Servings: 8

20 ounces shredded hash browns thawed 20 ounces shredded hash browns thawed
1 pound sausage cooked, crumbled, and drain 1 pound sausage cooked, crumbled, and drain
1 onion finely diced 1 onion finely diced
½ red bell pepper diced ½ red bell pepper diced
½ green bell pepper diced ½ green bell pepper diced
4 cups cheddar cheese shredded, divided 4 cups cheddar cheese shredded, divided
8 eggs 8 eggs
1 can evaporated milk 12 ounces, or 1 ⅓ cups milk 1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
½ teaspoon Italian seasoning or your favorite herbs/spices (optional) ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
¼ teaspoon Kosher salt ¼ teaspoon Kosher salt
¼ teaspoon black pepper ¼ teaspoon black pepper
¼ teaspoon Morton Salt Nature's Seasons Seasoning Blend - Savory ¼ teaspoon Morton Salt Nature's Seasons Seasoning Blend - Savory
Green onion finely diced, divided Green onion finely diced, divided

Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Add onion and Bell pepper saute till soften.
In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 2 cups of cheese. Gently mix the ingredients together and spread evenly in the pan.
In a large bowl, add the eggs, evaporated milk, salt & pepper, Mortons and Italian seasoning to a large bowl and ½ green onion. Whisk until well combined.
Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.
Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
Bake uncovered for 55 to 65 minutes or until cooked through. Top with remaining green onion

The casserole can be assembled and baked immediately or covered and refrigerated for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.  The casserole can be assembled and baked immediately or covered and refrigerated for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.
Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand.  Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand.
If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.  If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10 to 15 minutes of cooking time.