Easy Hashbrown Casserole

Name: Easy Hashbrown Casserole
Yield: 8 people
Cuisine: American
Ingredients: 8 large eggs; 20 oz shredded hash browns; 1 lb cooked meat - chicken sausage works well for this recipe; 1 bunch green onion finely diced; 1 roasted red pepper from a jar diced and pat dry with a paper towel to get rid of extra liquid; 2 cups fresh spinach torn into smaller pieces; 1/2 lb sliced mushrooms; 1 tsp butter; 1 can evaporate milk, 12 oz; 1-2 cups shredded cheese, your choice; garlic powder, salt, and pepper to taste

Adrianne Meszaros @adriannemeszaros

The first time I made this recipe was for a Girl's Weekend with family. I just made it with veggies because it's always nice to have a meatless breakfast option too.

Adrianne Meszaros @adriannemeszaros

The first time I made this recipe was for a Girl's Weekend with family. I just made it with veggies because it's always nice to have a meatless breakfast option too.

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Ingredients

8 people

8large eggs
20 ozshredded hash browns
1 lbcooked meat - chicken sausage works well for this recipe
1 bunchgreen onion finely diced
1roasted red pepper from a jar diced and pat dry with a paper towel to get rid of extra liquid
2 cupsfresh spinach torn into smaller pieces
1/2 lbsliced mushrooms
1 tspbutter
1 canevaporate milk, 12 oz
1-2 cupsshredded cheese, your choice
garlic powder, salt, and pepper to taste

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Steps

1

Preheat oven to 350 degrees.
In a small frying pan melt butter. Add mushrooms and cook on medium-low heat for 5-8 minutes. Once the mushrooms are cooled, pat dry with paper towels to get rid of any extra liquid.
2

Brown sausage and drain fat.
3

Combine eggs, evaporated milk, garlic powder, salt, and pepper. Beat until smooth.
4

Place remaining ingredients in a 9x13 baking pan. Pour egg mixture into the pan.
5

Cover and refrigerate overnight if you want.
6

Bake uncovered for 1 hour or until cooked through.
7

Enjoy!!