Make the morning meal easy with Aimee Broussard

Potatoes. Cheese. Sausage. Need we say more? This Hashbrown Breakfast Casserole by inRegister food columnist Aimee Broussard can handle feeding a big crew for vacations, sleepovers, and more all summer long. With an abundance of peppers and onions, enjoy all of the best breakfast flavors by combining them in one simple dish. Make it the night before and pop it in the oven in the morning for an easy and delicious meal that will fool your family into thinking it took hours.

Hashbrown Breakfast Casserole

20 oz. shredded hashbrowns, thawed
1 lb. breakfast sausage, cooked, crumbled and drained
¼ cup onion, finely diced
½ red bell pepper, diced
2 cups mozzarella/cheddar cheese blend, divided
8 eggs
1 (12-oz.) can evaporated milk
½ tsp. Cajun seasoning
½ tsp. salt
¼ tsp. black pepper
Preheat oven to 350 degrees (if not making ahead). Spray a 9 x 13-in. pan or a 3-qt. baking dish with nonstick cooking spray.
Brown breakfast sausage in a large skillet until no longer pink. Drain fat.
In a large bowl, gently combine hashbrowns, cooked sausage, onions, bell pepper and 1½ cups of cheese, then spread evenly in prepared pan.
Add eggs, evaporated milk, Cajun seasoning, salt and pepper to another large bowl. Whisk until well combined. Pour egg mixture over hashbrown mixture and sprinkle remaining cheese on top. Cover with foil and refrigerate overnight or bake immediately, uncovered, for 55 to 65 minutes or until cooked through and top begins to turn golden brown.
Makes 8 servings.