if baking immediately). Grease a 9x13 inch pan or a 3qt baking dish or spray with cooking spray.
2. Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
3. In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients together and spread evenly in the pan.
4. In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
5. Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
6. Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
7. Bake uncovered for 55-65 minutes or until cooked through.