CHEESY SAUSAGE AND POTATO BREAKFAST CASSEROLE
A delicious crowd-pleaser for brunch. Can also be made the night before and refrigerated, then baked in the morning.
Provided by MATTOON250
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are soft, 50 minutes to 1 hour. Remove potatoes from oven and let cool until safe to handle, at least 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Spray a casserole dish or 9x13-inch pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Saute onion in the same skillet until translucent, about 5 minutes. Transfer onion to the bowl with the cooked sausage.
- Mix eggs, half the Cheddar cheese, milk, salt, and pepper into the bowl with the sausage mixture.
- Grate potatoes and add to the bowl of sausage mixture. Pour mixture into the prepared dish; place remaining Cheddar cheese on top.
- Bake in the preheated oven until casserole is heated through and cheese is melted and bubbly, about 35 minutes.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 18 g, Cholesterol 225.8 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 11.7 g, Sodium 772.7 mg, Sugar 2.4 g
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
CHEESE AND POTATO BREAKFAST CASSEROLE
Cheese, hash brown potatoes, bacon, and eggs come together to make a deliciously different and hearty breakfast casserole. Great for company or a special brunch! For a version that has less fat, cholesterol, and calories, use low- or no-fat cheese and/or omit bacon.
Provided by Krysie
Categories Breakfast and Brunch Potatoes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart baking dish.
- Combine hash browns, Cheddar cheese, onion, bacon, green bell pepper, and parsley in a bowl. Transfer to the prepared baking dish.
- Mix eggs and cottage cheese together in a blender until smooth. Pour evenly over the potato mixture.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 23.1 g, Cholesterol 130.8 mg, Fat 21.2 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 11 g, Sodium 491.7 mg, Sugar 1 g
POTATO CHEESE CASSEROLE
Make and share this Potato Cheese Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Butter a 13 x 9-inch casserole dish.
- Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
- In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
- Fold in the potatoes.
- Spoon into greased baking dish.
- Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
- Top with cheddar and remaining Swiss; sprinkle with paprika.
- Let stand 5 minutes before serving.
POTATO AND CHEESE BREAKFAST CASSEROLE
Quick and easy kid favorite!
Provided by slambo001
Categories Breakfast and Brunch Potatoes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Arrange Tater Tots® in a single layer on a baking sheet.
- Bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. Remove from oven.
- Reduce oven temperature to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- While the potatoes bake, heat a large skillet over medium-high heat. Cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease.
- Whisk eggs and cream together in a bowl until evenly blended; season with pepper.
- Arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with Cheddar cheese. Spread sausage mixture over cheese layer. Pour egg mixture over sausage layer.
- Bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 21.8 g, Cholesterol 252.2 mg, Fat 33.6 g, Fiber 2.5 g, Protein 19.6 g, SaturatedFat 14 g, Sodium 872.2 mg, Sugar 1.3 g
EASY SAUSAGE, POTATO, CHEESE BREAKFAST CASSEROLE
Eggs, sausage, potato, cheese all in one dish. Easy to prepare the night before and bake in the morning.
Provided by KellyC
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a medium baking dish.
- Cook and stir sausage in a medium skillet over medium heat until evenly browned and broken up.
- Remove sausage to a separate plate.
- Add the butter to the same skillet and replace over medium heat.
- Add the package of diced potatoes.
- Cook and stir until lightly browned and slightly crispy on the outside.
- Place the potatoes in the prepared baking dish.
- Sprinkle with half of the seasoning salt and pepper.
- Cover with the sausage.
- Sprinkle the cheese over all.
- Pour the eggs over the top.
- Finish with the rest of the seasoning salt and pepper.
- Bake 30 minutes in the preheated oven, or until the eggs are fully cooked.
- If the dish has been refrigerated and is cold, it can take up to an hour to bake.
POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
CHEESY BACON POTATO BREAKFAST CASSEROLE
Steps:
- Pre-heat the oven to 180ºC.
- Toss the potatoes with olive oil and salt and transfer to a baking sheet. Allow to bake until crisp and golden (approximately 30 minutes) then remove from the oven.
- In the meantime, fry the onion and bacon until the bacon is crisp. Add the garlic and cook for another 20 seconds then remove from the heat.
- Place the potatoes, bacon and onion mixture and half of the cheese into a casserole dish.
- Whisk the eggs, milk, cream and seasoning together and pour over the potatoes and bacon. Top with the remaining cheese and place in the oven.
- Allow to bake for 30-40 minutes until golden brown and cooked through. Remove from the oven, allow to rest for 5-10 minutes then slice and serve.
Nutrition Facts : Calories 304 kcal, Carbohydrate 30 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 1743 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
POTATO BREAKFAST CASSEROLE
Hearty breakfast casseroles make the best breakfasts, but they also make the best dinners!
