Hash Brown Breakfast Bundt Food

HASH BROWN BREAKFAST BUNDT

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.

BREAKFAST SAUSAGE HASH BROWNS CASSEROLE (W/O EGGS)

Steps:

• Cook sausage and onion.
• Remove sausage and drain.
• In remaining sausage grease cook the potatoes.
• Mix together the sausage, potatoes, and 1/2 of the cheese.
• Place in a 9"x13" dish.
• Sprinkle rest of cheese on top.
• Bake at 350°until heated through.
• (This can be made ahead and refrigerated for a few days or can be frozen).

QUESO HASH BROWN BREAKFAST RING RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
• Grease a nonstick bundt pan with cooking spray.
• Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
• Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
• Place the bundt pan on a baking sheet and bake for 1 hour.
• Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
• Slice into wedges and serve.
• Enjoy!

BUNDT PAN BREAKFAST CASSEROLE

Steps:

• 1. Brown and drain sausage.
• 2. Slightly brown hash browns in a skillet with about a tbs of oil. I added just the tiniest bit of pepper and salt to them while they were cooking. I only cooked enough to barely brown and thaw them.
• 3. Grease and flour your bundt pan. open one can of biscuits. Flatten biscuits out into a large circle and place in bottom of bundt pan pushing them up the sides a little and over lapping them so they cover the bottom totally. This took about 6 biscuits.
• 4. Add sausage evenly over biscuits. On top of that add hash browns.
• 5. In a large bowl mix eggs and cheese until eggs are well scrambled. Pour evenly over hash browns.
• 6. Open second can of biscuits and flatten into large circles and place over top of egg mixture overlapping biscuits a bit.
• 7. Bake in 375 degree oven for 35 minutes or until a knife stuck in the center comes out clean and the top biscuits are golden brown.
• 8. IMPORTANT!!! Allow to cool for at least 15 minute, until pan can be handled comfortably with bare hands. Run a knife around the outside edge of casserole to loosen from pan and then invert on a plate.
• 9. I like to serve with a little milk gravy poured over the top.

BREAKFAST HASH BROWNS

Steps:

• Boil the potatoes until just barely tender, set aside to cool so you can handle them.
• Grate the potatoes.
• Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
• Top with cheddar, green onions& bacon.
• Add remaining potatoes, pat down.
• Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
• Using a spatula lift edges carefully to see when the bottom is golden brown.
• Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
• Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
• Cook about another 5 minutes.
• Slide back onto a plate and cut into wedges.