SAUSAGE HASHBROWN BREAKFAST CASSEROLE
Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!
Provided by cathyalf
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h14m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
- Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
- Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
- Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
- Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g
HASH BROWN BREAKFAST BUNDT
This breakfast bake includes everything you love from a traditional diner breakfast--hash browns, cheese, eggs and sausage--baked up in a Bundt pan. Serve this impressive all-in-one dish to a crowd at your next brunch.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
- Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
- Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
- Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.
HASH BROWN BREAKFAST CASSEROLE
This savory, scrumptious hash brown breakfast casserole uses an egg substitute for lower fat and cholesterol. Serve with fresh fruit for a morning meal that'll keep your family going strong until lunch! -Cindy Schneider, Sarasota, Florida
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine hash browns, egg substitute, chicken, garlic powder and pepper. Transfer to a greased 8-in. square baking dish; sprinkle with cheese., Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 223 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 353mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
HASH BROWN EGG CASSEROLE WITH HAM
This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It's an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.
Provided by Karen
Categories Breakfast
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees F.
- Spray a 9x13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Nutrition Facts : Calories 348 kcal, Fat 23 g, SaturatedFat 13 g, Cholesterol 181 mg, Sodium 919 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 4 g, Protein 19 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
HASH BROWN BREAKFAST CASSEROLE
Looking for a tasty breakfast! Then try this casserole that's made with sausage, potatoes and Original Bisquick® mix!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
- In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
- Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.
Nutrition Facts : Calories 451, Carbohydrate 22 g, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 895 mg
HASH BROWN CASSEROLE
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
EASY BREAKFAST CASSEROLE WITH SAUSAGE, HASHBROWNS, AND EGGS
I used garden fresh potatoes instead of hashbrowns and added some hot peppers and fresh basil. Recipe courtesy of www.gimmesomeoven.com. Serving size is estimated. Yummy!
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375.
- Add the sausage to a medium saute pan. Cook over medium-heat until browned, crumbling the sausage with a spoon as it cooks.
- Remove sausage with a slotted spoon and transfer to a large mixing bowl.
- Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
- Add the onion and red pepper to the saute pan and saute for 5 minutes until cooked.
- Add the garlic and saute for an additional 2 minutes or until fragrant.
- Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
- In a separate bowl, whisk together the eggs, milk, and black pepper until combined.
- Then add them to the hash brown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes.
- Then remove the aluminum foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.
Nutrition Facts : Calories 267.9, Fat 18.5, SaturatedFat 8, Cholesterol 101.5, Sodium 472.1, Carbohydrate 13, Fiber 1, Sugar 1.6, Protein 12.8
HASH BROWN BREAKFAST CASSEROLE
Make and share this Hash Brown Breakfast Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Separate bacon slices and arrange on a large rimmed baking sheet.
- Place in the oven as it preheats and bake until the bacon is crisp, 10-12 minutes; drain off the fat.
- Using 1 tablespoon butter, coat a shallow 3-quart casserole.
- Melt the remaining tablespoon of butter in a nonstick skillet.
- Add the onions and mushrooms and saute over medium heat, stirring, for 5-10 minutes, until the onions are tender.
- Arrange the potatoes in the bottom of the dish, and sprinkle with salt and pepper.
- Top with the cooked bacon slices, then the onions and mushrooms.
- In a bowl, beat the eggs with the milk and parsley.
- Pour over the casserole and top wih the cheese.
- Bake the casserole, uncovered, for 45 minutes, or until set and the cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 702.2, Fat 52.1, SaturatedFat 20.9, Cholesterol 275.9, Sodium 1303.1, Carbohydrate 33.1, Fiber 2.9, Sugar 2.3, Protein 25.9
EASY BREAKFAST CASSEROLE RECIPE
Steps:
- Preheat oven to 350 degrees F.
- Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
- In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
- Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
- Bake for one hour, uncovered. The center should be set and the edges should be golden brown.
Nutrition Facts : ServingSize 1 /12th of the recipe, Calories 208 kcal, Carbohydrate 13.2 g, Protein 17.3 g, Fat 9.8 g, SaturatedFat 4.4 g, Cholesterol 223 mg, Sodium 359 mg, Fiber 1.4 g, Sugar 2.1 g
HASH BROWN BREAKFAST CASSEROLE
This is an awesome breakfast casserole that is prepared ahead. It is easy and different. I found it in the December 2003 Southern Living magazine. We have had it for Christmas morning breakfast two years running. It's a hit at our house!
Provided by Sheri in Georgia
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage and onion in large frying pan over medium-high heat for 5 minutes or until meat crumbles.
- Stir in hash browns, and cook for 5 to 7 minutes or until sausage is no longer pink and hash browns are lightly browned.
- Drain mixture well on paper towels.
- Spoon mixture into a lightly greased 13 x 9-inch baking dish.
- A stoneware baking dish works really well.
- Stir together the lightly beaten eggs, shredded cheese, milk, baking mix, salt and pepper.
- Pour evenly over sausage/hashbrown mixture.
