This Sausage Hash Brown Breakfast Casserole is perfect for Christmas morning. It can be made ahead of time and refrigerated until you are ready to pop it in the oven. Christmas morning is hectic enough without having to worry about breakfast. Pop this casserole in the oven when you get up and it will be ready after all the presents are open.
This casserole has all of my favorite breakfast foods. Frozen hash browns, sausage, eggs and cheese. I browed the hash browns prior to putting them in the casserole. I think it helped get the potatoes fully cooked and crispy. Feel free to skip that step if you wish. Also, I used hot breakfast sausage (Tennessee Pride) in this casserole. I think it adds more flavor, but feel free to use all regular breakfast sausage or half regular and half hot.
Sausage Hash Brown Breakfast Casserole
serves 10
- 2 lb hot breakfast sausage
- 1 (30-32oz) bag frozen shredded hash browns
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 cups shredded cheddar cheese
- 8 eggs
- 2 cups milk
Preheat oven to 350 degrees.
In a large skillet, cook sausage until no longer pink. Drain fat.
Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
Source: www.plainchicken.com
|
The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, Almond Cranberry Biscotti ...and hundreds more! Book (Adams Media) |
|
|
[ The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, Al BY Forbes, Carrie S. ( Author ) ] { Paperback } 2014 Book (Adams Media Corporation 2014) |
RT @Nigella_Lawson: Good Morning! And it is: American Breakfast Pancakes with Wafer (ie thin-cut) Bacon & Maple Syrup are #recipeoftheday h…
Sausage Hash Brown Bake
2 lbs bulk pork sausage
2 cups (8 oz) shredded cheddar cheese, divided
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 cup (8 oz) sour cream
1 (8 oz) carton French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 (30 oz) package frozen shredded hash brown potatoes, thawed
Cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes. Spread half into a greased 9x13 baking di…