Hashbrown Breakfast Casserole

Ingredients
1 pound shredded hash browns (thawed)
1 pound ground pork sausage (cooked, crumbled, and drained)
¼ cup finely diced onion
1 large sweet 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 salt (or to taste)
¼ teaspoon black pepper

Directions
1. Preheat the oven to 350°F (if baking immediately). Grease a 9x13-inch pan or 3 qt 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 it's no longer pink. Drain fat.
3. In the prepared dish, add the hash browns, 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 hash brown 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.