- Stir well.
- Cover and chill for 8 hours.
- Bake covered with foil at 350 degrees for 45 minutes.
- Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the middle comes out clean.
- Remove from the oven and let stand for 5 minutes.
- You can also keep the casserole warm until you are ready to eat by covering it with foil and putting it in a 200 degree oven.
- Optional toppings: sour cream, favorite sauce of your choice (picante, hot sauce) You can also garnish it with parsley.
Nutrition Facts : Calories 490.1, Fat 32.3, SaturatedFat 13.9, Cholesterol 194.7, Sodium 856.7, Carbohydrate 25.3, Fiber 1.4, Sugar 2.3, Protein 24
BREAKFAST CASSEROLE WITH HASH BROWNS
This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!
Provided by Melika
Categories Breakfast and Brunch Potatoes
Time 9h10m
Yield 12
Number Of Ingredients 11
Steps:
- Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
- Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g
OVERNIGHT HASH BROWNS BREAKFAST CASSEROLE
Make and share this Overnight Hash Browns Breakfast Casserole recipe from Food.com.
Provided by Sooz Cooks
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9 X 13 pan with non-stick cooking spray.
- Cook sausage until browned, stirring to crumble; drain well.
- Place croutons in the pan.
- Sprinkle sausage over croutons.
- Top with 1 cup of the cheese.
- Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
- Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Mix potato soup with milk and pour over the top of the casserole.
- Cover with the hash browns.
- Bake for 1 hour.
- Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
- Cut into squares and serve.
Nutrition Facts : Calories 801.2, Fat 49.5, SaturatedFat 16.9, Cholesterol 354.3, Sodium 1767, Carbohydrate 53.9, Fiber 4.2, Sugar 2.9, Protein 33.6
CHEESY BREAKFAST CASSEROLE WITH HASH BROWNS
Super cheesy breakfast casserole with hash brown base.
Provided by Alex Arnold
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with nonstick spray.
- Line the bottom of the prepared dish with hash browns. Crack eggs over top; break and spread yolks but do not scramble. Sprinkle with salt and pepper. Layer mild Cheddar and onion on top of the eggs, then layer ham and sharp Cheddar over top. Pour in milk and cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover and continue to bake until set, about 20 minutes more.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 15.5 g, Cholesterol 264.3 mg, Fat 34.4 g, Fiber 1.2 g, Protein 29.7 g, SaturatedFat 16.3 g, Sodium 1114.2 mg, Sugar 2.3 g
HASH BROWN BREAKFAST CASSEROLE
This easy hash brown casserole can be put together in minutes. Mix together shredded hash browns, sausage, cubed French bread, grated Parmesan, and cheddar cheese. Bake until golden brown. Delicious any time of day.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F.
- Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
- Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
- In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
- In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
- To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar.
- *Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.
- Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
HASH BROWN BREAKFAST CASSEROLE
Make and share this Hash Brown Breakfast Casserole recipe from Food.com.
Provided by dwestberry
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Brown bulk sausage in a skillet and drain very well.
- Prepare hash browns according to package directions, season with the onions, salt, pepper and cayenne pepper while cooking.
- Combine sausage, hash browns and cheese in a bowl making sure all ingredients are well mixed.
- Use a whisk to mix the eggs and milk in a bowl.
- Place the meat mixture in a baking pan and pat down evenly throughout.
- Pour the egg mixture over the top.
- Bake at 350 degrees for 40 minutes, broil on high for an additional 3 minutes at the end.
- Remove from the oven and let sit for about 10 minutes and enjoy.
Nutrition Facts : Calories 699.6, Fat 47.3, SaturatedFat 17.6, Cholesterol 249.3, Sodium 1801.5, Carbohydrate 34.1, Fiber 3.1, Sugar 2.1, Protein 33.2
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- Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
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- Place the thawed hash brown potatoes into a colander and gently squeeze to remove excess moisture. Let them sit in the colander while you prepare the remaining ingredients. (Frozen hash brown potatoes can be thawed in the microwave if you are short on time.) See notes for using fresh potatoes.
- In non-stick skillet, cook the breakfast sausage, peppers and onions over medium to medium-high heat for 7-10 minutes. The meat should be browned and fully cooked and vegetables softened. Remove the skillet from the heat and set aside to cool down.
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- Add whisked eggs to vegetable bowl and stir. Incorporate potatoes, then 1 cup of shredded cheese.
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- Preheat the oven to 350ºF and grease a 9″x13″ baking pan. (Don’t heat the oven if you’re doing the make ahead option.)
- Fry the sausage in a large pan over high heat until browned and cooked through. Then add the green onions and garlic and reduce the heat to medium. Cook 1-2 minutes, then add the spinach and bell pepper, and continue to cook just until the spinach wilts. Remove the pan from the heat and set it aside.
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- In a medium sized bowl or in a blender, add the eggs, salt, pepper, and milk of choice. Whisk or blend until smooth. Pour the egg mixture over the hash browns and spinach mixture. Stir to evenly distribute the ingredients.
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