Provided by Kate
Categories Breakfast
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees
- Melt the butter in a large skillet and saute the diced poblano pepper until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together.
- Tip into a buttered baking dish and top with the cheese and lastly bacon.
- Bake until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 675 kcal, ServingSize 1 serving
BREAKFAST CASSEROLE WITH EGGS, POTATOES AND SAUSAGE
This breakfast casserole with eggs, potatoes and sausage is a perfect dish to serve for any meal, even beyond breakfast and brunch. It combines nutrient-dense eggs with spiced Italian sausage, oozy cheese, and sweet bell peppers for a tasty, balanced meal.
Provided by LeelaLicious
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Cook the potato dices in salted boiling water for about 5 minutes. Drain and let cool.
- Remove casings from sausage, unless you are making your own mix like me. Heat a large skillet to medium-high and cook the sausage until browned. Break it up in the process. Remove from skillet with a slotted spoon. Leave 1 tablespoon of grease.
- Cook the onion and red pepper in the sausage grease for about 5 minutes. Add the garlic and cook a couple more minutes. Fill into a large baking dish (9x13 inches) together with sausage and potato dices.
- In a large bowl, whisk together the eggs, milk and black pepper. Add 1.5 cups of the shredded cheese and stir to combine everything. Pour into the baking dish.
- Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 more minutes.
- Let the breakfast casserole rest for a few minutes. Add sliced green onion and serve hot.
Nutrition Facts : Calories 422 kcal, Carbohydrate 44.7 g, Protein 29.6 g, Fat 14 g, Cholesterol 198 mg, Sodium 1228 mg, Fiber 3.4 g, Sugar 7.8 g, ServingSize 1 serving
POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE
I threw this together last night to cook for breakfast this morning using just what I had on hand and it turned out beautifully. This is very adaptable to your individual taste. You can leave out the bacon bits, or substitute cooked sausage or ham. Next time I will definitely add mushrooms and green peppers! This is wonderful served with fresh tomato slices and/or other fruit.
Provided by Hippie2MARS
Categories < 4 Hours
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
- In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
- Add 1 cup of the shredded cheese and mix lightly.
- Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
- Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
- Pour the egg mixture evenly over all.
- Top with the remaining 1 c of shredded cheese.
- At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
- Bake covered at 375 degrees for 35 minutes.
- Remove foil and bake an additional 15 minutes.
- Allow to set 5 minutes before serving.
CREAMY POTATO BREAKFAST CASSEROLE
Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.
Provided by METG
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g
POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE
Make and share this Potato, Egg, and Cheese Breakfast Casserole recipe from Food.com.
Provided by ChefWhiz
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in water to cover atop stove.
- Cool, peel, and grate potatoes.
- Grease a 9-inch square baking pan.
- Spread grated potatoes over bottom of pan.
- In medium bowl, combine eggs, water, salt, and pepper.
- Pour egg mixture over potatoes.
- Spread cheese over egg mixture.
- Cover and bake at 350°F for 30 minutes.
- Uncover and bake another 15 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 300.1, Fat 8.4, SaturatedFat 3.1, Cholesterol 286.6, Sodium 240.8, Carbohydrate 38.1, Fiber 4.7, Sugar 2.3, Protein 18.1
VEGAN BREAKFAST CASSEROLE
This eggless breakfast casserole is great for meal prep and makes a fantastic make-ahead option for brunch or a holiday breakfast the whole family will love. It's the best breakfast comfort food!
Provided by Deryn Macey
Categories Breakfast
Time 1h12m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
- Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
- Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
- Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
- Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
- Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
- Serve: Let sit for 15 minutes, then slice and serve as desired.
Nutrition Facts : ServingSize 1, Calories 224 calories, Sodium 191 mg, Fat 8 g, Carbohydrate 25 g, Fiber 5 g, Protein 13 g
CHEESY HAM AND POTATO BREAKFAST CASSEROLE
Layers of shredded hash browns, ham and cheese, and topped with deliciously seasoned eggs. Perfect for a holiday breakfast/brunch or feeding a crowd.
Provided by Recipe slightly adapted from Jen, my sister's friend
Categories Breakfast
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- In a 9x13 baking dish, spread the hash browns evenly on the bottom of the pan.
- Next, salt and pepper the hash browns, and then pour the melted butter over them.
- Layer the cubed ham on top of the hash browns.
- For the next layer, sprinkle the shredded Colby Jack cheese evenly over the ham layer.
- Bake at 425 degrees for 25 minutes.
- While those layers are baking, whisk together in a medium bowl the eggs, evaporated milk, garlic salt, ground pepper, Italian seasoning, and onion powder.
- When the timer goes off, pull the pan out and pour the egg mixture over the hot casserole and place back in the oven. Turn the oven down to 350 degrees and bake for 40 minutes.
- Let stand for 5-10 minutes before serving.
- Enjoy!
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